Guide to foodborne pathogens / edited by Ronald G. Labbe and Santos García. [electronic resource] Labbé, Ronald G., 1946- García, Santos, 1961- Food Microbiology Congresses. QR115 664.001/579 23 Includes bibliographical references and index. Print version record and CIP data provided by publisher. "Guide to Foodborne Pathogens covers pathogens--bacteria, viruses, and parasites--that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents"-- Provided by publisher. "A comprehensive and accessible reference on the pathogens - bacteria, viruses, and parasites - most commonly responsible for foodborne illness"-- Provided by publisher. 2013 Text 1 online resource. http://onlinelibrary.wiley.com/book/10.1002/9781118684856 eng Guide to foodborne pathogens. Guide to foodborne pathogens.