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What is Foodborne Pathogens and Microbial Agents about?
Chapter 2 discusses foodborne infectious and microbial agents, focusing on the classification and characteristics of microorganisms, including bacteria, viruses, fungi, protozoa, helminths, and prions. It outlines the importance of understanding microbial adaptations, pathogenicity, and the factors influencing foodborne diseases. The chapter emphasizes the significance of taxonomic classification for identifying foodborne pathogens and developing food safety strategies.
- Author
- Hosai Rasoul
- Language
- EN