Biological Hazards in Food
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently expo...
Guardat en:
| Autors principals: | , , , |
|---|---|
| Format: | Online |
| Idioma: | anglès |
| Publicat: |
Frontiers Media SA
2021
|
| Matèries: | |
| Accés en línia: | 22964 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Ítems similars: Biological Hazards in Food
- Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety
- Microbial mechanisms of tolerance to weak acids: an overview
- Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies
- Application of Nanotechnology in Food Science and Food Microbiology
- Microbial Food Safety Along The Dairy Chain
- Game Changer - Next Generation Sequencing and its Impact on Food Microbiology