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Pathogens and Toxins in Food Challenges and Interventions

by Vijay K. Juneja, John N. Sofos
October 2009
Pathogens-and-Toxins-in-Food-Challenges-and-Interventions
Understand how to control microbial pathogens and toxic agents at all stages of the food supply chain.

  • Details the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products.
  • Explores the most recent advances in biological, chemical, and physical interventions to control foodborne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations.
  • Discusses the latest methods to rapidly detect foodborne pathogens and the implementation of comprehensive food safety management systems.
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