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Microbial Food Safety : An Introduction

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Cover of 'Microbial Food Safety : An Introduction'

Table of Contents

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    Book Overview
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    Chapter 1 Emerging and Reemerging Foodborne Pathogens
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    Chapter 2 Clinical Presentations and Pathogenicity Mechanisms of Bacterial Foodborne Infections
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    Chapter 3 Microbiology Terms Applied to Food Safety
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    Chapter 4 Methods for Identification of Bacterial Foodborne Pathogens
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    Chapter 5 Methods for Epidemiological Studies of Foodborne Pathogens
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    Chapter 6 Foodborne Viruses
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    Chapter 7 Safety of Produce
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    Chapter 8 Safety of Fruit, Nut, and Berry Products
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    Chapter 9 Safety of Dairy Products
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    Chapter 10 Safety of Meat Products
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    Chapter 11 Safety of Fish and Seafood Products
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    Chapter 12 Food Risk Analysis
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    Chapter 13 Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods
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    Chapter 14 Food Regulation in the United States
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    Chapter 15 Role of Different Regulatory Agencies in the United States
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    Chapter 16 Food Safety Resources
Attention for Chapter 13: Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods
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