Pathogens and Toxins in Food: Challenges and Interventions

Understand how to control microbial pathogens and toxic agents at all stages of the food supply chain.

• Details the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products.
• Explores the most recent advances in biological, chemical, and physical interventions to control foodborne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations.
• Discusses the latest methods to rapidly detect foodborne pathogens and the implementation of comprehensive food safety management systems.