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Books > Science & Mathematics > Biology, life sciences > Biochemistry > Toxicology (non-medical)
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Microbial Food Contamination (Paperback, 2nd edition)
Loot Price: R2,007
Discovery Miles 20 070
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Microbial Food Contamination (Paperback, 2nd edition)
Expected to ship within 12 - 17 working days
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Divided into five parts, Microbial Food Contamination, Second
Edition looks at emerging foodborne human pathogens
andcomprehensively evaluates the microbiology, biochemistry,
detection, risk, and threat of foodborne illness in today's global
market. The first section introduces new insights into the
pathogenic effect of E. coli, viral diseases, and protozoan
parasites, as well as prions and other zoonotic diseases. It
discusses mycotoxins and aflatoxins, particularly the
carcinogenicity of aflatoxin B1 and the chemoprevention of liver
cancer. Detection, Monitoring, and Control Presenting recent
advances in the detection and monitoring of foodborne pathogens,
section two reviews rapid electrochemical biosensors, new methods
to detect prion diseases, and the use of polymerized chain reaction
(PCR) for detection, identification, and typing of microorganisms.
Section three examines control and prevention measures including
Kosher and Halal food laws, and the use of naturally occurring
antimicrobials, irradiation, and other physical control strategies.
It also considers the genetic and biochemical control of
aflatoxigenic fungi. International Regulation and Trade
Globalization reduces traditional geographic borders that once
prohibited pathogens from spreading and increases the risk of
transnational outbreaks. The impact of this trend on international
trade is evaluated in section four with a look at the implications
of mad cow disease on the beef trade. It also provides an overview
of programs to mitigate contamination such as the Codex
Alimentarius and the International Food Safety Authorities Network.
Bioterrorism Addressing the most frightening aspect of microbial
contamination, section five explores bioterrorism and the different
chemical, radiological, and biological agents that could be
employed to deliberately contaminate food. Contributors take a
critical look at present food protection strategie
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