Biological Hazards in Food
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently expo...
Saved in:
Main Author: | Rosanna Tofalo (auth) |
---|---|
Other Authors: | Pierina Visciano (auth), Maria Schirone (auth), Giovanna Suzzi (auth) |
Format: | Electronic Book Chapter |
Language: | English |
Published: |
Frontiers Media SA
2017
|
Series: | Frontiers Research Topics
|
Subjects: | |
Online Access: | DOAB: download the publication DOAB: description of the publication |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety
by: Lorena Ruiz
Published: (2017) -
Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies
by: Romain Briandet
Published: (2017) -
Microbial mechanisms of tolerance to weak acids: an overview
by: Nuno Pereira Mira
Published: (2014) -
Application of Nanotechnology in Food Science and Food Microbiology
by: Han-Seung Shin
Published: (2018) -
Proteomics for Studying Foodborne Microorganisms and their Impact on Food Quality and Human Health
Published: (2019)