Polish
Foodborne Diseases
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Escherichia coli
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Altmetric BadgeChapter 2 Listeria
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Altmetric BadgeChapter 3 Clostridium botulinum and Clostridium perfringens
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Altmetric BadgeChapter 4 Yersinia enterocolitica and Yersinia pseudotuberculosis
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Altmetric BadgeChapter 5 Foodborne Pathogenic Vibrios
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Altmetric BadgeChapter 6 Enterococcus and its Association with Foodborne Illness
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Altmetric BadgeChapter 7 Foodborne Viral Hepatitis
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Altmetric BadgeChapter 8 Gastroenteric Viruses
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Altmetric BadgeChapter 9 Cryptosporidium
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Altmetric BadgeChapter 10 Cyclospora
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Altmetric BadgeChapter 11 Giardia
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Altmetric BadgeChapter 12 Toxoplasma gondii
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Altmetric BadgeChapter 13 Aflatoxins: Background, Toxicology, and Molecular Biology
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Altmetric BadgeChapter 14 Scombroid Fish Poisoning
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Altmetric BadgeChapter 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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Altmetric BadgeChapter 16 Use of Antimicrobials in Food Animal Production
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Altmetric BadgeChapter 17 Alternatives to Antimicrobials
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Altmetric BadgeChapter 18 Microbial Risk Assessment
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Altmetric BadgeChapter 19 Food Irradiation and Other Sanitation Procedures
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Altmetric BadgeChapter 20 Molecular Techniques of Detection and Discrimination of Foodborne Pathogens and Their Toxins
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Altmetric BadgeChapter 21 Future Directions in Food Safety