Pathogens and Toxins in Food: Challenges and Interventions

Pathogens and Toxins in Food

A comprehensive reference on foodborne pathogens and toxic agents, examining their characteristics, health impacts, survival in food, and control throughout the food supply chain. It covers modern biological, chemical, and physical interventions, rapid detection methods, and food safety management systems.

Key Features

• Covers major foodborne pathogens and toxins
• Explains pathogen characteristics and survival in foods
• Examines foodborne illnesses and associated health risks
• Addresses hazards throughout the food supply chain
• Covers preharvest and harvest interventions
• Explores food processing and preservation controls
• Discusses biological, chemical, and physical interventions
• Covers hazards in ready-to-eat foods and food service
• Examines factors affecting microbial growth and survival
• Reviews rapid methods for detecting foodborne pathogens
• Discusses modern food safety management systems
• Connects food processing practices with pathogen control
• Supports effective prevention and risk reduction strategies
• Useful for food safety, microbiology, and food science professionals