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1. |
Record Nr. |
UNINA9910787188803321 |
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Autore |
Wirnt, von Grafenberg, <active 13th century, > |
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Titolo |
Wigalois / / Wirnt von Grafenberg ; text der ausgabe von J. M. N. Kapteyn ; übersetzt, erläutert und mit einem Nachwort versehen von Sabine Seelbach und Ulrich Seelbach |
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Pubbl/distr/stampa |
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Berlin, Germany : , : De Gruyter, , 2014 |
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©2014 |
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ISBN |
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3-11-037353-X |
3-11-034825-X |
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Edizione |
[2., überarbeitete Auflage.] |
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Descrizione fisica |
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1 online resource (377 p.) |
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Collana |
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Classificazione |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Frontmatter -- Inhaltsverzeichnis -- Text und Übersetzung -- Nachwort -- Die Bearbeitungen des Gawaniden-Stoffes -- Struktur des Bel Inconnu -- Struktur des Wigalois -- Kommentar -- Verzeichnis der verbesserten Druckfehler im mhd. Text Kapteyns -- Register zum Kommentar -- Namenregister -- Auswahl-Bibliographie |
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Sommario/riassunto |
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Wirnts von Grafenberg Wigalois gehört zu den wichtigsten Artusromanen des hohen Mittelalters. Der um 1210/20 entstandene Roman greift auf Motive aus den ,klassischen' mittelhochdeutschen Romanen, z. B. aus Wolframs Parzival und Hartmanns Erec, zurück. Er erzählt die âventiure des Gawein-Sohnes Wigalois, der bei der Suche nach seinem Vater an den Artushof gelangt und dort in die Tafelrunde aufgenommen wird. Als Artusritter besteht er zahlreiche Bewährungsproben, die schließlich in eine ideale Herrschaft im Königreich Korntin münden. Die reiche Überlieferung des Romans (41 Handschriften) zeugt von seiner Beliebtheit vom frühen 13. bis ins späte 15. Jahrhundert. Diese neue Ausgabe enthält nicht nur den mittelhochdeutschen Text (nach Kapteyn), sondern zugleich eine Übersetzung in modernes Deutsch. Darüber hinaus bietet sie einen Stellenkommentar, ein ausführliches Nachwort mit Hinweisen zur Gattungsfrage und Motivik, zum 'Sitz im Leben' und zur Interpretation, Register zu den Namen und zum Kommentar sowie eine Bibliographie |
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2. |
Record Nr. |
UNINA9910970275303321 |
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Titolo |
Food associated pathogens / / editors, Wilhelm Tham, Marie-Louise Danielsson-Tham |
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Pubbl/distr/stampa |
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Boca Raton : , : Taylor & Francis, , [2014] |
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ISBN |
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0-429-07254-6 |
1-4665-8498-X |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (351 p.) |
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Disciplina |
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Soggetti |
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Foodborne diseases - Microbiology |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Front Cover; Preface; Contents; Chapter 1: Food-associated Pathogens-Insights and Reflections; Chapter 2: Food Associated Antimicrobial Resistance; Chapter 3: Bacillus cereus Food Poisoning; Chapter 4: Brucellosis; Chapter 5: Campylobacter; Chapter 6: Food-borne Pathogenic Clostridia; Chapter 7: Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli; Chapter 8: Lessons from the Escherichia coli O103 Outbreak in Norway 2006; Chapter 9: Enterococci; Chapter 10: Listeria monocytogenes-Very Food-borne Bacteria; Chapter 11: Moulds as a Threat to Food Safety |
Chapter 12: The Role of Mycobacteria in Food SafetyChapter 13: Protozoan Parasites: A Plethora of Potentially Foodborne Pathogens; Chapter 14: Salmonella: Disease Burden and Sources of Infection; Chapter 15: Shigella spp.; Chapter 16: Staphylococcal Food Poisoning; Chapter 17: Vibrio as a Food Pathogen; Chapter 18: Foodborne Viruses; Chapter 19: Enteropathogenic Yersinia in Foods; Color Plate Section |
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Sommario/riassunto |
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Food borne diseases associated with microbial pathogens are an important cause of human illness. Changes in both lifestyle and eating habits increase the opportunity for the transmission of pathogenic |
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microorganisms in foods, for example, the consumption of raw foods implies risks for food borne infections and intoxications, as does the greater demand for refrigerated ready-to-eat foods, as some food borne pathogens are capable of growth even at refrigeration temperatures. The extended shelf life of many food items can threaten consumer's health. In addition, personal hygiene has worsened, and food workers' improper hand cleaning is increasingly implicated in food borne illness. The teaching of food safety needs to be reintroduced, even in primary education. The number of people susceptible to food borne disease has increased, especially among the population over 65 years of age. Thus, food microbiologists working with food-associated pathogens need to be familiar with the type of microorganisms associated with a food product in its natural state to be able to predict the general types of microorganisms expected in a particular food product. The food microbiologist must also be familiar with the incubation periods and clinical symptoms of different food borne diseases. The effective prevention of food borne diseases requires cooperation and open-mindedness among different authorities and professionals, e.g., physicians, medical officers, veterinarians, public health offi cers, food producers, national surveillance institutes, scientists, and government ministers and departments. Future food safety should be an important factor in trade, and countries with the best food safety will gain new international markets--Provided by publisher. |
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