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Elsevier

Campylobacter

Features, Detection, and Prevention of Foodborne Disease

  • 1st Edition - September 13, 2016
  • Latest edition
  • Editor: Günter Klein
  • Language: English

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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Description

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 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

Product details

  • Edition: 1
  • Latest edition
  • Published: September 19, 2016
  • Language: English

About the editor

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, Germany

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