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Cada capítulo fue escrito por un especialista reconocido por sus investigaciones relacionadas con el estudio de patógenos en alimentos y contiene datos científicos provenientes de diferentes partes del mundo. Además, se realizaron esfuerzos para concentrar la información disponible sobre el tema de la República Mexicana.
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2. Vibrio cholerae
3. Salmonella
4. Shigella
5. Intoxicación estafilocócica
6. Clostridium perfringens
7. Escherichia colo patógena
8. Campylabacter
9. Arcobacter spp
10. Listeria monocytogenes
11. Cronobacter sakazakii
12. Micotoxinas
13. Virus
14. Parásitos
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UdG
Líneas de Investigación:
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-Implementación del Sistema HACCP
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Investigador del Sistema Nacional nivel II
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