Overview

Foodborne bacterial pathogens are microorganisms that can cause illness when ingested through contaminated food. Common examples include Salmonella, Escherichia coli (E. coli), Campylobacter, and Listeria monocytogenes. These pathogens can contaminate food at any stage of production, processing, or preparation, often due to poor hygiene, inadequate cooking, or improper storage conditions. Symptoms of foodborne illness range from mild gastrointestinal discomfort to more severe cases of vomiting, diarrhea, fever, and in extreme cases, even death, particularly in vulnerable populations such as the elderly, young children, pregnant women, and immunocompromised individuals. Prevention involves maintaining strict food safety practices, including proper cooking temperatures, thorough hand washing, and careful handling of raw and cooked foods to minimize the risk of contamination and ensure food safety for all consumers. This book is a valuable compilation of topics, ranging from the basic to the most complex advancements in the field of food microbiology. It outlines the foodborne pathogens in detail. Researchers and students in this field will be greatly assisted by this book.

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9781639879359

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