Guide to Foodborne Pathogens

Delve into the essential resource, Guide to Foodborne Pathogens by Ronald G. Labbé, published by John Wiley and Sons Ltd in 2013. This comprehensive second edition spans 488 pages and provides an in-depth exploration of the bacteria, viruses, and parasites that are the primary culprits behind foodborne illnesses. Perfect for professionals and students in the fields of food science and microbiology, this book serves as a crucial guide to understanding the risks associated with food safety. Enhance your knowledge and ensure better practices in food handling and preparation with this authoritative text. Equip yourself with the insights needed to combat foodborne pathogens effectively.