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

Infectious diseases & Food microbiology Conference Speakers