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[null,"1.","Record Nr.",null,"UNINA9911004709803321"]
[null,null,"Titolo",null,"Emerging foodborne pathogens / / edited by Yasmine Motarjemi and Martin Adams"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge, : Woodhead Publishing, 2006"]
[null,null,"ISBN",null,"1-280-54462-7"]
[{"$nulls":4},"9786610544622"]
[{"$nulls":4},"1-84569-139-3"]
[{"$nulls":4},"1-60119-036-0"]
[null,null,"Descrizione fisica",null,"1 online resource (657 p.)"]
[null,null,"Collana",null,"Woodhead Publishing in food science, technology and nutrition"]
[null,null,"Disciplina",null,"616.9041"]
[null,null,"Soggetti",null,"Pathogenic microorganisms"]
[{"$nulls":4},"Foodborne diseases"]
[{"$nulls":4},"Medical microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographic references and index."]
[null,null,"Nota di contenuto",null,"Contents; How bacterial pathogens evolve; Surveillance for emerging pathogens in the United States; Surveillance of emerging pathogens  in Europe; Tracking emerging pathogens: the case of noroviruses; Industrial food microbiology and emerging foodborne pathogens; Microbiological risk assessment for emerging pathogens; Food safety objectives and related concepts: the roll of the food industry; Arcobacter; Foodborne trematodes and helminths; Emerging pathogenic E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia enterocolitica; Listeria; Helicobacter pylori; Enterobacteriaceae"]
[{"$nulls":4},"CampylobacterMycobacterium paratuberculosis; Enterococci; Index"]
[null,null,null,"Sommario/riassunto","Developments such as the increasing globalisation of the food industry, constant innovations in 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 (e.g. through more sensitive analytical methods), linked for the first time to disease in humans, or first associated with 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"]