Foodborne illnesses are caused by the ingestion of contaminated food containing pathogenic microorganisms such as bacteria, viruses, and parasites. This book examines the microbiological factors contributing to food contamination, the mechanisms by which foodborne pathogens cause disease, and strategies for prevention and control to ensure food safety. Through comprehensive coverage and practical applications, the book serves as a critical resource for food safety professionals, microbiologists, and public health practitioners dedicated to reducing the incidence of foodborne illnesses and safeguarding public health. It highlights the importance of rigorous food safety protocols in preventing microbial contamination and disease transmission.
Asher Kelly is a food microbiologist specializing in the microbiology of foodborne illnesses. His research focuses on identifying and understanding the pathogens responsible for foodborne outbreaks, including bacteria, viruses, and parasites. Asher has authored numerous studies on food safety, contamination sources, and prevention strategies to reduce the incidence of foodborne diseases. He has edited key texts that provide comprehensive information on the microbiological aspects of foodborne illness, including detection methods and public health interventions. Asher’s work is vital in ensuring food safety, preventing outbreaks, and protecting public health through improved food microbiology practices.