01077nam0 2200265 i 450 SUN002943420151120101600.49802-01-56317-720041203d1992 |0engc50 baengUS|||| |||||Advanced programming in the UNIX environmentW. Richard StevensReading, MassachusettsAddison-wesleyc1992XVIII, 744 p.25 cm.001SUN00626742001 Addison-Wesley professional computing series210 BostonAddison-Wesley.68-XXComputer science [MSC 2020]MFSUNC019670USReadingSUNL000022Stevens, Richard W.SUNV02433421128Addison WesleySUNV000076650ITSOL20200713RICASUN0029434UFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA08PREST 68-XX 4271 08VS 4343 VI 20041203 Advanced programming in the Unix environment374460UNICAMPANIA02159nam 2200433z- 450 991022003720332120210211(CKB)3800000000216405(oapen)https://directory.doabooks.org/handle/20.500.12854/42226(oapen)doab42226(EXLCZ)99380000000021640520202102d2017 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBiological Hazards in FoodFrontiers Media SA20171 online resource (277 p.)Frontiers Research Topics2-88945-113-5 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 exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.Microbiology (non-medical)bicsscBiofilmFood Safetyfood spoilageFood-borne diseasesManagement systemspathogensMicrobiology (non-medical)Rosanna Tofaloauth1317926Pierina ViscianoauthMaria SchironeauthGiovanna SuzziauthBOOK9910220037203321Biological Hazards in Food3033101UNINA