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Campylobacter
Features, Detection, and Prevention of Foodborne Disease
- 1st Edition - September 13, 2016
- Editor: Günter Klein
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 0 3 6 2 3 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 0 3 6 4 9 - 5
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… Read more
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Request a sales quoteCampylobacter: 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.
- 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
Food safety researchers, food microbiologists, food virologists, food scientists, food technologists, food industry workers, and public health workers in government, industry, and in academia
CHAPTER 1. Human CampylobacteriosisSteffan Backert
CHAPTER 2. Impact of Campylobacteriosis on Public HealthArie Havelaar and Brecht Devleesschauwer
CHAPTER 3. Taxonomy and Physiological CharacteristicsSati Samuel Ngulukun
CHAPTER 4. Phenotypic and Molecular Detection and Typing MethodsOmar A. Oyarzabal
CHAPTER 5. Epidemiology of CampylobacterJ. A. Wagenaar
CHAPTER 6. Prevention and Mitigation StrategiesThomas Alter
CHAPTER 7. Legal Aspects/Microbiological CriteriaFelix Reich
- No. of pages: 160
- Language: English
- Edition: 1
- Published: September 13, 2016
- Imprint: Academic Press
- Paperback ISBN: 9780128036235
- eBook ISBN: 9780128036495
GK
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, GermanyRead Campylobacter on ScienceDirect