Description :

To stem the tide of foodborne illness it is important to understand the source of the problem this volume examines pathogenic bacteria viruses protozoan parasites moulds and mycotoxins in food it also discusses food associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. Campylobacter is a common cause of diarrhea most cases of campylobacteriosis the infection caused by campylobacter bacteria are associated with eating raw or undercooked poultry and meat or from cross contamination of other foods by these items. Many different disease causing germs can contaminate foods so there are many different foodborne infections also called foodborne disease or food poisoning researchers have identified more than 250 foodborne diseases most of them are infections caused by a variety of bacteria viruses and parasites