Biological Hazards in Food

Biological Hazards in Food

The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently expo...

Szczegółowa specyfikacja

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Opis bibliograficzny
Główni autorzy: Rosanna Tofalo, Pierina Visciano, Maria Schirone, Giovanna Suzzi
Format: Livre numérique
Język:Anglais
Wydane: Frontiers Media SA 2021
Hasła przedmiotowe:
QR1-502
Q1-390
Food-borne diseases
pathogens
food spoilage
Management systems
Food Safety
Biofilm
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)
Dostęp online:Accès Université d'Orléans et IFPM
Accès INSA CVL

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