Campylobacter

Erscheinungsjahr 2016
ISBN: 978-0-12-803623-5
Verlag: ACADEMIC PRESS

Buch, Englisch, 160 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 364 g

Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen behaves in order to improve control of the whole food processing chain. The content in this book provides essential, specific information to help further understand the disease and its impact on public health. Furthermore the characteristics of the pathogen are detailed as well as prevention and mitigation strategies. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry responsibles, public health specialists, and students.

Autoren/Hrsg.

Klein, Gunther

Klein, Günter

Fachgebiete

• Naturwissenschaften Biowissenschaften Bakteriologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik

Inhaltsverzeichnis

1. Human Campylobacteriosis2. Impact of Campylobacteriosis on Public Health3. Taxonomy and Physiological Characteristics4. Phenotypic and Molecular Detection and Typing Methods5. Epidemiology of Campylobacter6. Prevention and Mitigation Strategies7. Legal Aspects/Microbiological Criteria

Über Autor(innen)

Klein, Günter
Dr. Günter Klein is Professor at the University of Veterinary Medicine Hannover and Director of the Institute of Food Quality and Food Safety. He is a recognised Specialist in Food Hygiene. His research focus is on foodborne bacterial zoonoses with special research interest in Campylobacter and strategies for controlling the pathogen in primary production and throughout the food chain. Professor Klein was member of the Panel on Biological Hazards of EFSA and part of the WG on Campylobacter risk assessment. He is chair of the section Food Hygiene of the German Veterinary Medical Association. He was partner in several EU projects and has collaborations in Spain, Italy, France, UK and The Netherlands. He has lectured nationally and internationally, and has published more than 130 peer-reviewed manuscripts based on original research or reviews and many congress abstracts and symposium presentations, and books and chapters.