How to Prevent and Survive Food-Borne Diseases

Alcides Troncoso
Head Department of Foodborne Diseases, Belgrano University, Buenos Aires University, Buenos Aires, Argentina

Series: Allergies and Infectious Diseases
BISAC: TEC012000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


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Given that microorganisms are everywhere, they naturally appear in plants and animals. A small percentage of these microorganisms are pathogenic and, therefore, require control measures. It could be thought that finding a microbial etiological agent in a food could be very useful. But, maybe, the detection in foods of microorganisms will only be tackled when an outbreak occurs. This book focuses on how to prevent and survive food-borne diseases. (Imprint: Novinka )



Chapter 1. Botulism

Chapter 2. Escherichia coli and hemolytic-uremic syndrome (hus)

Chapter 3. Listeriosis

Chapter 4. Hepatitis A (HAV)

Chapter 5. Hepatitis E (HEV)

Chapter 6. Trichinosis

Chapter 7. Brucellosis or malta fever

Chapter 8. Toxoplasmosis


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