Food Associated Pathogens

Foodborne Pathogens: Microbial Hazards, Outbreaks & Food Safety

This reference examines microorganisms and biological hazards responsible for foodborne illness, including pathogenic bacteria, viruses, protozoan parasites, moulds and mycotoxins. It also explores antimicrobial resistance, clinical aspects of foodborne infections and lessons from real-world outbreaks to support a better understanding of food safety risks.

Key Features

• Explores the major causes of foodborne illness
• Examines pathogenic bacteria associated with food
• Covers foodborne viruses and their health implications
• Discusses protozoan parasites transmitted through food
• Explores mould contamination in food products
• Examines mycotoxins and their potential health risks
• Discusses sources of microbial contamination
• Explains the relationship between pathogens and food safety
• Covers antimicrobial resistance associated with foodborne pathogens
• Examines the public health impact of foodborne infections
• Introduces clinical aspects of foodborne illness
• Explores symptoms and health consequences of foodborne infections
• Discusses real-world foodborne outbreak investigations
• Highlights lessons learned from food safety incidents
• Provides useful insights for food microbiology and public health research