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BOOK SUMMARY :

This reference is a collective effort edited by morris and potter a public health consultant the contributors mostly have backgrounds in food science infectious diseases and public healtheach chapter when possible contains sections on clinical features of infection the microbiology of the organism exposure pathways and prevention and control foodborne diseases third edition covers the ever changing complex issues that have emerged in the food industry over the past decade this exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaksstaphylococcal food poisoning is one of the most prevalent foodborne diseases worldwide it is caused by the ingestion of food containing preformed toxins staphylococcal enterotoxins ses produced mainly by enterotoxigenic staphylococcus aureusses are potent superantigens but staphylococcal food poisoning is caused by the emetic activity they also showdownload foodborne infections and intoxications fourth edition food science and technologyintroduction streptococcal species particularly those in lancefield group a streptococcus pyogenes are widely recognized as a major bacterial cause of pharyngitis and tonsillar infectionswhile most transmission is via a respiratory route or via fomites contaminated with respiratory droplets or through infected skin lesions foodborne transmission of pharyngitis is well recognized

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