Handbook of Foodborne Diseases

Foodborne Diseases Handbook

Handbook of Foodborne Diseases, edited by Dongyou Liu, provides a comprehensive overview of more than 100 foodborne diseases and their causative agents, covering bacteria, viruses, fungi, protozoa, helminths, toxins, and other toxic agents. The book examines the biology, etiology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention of foodborne illnesses, while addressing emerging challenges such as pathogen evolution, antimicrobial resistance, global food distribution, and vulnerable populations. It is a valuable reference for students and professionals in food, medical, and veterinary microbiology, as well as healthcare professionals and public health authorities.

Key Features:

• Covers more than 100 foodborne diseases and causative agents
• Examines bacterial, viral, fungal, parasitic, and toxin-related diseases
• Explores disease biology, epidemiology, and pathogenesis
• Covers clinical presentation, diagnosis, treatment, and prevention
• Addresses emerging foodborne pathogens and disease outbreaks
• Discusses pathogen evolution and genetic adaptation
• Highlights challenges in food safety and public health
• Relevant to food, medical, and veterinary microbiology
• Edited by Dongyou Liu
• Part of the Food Microbiology series