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Foodborne Diseases

Overview of attention for book
Cover of 'Foodborne Diseases'

Table of Contents

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    Book Overview
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    Chapter 1 Escherichia coli
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    Chapter 2 Listeria
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    Chapter 3 Clostridium botulinum and Clostridium perfringens
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    Chapter 4 Yersinia enterocolitica and Yersinia pseudotuberculosis
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    Chapter 5 Foodborne Pathogenic Vibrios
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    Chapter 6 Enterococcus and its Association with Foodborne Illness
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    Chapter 7 Foodborne Viral Hepatitis
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    Chapter 8 Gastroenteric Viruses
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    Chapter 9 Cryptosporidium
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    Chapter 10 Cyclospora
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    Chapter 11 Giardia
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    Chapter 12 Toxoplasma gondii
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    Chapter 13 Aflatoxins: Background, Toxicology, and Molecular Biology
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    Chapter 14 Scombroid Fish Poisoning
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    Chapter 15 Pathogen Control in Meat and Poultry Production: Implementing the USDA Food Safety and Inspection Service’s Hazard Analysis and Critical Control Point System
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    Chapter 16 Use of Antimicrobials in Food Animal Production
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    Chapter 17 Alternatives to Antimicrobials
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    Chapter 18 Microbial Risk Assessment
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    Chapter 19 Food Irradiation and Other Sanitation Procedures
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    Chapter 20 Molecular Techniques of Detection and Discrimination of Foodborne Pathogens and Their Toxins
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    Chapter 21 Future Directions in Food Safety
Attention for Chapter 2: Listeria
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Chapter title
Listeria
Chapter number 2
Book title
Foodborne Diseases
Published by
Humana Press, January 2007
DOI 10.1007/978-1-59745-501-5_2
Book ISBNs
978-1-58829-518-7, 978-1-59745-501-5
Authors

Franz Allerberger, Allerberger, Franz

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