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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

CABI Book Chapter

Microbial food safety: a food systems approach.

Book cover for Microbial food safety: a food systems approach.

Description

This book provides vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the perspectives of microorganisms and humans, the book incorporates concepts from the social and economic scien...

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Chapter 8 (Page no: 75)

Eukaryotic microorganisms of concern in food: parasites and molds.

This chapter focuses on eukaryotic microorganisms of most concern for microbial food safety, which include helminths, protozoa, and moulds (and their mycotoxins). The pathogenesis and clinical features of foodborne diseases caused by these microorganisms, methods for their detection in foods, and measures to prevent foodborne diseases due to these microorganisms are discussed. The eukaryotic microorganisms described in this chapter include: (helminths) Anisakis simplex, Taenia, and Trichinella spiralis; (protozoa) Cryptosporidium, Cyclospora cayetanensis, Giardia intestinalis, and Toxoplasma gondii; and (moulds) Aspergillus, Fusarium, and Penicillium.

Other chapters from this book

Chapter: 1 (Page no: 1) Food. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 2 (Page no: 12) Ecological concepts of foods and definitions of pre- and post-harvest. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 3 (Page no: 20) Intrinsic and extrinsic factors and potentially hazardous foods. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 4 (Page no: 29) Humans and microbes - risk analysis. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 5 (Page no: 39) Foodborne infections, intoxications, and etiology. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 6 (Page no: 47) Gram-positive bacteria. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 7 (Page no: 59) Gram-negative bacteria. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 9 (Page no: 93) Viruses and prions. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 10 (Page no: 100) Control measures: the case of PR/HACCP. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 11 (Page no: 119) Cost of microbial foodborne outbreaks. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 12 (Page no: 130) Cost of microbial foodborne outbreaks to society. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 13 (Page no: 149) Cost and benefits of control measures: food traceability. Author(s): Wolf-Hall, C. Nganje, W.
Chapter: 14 (Page no: 160) Impacts on global trade and regulations. Author(s): Wolf-Hall, C. Nganje, W.