Microbial food safety : an introduction/ 
edited by Omar A. Oyarzabal, Steffen Backert 
 - USA:  Springer,  2012. 
 - 262p. 
<br/><br/>I. Microorganisms and Food Contamination.- Emerging and Reemerging Foodborne Pathogens.- Clinical Presentations and Pathogenicity of Foodborne Diseases by Bacteria.- Microbiology Terms Applied to Food Safety.- Methods of Identification of Bacterial Foodborne Pathogens.- Methods to Type Foodborne Pathogens for Epidemiological Studies.- Foodborne Viruses.- <br/><br/>II. Safety of Major Food Products.- Safety of Vegetable Products.- Safety of Fruit, Nut, and Berry Products.- Safety of Dairy Products.- Safety of Meat Products.- Safety of Fish and Seafood Products.-<br/><br/><br/> III. Risk Analysis, Interventions, and Regulations.- Food Risk Analysis.- Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods.- Food Regulations in the United Sates.- Role of Different Regulatory Agencies in the United States.- <br/><br/>IV. List of Other Food Safety Resources.- Food Safety Resources.- Glossary. 
<br/><br/><label>ISBN: </label>9781461411765 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Safety measures	<br/>Food--Biotechnology--Safety measures	<br/>Food contamination--Prevention	
<br/><br/><label>Dewey Class. No.: </label>664.001579  / OYA/M