Pathogenic Microorganisms in Foods
Pathogenic Microorganisms in foods pose a significant risk to human health, causing foodborne illnesses ranging from mild gastrointestinal discomfort to severe and sometimes fatal diseases. Understanding these microorganisms and their characteristics is crucial for preventing foodborne illness outbreaks. Here's an overview:
- Bacteria
- Viruses
- Parasites
- Molds and Toxins
Related Conference of Pathogenic Microorganisms in Foods
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Pathogenic Microorganisms in Foods Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Methods in Food Science
- Chemistry of Food Colouring
- Food Microbiology
- Food Packing and Innovations
- Food Processing and Preservation
- Food Safety Regulations
- Food Sciences and Human Nutrition
- Food Sensory Evaluation
- Foodborne Illnesses and Outbreaks
- Fundamentals of Food Chemistry
- Genetic Modification in Food
- Lipid Oxidation in Foods
- Mass Spectrometry in Food Analysis
- Microbial Ecology and Food Safety
- Microbial Testing Methods for Maintain Food Safety
- Mycotoxins in Food
- Pathogenic Microorganisms in Foods
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