Infectious diseases & Food microbiology
Food is an excellent vehicle by which many pathogens (bacteria, viruses/prions and parasites) can reach an appropriate colonisation site in a new host. Although food production practices change, the well-recognised food-borne pathogens, such as Salmonella spp. and Escherichia coli, seem able to evolve to exploit novel opportunities. . Many foodborne parasitic pathogens are known (for example Ascaris, Cryptosporidia and Trichinella) but few of these are effectively monitored in foods, livestock and wildlife The number of food-borne bacteria recognized as being capable of causing human illness has increased in recent years. The emergence of these pathogens has given rise to increased interest in using irradiation as a preservation technique in the food industry. Each year, an estimated 48 million people in the United States experience a foodborne illness. Foodborne illnesses cause about 3,000 deaths in the United States annually.
- Food safety
- Food authenticity
- Food testing
Related Conference of Infectious diseases & Food microbiology
10th International Congress on Trauma, Critical Care and Emergency Medicine
19th International Conference on Virology, Emerging Diseases & vaccines
7th International Conference on Antimicrobial and Antibacterial Agents
7th International Conference on Clinical Microbiology, Virology and Infectious Diseases
Infectious diseases & Food microbiology Conference Speakers
Recommended Sessions
- Advanced Therapies In Diagnostic Microbiology
- Diagnostic Microbiology
- Diagnostic Techniques
- Immunodiagnosis of Infectious Diseases
- Immunology of Diseases
- Infectious diseases & Food microbiology
- Infectious Diseases in Animals
- Infectious Diseases in Plants
- Medical Microbiology
- Microbial Chemistry
- Microbial Drugs
- Microbial Vaccines
- Types of Infectious Diseases
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