Food safety : rapid detection and effective prevention of foodborne hazards
著者
書誌事項
Food safety : rapid detection and effective prevention of foodborne hazards
Apple Academic Press, c2019
- : hardcover
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
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  フランス
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  オランダ
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  アメリカ
注記
"AAP Apple Academic Press, CRC Press"--Cover
Includes bibliographical references and index
内容説明・目次
内容説明
This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from food. Edited by a microbiologist and medical officer with over 20 years of laboratory and research experience in bacteriology, molecular biology, infectious disease, and food safety, and who has trained with the U.S. Food and Drug Administration (FDA), the volume provides an abundance of valuable information on food safety and foodborne hazards in our food and drink.
Today, food safety is a growing concern not only of food-related professionals and policymakers, but also of the public. Foodborne hazards, including chemical and biological hazards, can cause food intoxication, infectious diseases, cancers, and other health risks. Foodborne diseases are a major public health and economic burden in both the developed and developing countries. In the United States alone, the incidence of foodborne illness is approximately 9.4 million cases with about 56,000 hospitalizations and 1,351 deaths every year.
Written in an easy-to-read and user-friend style, each chapter introduces a chemical or biological hazard and addresses:
What kinds of disease does the foodborne hazard cause
Why is it necessary for us to study it
What routes does it take to enter our food and how does it cause us to become sick
How do we identify it
Chapters then go on to present new technologies employed to detect, isolate, and/or identify the hazard and prevention procedures such as: (ADD BULLETS)
How can the current application of new technology be used to detect the foodborne hazards
How do we prevent the diseases caused by the foodborne hazards
This book will be valuable to professionals and other specialists who work in food preparation, food safety, clinical laboratories, and food manufacturing industry. It will be a resource for food handling trainers as well as to anyone interested in foodborne hazards and their affective detection, reduction, and prevention strategies. This book can also serve as a important reference for more specialized courses in food safety-related courses and training programs.
目次
Staphylococcal Enterotoxins Food Poisoning and Detection Methods. Salmonella Species. Campylobacter Species. Escherichia coli O157:H7. Diarrhea and Enterotoxigenic: Escherichia coli. Listeria Monocytogenes as a Foodborne Pathogen: Genetic Approaches, Identification, and Detection Methods. Shigella: A Threat to the Food Industry. Norovirus.
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