JOSEPH A. ODUMERU
Abstract
This chapter contains sections titled: PREFACE INTRODUCTION SHELF LIFE OF FOODS AND FOOD INGREDIENTS AND FOOD SAFETY CATEGORIES OF FOODBORNE ORGANISMS SOURCES OF FOODBORNE PATHOGENS FOODBORNE DISEASE CASES AND OUTBREAKS EMERGING PATHOGENS AND FOOD SAFETY CONTROL MEASURES FOR MICROBIAL CONTAMINANTS FOOD SAFETY PROGRAMS FUTURE PERSPECTIVES ON FOOD SAFETY
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This chapter contains sections titled: PREFACE INTRODUCTION SHELF LIFE OF FOODS AND FOOD INGREDIENTS AND FOOD SAFETY CATEGORIES OF FOODBORNE ORGANISMS SOURCES OF FOODBORNE PATHOGENS FOODBORNE DISEASE CASES AND OUTBREAKS EMERGING PATHOGENS AND FOOD SAFETY CONTROL MEASURES FOR MICROBIAL CONTAMINANTS FOOD SAFETY PROGRAMS FUTURE PERSPECTIVES ON FOOD SAFETY
Key concepts: Food safety, Food microbiology, Food science, Shelf life, Food contaminant, Food products, Outbreak, Business