راهنمای عوامل بیماری‌زای ناشی از غذا ۲۰۱۳
Guide to Foodborne Pathogens 2013

1. Cover

2. Title page

3. Copyright page

4. Contributors

1 Globalization and epidemiology of foodborne disease

2 Staphylococcus aureus

3 Listeria monocytogenes

4 Bacillus cereus

5 Clostridium perfringens

6 Clostridium botulinum

7 Salmonella

8 Shigella species

9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae

10 Yersinia enterocolitica

11 Campylobacter

12 Arcobacter and Helicobacter

13 Brucella

14 Escherichia coli

15 Cronobacter spp.

16 Aflatoxins and Aspergillus flavus

17 Fusarium and fumonisins Toxigenic Fusarium species in cereal grainsand processed foods

18 Other moulds and mycotoxins

19 Foodborne protozoa

20 Taenia solium, Taenia saginata and Taenia asiatica

21 Other foodborne helminthes

22 Foodborne viruses

23 Seafood toxins

24 Prion diseases

25 Forthcoming new technologies for microbial detection

26 Stress adaptation, survival and recovery of foodborne pathogens

27 Microbial biofilms and food safety

28 Bacteriophage biocontrol

33. Index