Food borne pathogens
Foodborne pathogens area unit inflicting a good variety of diseases with important effects on human health and economy. The characteristics of the foremost common unhealthful bacterium and parasites Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), in conjunction with some necessary outbreaks, area unit reviewed. Food safety management systems supported to classical hazard-based approach has been proven to be inefficient, and risk-based food safety approach is currently urged from leading researchers and organizations.
- Pathogenic bacteria
- Pathogenic viruses
- Norovirus
Related Conference of Food borne pathogens
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food borne pathogens Conference Speakers
Recommended Sessions
- Body’s ability to function
- Chemistry of food and its biochemical interactions
- Food and Agriculture Organization
- Food borne microorganism
- Food borne pathogens
- Food microbiology, safety, and risk assessment
- Food preservation, storage, and hurdle technology
- Food processors
- Food safety and quality
- Food toxicology
- Health care providers
- Meat Hygiene Management
- Metabolic, molecular, and genetic mechanisms of nutrients
- Nutrients in growth, development, and reproduction
- Nutritional epidemiology and clinical nutrition
- Nutritional genomics
- Nutritional methodologies and modelling
- Quality assurance of food products
- Safety and security analysis of global food supplies
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