000			02195naaaa2200349uu 4500
001			https://directory.doabooks.org/handle/20.500.12854/42226
005			20220219202749.0
020			_a978-2-88945-113-5
020			_a9782889451135
024	7		_a10.3389/978-2-88945-113-5 _cdoi
041	0		_aEnglish
042			_adc
100	1		_aRosanna Tofalo _4auth
700	1		_aPierina Visciano _4auth
700	1		_aMaria Schirone _4auth
700	1		_aGiovanna Suzzi _4auth
245	1	0	_aBiological Hazards in Food
260			_bFrontiers Media SA _c2017
300			_a1 electronic resource (277 p.)
506	0		_aOpen Access _2star _fUnrestricted online access
520			_aThe 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 exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.
540			_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/
546			_aEnglish
653			_aFood-borne diseases
653			_apathogens
653			_afood spoilage
653			_aManagement systems
653			_aFood Safety
653			_aBiofilm
856	4	0	_awww.oapen.org _uhttp://journal.frontiersin.org/researchtopic/3901/biological-hazards-in-food _70 _zDOAB: download the publication
856	4	0	_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/42226 _70 _zDOAB: description of the publication
999			_c41798 _d41798