Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination of foods by enteric viruses, such as human norovirus and hepatitis A and E viruses, is a major concern to public health and food safety. Food Virology is a burgeoning field of emphasis for scientific research. Many developments in foodborne virus detection, prevention and control have been made in recent years and are the basis of this publication.
This second edition of Viruses in Foods provides an...
Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and se...
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens.
Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to...
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar prot...
Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.
Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors ...
Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.
Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across ...
This book describes practices used on farms and in farmers' markets selling foods directly to consumers in U. S. and international markets. It identifies hazards associated with those practices that could put consumers at increased risk for foodborne illness. It also provides tools for identifying hazards on farms and in markets and provides guidance for establishing food safe markets.
The local food movement, inspired by initiatives such as USDA's Know Your Farmer, Know Your Food; Farm to School; Farm to Pre-school and The People's Garden, is sweeping the country. This interest...
This book describes practices used on farms and in farmers' markets selling foods directly to consumers in U. S. and international markets. It iden...
The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide.
The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwi...
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing.
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of foo...
