This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies

Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide

The contamination of the environment by herbicides, pesticides, solvents, various industrial byproducts (including toxic metals, radionucleotides and metalloids