About the book
This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety.
The text is supported below by customizable lecture slides for each chapter.
Chapter 1 - Food
Chapter 2 - Ecological Concepts of Foods and Definition of Pre- and Post-Harvest
Chapter 3 - Intrinsic and Extrinsic Factors and Potentially Hazardous Foods
Chapter 4 - Humans and Microbes – Risk Analysis
Chapter 5 - Foodborne Infections, Intoxications, and Etiology
Chapter 6 - Gram-Positive Bacteria
Chapter 7 - Gram-Negative Bacteria
Chapter 8 - Eukaryotic Microorganisms of Concern in Food: Parasites and Molds
Chapter 9 - Viruses and Prions
Chapter 10 - Control Measures: The Case of PR/HACCP
Chapter 11 - Cost of Microbial Foodborne Outbreaks
Chapter 12 - Cost of Microbial Foodborne Outbreaks to Society
Chapter 13 - Cost and Benefits of Control Measures: Food Traceability
Chapter 14 - Impacts on Global Trade and Regulations
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