MARC Record from marc_columbia

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001 13215247
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035 $a(NNC)13215247
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020 $a1845691393$q(electronic bk.)
020 $a9781845691394$q(electronic bk.)
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049 $aZCUA
245 00 $aEmerging foodborne pathogens /$cedited by Yasmine Motarjemi and Martin Adams.
260 $aCambridge :$bWoodhead Pub.,$c2006.
300 $a1 online resource (xxii, 634 pages) :$billustrations.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aWoodhead Publishing in food science, technology and nutrition
504 $aIncludes bibliographical references and index.
588 0 $aPrint version record.
520 $aDevelopments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers. After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci. Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community. Discusses identification issuesLooks at surveillance methods and the tracking of virusesLooks at individual pathogens in detail.
505 0 $apt. I. 1. How bacterial pathogens evolve -- 2. Surveillance for emerging pathogens in the United States -- 3. Surveillance of emerging pathogens in Europe -- 4. Tracking emerging pathogens : the case of noroviruses -- 5. Industrial food microbiology and emerging foodborne pathogens -- 6. Microbiological risk assessment for emerging pathogens -- 7. Food safety objectives and related concepts : the role of the food industry. pt. II. 8. Arcobater -- 9. Foodborne trematodes and helminths -- 10. Emerging pathogenic E.coli -- 11. Hepatitis viruses -- 12. Prion diseases -- 13. Vibrios -- 14. Yersinia enterocolitica -- 15. Listeria -- 16. Helicobacter pylori -- 17. Enterobacteriaceae -- 18. Campylobacter -- 19. Mycrobacterium paratuberculosis -- 20. Enterococci.
506 $aOnline full text is restricted to subscribers.
546 $aEnglish.
650 0 $aPathogenic microorganisms.
650 0 $aFoodborne diseases.
650 0 $aMedical microbiology.
650 0 $aMicrobial ecology.
650 0 $aPollution.
650 0 $aFood industry and trade.
650 0 $aMicrobiology.
650 0 $aPublic health.
650 0 $aIndustries.
650 0 $aBiology.
650 0 $aLife sciences.
650 0 $aMedical care.
650 0 $aPhysical sciences.
650 0 $aBacteria.
650 0 $aSchizomycetes.
650 0 $aFood$xMicrobiology.
650 2 $aEnvironmental Microbiology
650 2 $aEnvironmental Pollution
650 2 $aFood Safety
650 2 $aOrganisms.
650 2 $aFood Technology
650 2 $aFood Industry
650 2 $aMicrobiology
650 2 $aPublic Health
650 2 $aIndustry
650 2 $aBiology
650 2 $aEnvironment and Public Health.
650 2 $aBiological Science Disciplines
650 2 $aDelivery of Health Care
650 2 $aTechnology, Industry, and Agriculture.
650 2 $aTechnology, Industry, Agriculture.
650 2 $aNatural Science Disciplines
650 2 $aDisciplines and Occupations.
650 2 $aFood Contamination
650 2 $aBacteria
650 2 $aFood Microbiology
650 2 $aFood-Processing Industry
650 6 $aMicro-organismes pathogènes.
650 6 $aMaladies d'origine alimentaire.
650 6 $aMicrobiologie médicale.
650 6 $aÉcologie microbienne.
650 6 $aPollution.
650 6 $aAliments$xIndustrie et commerce.
650 6 $aMicrobiologie.
650 6 $aSanté publique.
650 6 $aIndustrie.
650 6 $aBiologie.
650 6 $aSciences de la vie.
650 6 $aPrestation de soins.
650 6 $aSciences physiques.
650 6 $aBactéries.
650 6 $aAliments$xMicrobiologie.
650 7 $achemical pollution.$2aat
650 7 $apollution.$2aat
650 7 $amicrobiology.$2aat
650 7 $apublic health.$2aat
650 7 $aindustry (economic concept)$2aat
650 7 $aindustries (organizations)$2aat
650 7 $abiology.$2aat
650 7 $abiological sciences.$2aat
650 7 $aphysical sciences.$2aat
650 7 $aMEDICAL$xPharmacology.$2bisacsh
650 7 $aFoodborne diseases.$2fast$0(OCoLC)fst00931250
650 7 $aMedical microbiology.$2fast$0(OCoLC)fst01014362
650 7 $aPathogenic microorganisms.$2fast$0(OCoLC)fst01054934
655 0 $aElectronic books.
655 4 $aElectronic books.
700 1 $aAdams, M. R.
700 1 $aMotarjemi, Yasmine.
776 1 $z9781855739635
830 0 $aWoodhead Publishing in food science, technology, and nutrition.
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio13215247$zACADEMIC - Safety & Industrial Hygiene
852 8 $blweb$hEBOOKS