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.

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