Pathogens and Toxins in Food: Challenges and Interventions (hb)

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.