Chapter

Infectious Agents

Tamar Lasky

in Epidemiologic Principles and Food Safety

Published in print May 2007 | ISBN: 9780195172638
Published online September 2009 | e-ISBN: 9780199865727 | DOI: http://dx.doi.org/10.1093/acprof:oso/9780195172638.003.02
 Infectious Agents

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Infectious agents causing food-borne illness include bacteria, parasites, viruses, and prions. Pathogens cause illness by producing infection or by producing toxins that cause illness. This chapter provides an overview of important pathogens and laboratory approaches used to detect pathogens.

Keywords: epidemiology; food safety; food-borne illness; causes; infectious agents; pathogens; bacteria; parasites; viruses; prions

Chapter.  7764 words.  Illustrated.

Subjects: Public Health and Epidemiology

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