000			04201cam a2200541Ii 4500
001			9781315230917
003			FlBoTFG
005			20220509193043.0
006			m o d
007			cr cnu|||unuuu
008			180926s2019 flu ob 001 0 eng d
040			_aOCoLC-P _beng _erda _epn _cOCoLC-P
020			_a9781315230917 _q(electronic bk.)
020			_a1315230917 _q(electronic bk.)
020			_a9781351863490
020			_a1351863495
020			_a9781351863483 _q(electronic bk. : EPUB)
020			_a1351863487 _q(electronic bk. : EPUB)
020			_a9781351863476 _q(electronic bk. : Mobipocket)
020			_a1351863479 _q(electronic bk. : Mobipocket)
020			_z9781138036307
035			_a(OCoLC)1054245855
035			_a(OCoLC-P)1054245855
050		4	_aRA1258 _b.H36 2019eb
072		7	_aMED _x071000 _2bisacsh
072		7	_aMED _x022090 _2bisacsh
072		7	_aSCI _x045000 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a615.9/54 _223
245	0	0	_aHandbook of foodborne diseases / _cedited by Dongyou Liu.
264		1	_aBoca Raton, FL : _bCRC Press, _c[2019]
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aFood microbiology series
520			_aClearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably, several factors have combined to make this happen. These include a prevailing demand for the convenience of ready-to-eat or heat-and-eat manufactured food products that allow ready entry and survival of some robust, temperature-insensitive microorganisms; a drastic reduction in the costs of air, sea, and road transportation that has taken some pathogenic microorganisms to where they were absent previously; an expanding world population that has stretched the boundary of human activity; and an ageing population whose weakened immune functions provide a fertile ground for opportunistic pathogens to invade and thrive. Given the diversity of causative agents (ranging from viruses, bacteria, yeasts, filamentous fungi, protozoa, helminthes, toxins, to toxic agents), and the ingenuity of pathogenic microbes to evolve through genetic reassortment, horizontal gene transfer, and/or random genetic mutation, it has become an enormous challenge to understand how foodborne agents are able to evade host immune defenses and induce diseases, and also to develop and apply innovative approaches for improved diagnosis, treatment, and prevention of foodborne diseases. Handbook of Foodborne Diseases summarizes the latest findings on more than 100 foodborne diseases and their causative agents. With contributions from international experts on foodborne pathogens, toxins, and toxic agents research, this volume provides state-of-the-art overviews on foodborne diseases in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Apart from offering a comprehensive textbook for undergraduate and postgraduate students in food, medical, and veterinary microbiology, this volume constitutes a valuable reference on foodborne diseases for medical professionals and health authorities, and forms an informative educational resource for the general public.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFoodborne diseases _vHandbooks, manuals, etc.
650		0	_aFood poisoning _vHandbooks, manuals, etc.
650		7	_aMEDICAL / Pharmacology. _2bisacsh
650		7	_aMEDICAL / Infectious Diseases _2bisacsh
650		7	_aSCIENCE / Life Sciences / Biology / Microbiology _2bisacsh
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aLiu, Dongyou, _eeditor.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781315230917
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c128947 _d128947