Detection of Bacteria, Viruses, Parasites and Fungi

Chapter 1 Bioterrorism: A Potential Weapon for Terrorist Attacks Through Food and Water Contamination: Evolution of Our Understanding of the Use of Chemical and Bacteriological Weapons

Chapter 2 Detection and Quantification of Bacteria and Fungi Using Solid-Phase Cytometry

Chapter 3 Vulnerability Assessment and Mapping of Akounq Groundwater Body, Armenia

Chapter 4 Methods for Detection of Shiga-Toxin Producing Escherichia coli (STEC)

Chapter 5 Genetic Diversity of Enterococci in Bryndza Cheese

Chapter 6 Salmonella Infections

Chapter 7 Molecular Diagnostics of Staphylococcus aureus

Chapter 8 Molecular Methods to Detect Bacillus cereus and Bacillus thuringiensis in Foods

Chapter 9 Control of Listeria monocytogenes in San Daniele Dry Cured Ham by Different Technologies: Reduction of L. Monocytogenes in Dry Cured Ham

Chapter 10 Epidemiology and Diagnosis of Hepatitis B in the Mediterranean Region and Elsewhere

Chapter 11 Hepatitis E Virus (HEV) – An Emerging Viral Pathogen

Chapter 12 Dengue Virus Diagnostics

Chapter 13 Infectious Forms of Parasites in Food: Man Embedded in Ecosystems

Chapter 14 Unusual Developmental Pattern of Expression of Enzymes Involved in DNA Biosynthesis in Trichinella spiralis and Trichinella pseudospiralis

Chapter 15 Immunodulation and Helminths: Towards New Strategies for Treatment of Immune-Mediated Diseases?

Chapter 16 Parasites and Oncogenesis with a Special Reference to Gastro-Intestinal Neoplasia Induced by Cryptosporidium parvum

Chapter 17 Smart Biosensors for Determination of Mycotoxines