Campylobacter
Features, Detection, and Prevention of Foodborne Disease
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Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen behaves in order to improve control of the whole food processing chain. The content in this book provides essential, specific information to help further understand the disease and its impact on public health. Furthermore the characteristics of the pathogen are detailed as well as prevention and mitigation strategies. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry responsibles, public health specialists, and students.
Key Features
- Provides detailed knowledge of transmission, detection, and of the biology and impact on public health of Campylobacter
- Describes the specific adaptation and characteristics of Campylobacter as a foodborne pathogen
- Presents prevention and mitigation strategies as well as legal aspects to improve risk management options
Readership
Food safety researchers, food microbiologists, food virologists, food scientists, food technologists, food industry workers, and public health workers in government, industry, and in academia
Table of Contents
CHAPTER 1. Human Campylobacteriosis
Steffan BackertCHAPTER 2. Impact of Campylobacteriosis on Public Health
Arie Havelaar and Brecht DevleesschauwerCHAPTER 3. Taxonomy and Physiological Characteristics
Sati Samuel NgulukunCHAPTER 4. Phenotypic and Molecular Detection and Typing Methods
Omar A. OyarzabalCHAPTER 5. Epidemiology of Campylobacter
J. A. WagenaarCHAPTER 6. Prevention and Mitigation Strategies
Thomas AlterCHAPTER 7. Legal Aspects/Microbiological Criteria
Felix Reich
Product details
- No. of pages: 160
- Language: English
- Copyright: © Academic Press 2016
- Published: September 13, 2016
- Imprint: Academic Press
- eBook ISBN: 9780128036495
- Paperback ISBN: 9780128036235
About the Editor
Günter Klein
Dr. Günter Klein is Professor at the University of Veterinary Medicine Hannover and Director of the Institute of Food Quality and Food Safety. He is a recognised Specialist in Food Hygiene. His research focus is on foodborne bacterial zoonoses with special research interest in Campylobacter and strategies for controlling the pathogen in primary production and throughout the food chain. Professor Klein was member of the Panel on Biological Hazards of EFSA and part of the WG on Campylobacter risk assessment. He is chair of the section Food Hygiene of the German Veterinary Medical Association. He was partner in several EU projects and has collaborations in Spain, Italy, France, UK and The Netherlands. He has lectured nationally and internationally, and has published more than 130 peer-reviewed manuscripts based on original research or reviews and many congress abstracts and symposium presentations, and books and chapters.
Affiliations and Expertise
Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover (TiHo), Foundation, Hannover, Germany