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.
The book also explores clinical aspects of foodborne illness.
It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety.