LEADER 02159nam  2200433z- 450 
001 9910220037203321
005 20210211
035   $a(CKB)3800000000216405
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/42226
035   $a(oapen)doab42226
035   $a(EXLCZ)993800000000216405
100   $a20202102d2017      |y         0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aBiological Hazards in Food
210   $cFrontiers Media SA$d2017
215   $a1 online resource (277 p.)
225 1 $aFrontiers Research Topics
311 08$a2-88945-113-5 
330   $aThe 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.
606   $aMicrobiology (non-medical)$2bicssc
610   $aBiofilm
610   $aFood Safety
610   $afood spoilage
610   $aFood-borne diseases
610   $aManagement systems
610   $apathogens
615  7$aMicrobiology (non-medical)
700   $aRosanna Tofalo$4auth$01317926
702   $aPierina Visciano$4auth
702   $aMaria Schirone$4auth
702   $aGiovanna Suzzi$4auth
906   $aBOOK
912   $a9910220037203321
996   $aBiological Hazards in Food$93033101
997   $aUNINA