I microrganismi causa di malattie di origine alimentare

Translated title of the contribution: [Autom. eng. transl.] Microorganisms cause foodborne diseases

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

[Autom. eng. transl.] The World Health Organization (WHO) defines food-borne illnesses as food infectious diseases or poisoning caused by the consumption of food and water. These can be divided into: •• food infections, due to the ingestion of viable cells or viral particles through water or food; •• intoxications, connected to the ingestion of toxins produced by microorganisms in the food. The principles underlying microbiological risk analysis in food and the main microbial pathogens responsible for food poisoning are summarized below. The goal is to provide the scientific information necessary for microbiological risk management in the food production chain. The clinical aspects of food-borne diseases will not be treated, if not briefly.
Translated title of the contribution[Autom. eng. transl.] Microorganisms cause foodborne diseases
Original languageItalian
Title of host publicationMicrobiologia dei prodotti alimentari
EditorsM. Gobbetti, E. Neviani, M. Vincenzini G.A. Farris
Pages111-138
Number of pages28
Publication statusPublished - 2012

Keywords

  • Alimenti
  • Microbiologia

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