Riesgos asociados al consumo de alimentos

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Riesgos asociados al consumo de alimentos aporta información sobre algunos agentes patógenos, tradicionales y emergentes, relacionados con los alimentos. Pretende contribuir a la formación de microbiólogos en alimentos, profesionales relacionados con la salud pública y otros interesados en la seguridad de alimentos. Contiene información histórica y actualizada, de manera que puede ser un buen apoyo para estudiantes e investigadores relacionados con el área.
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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1. Enfermedades transmitidas por alimentos. Aspectos generales de salud pública y epidemiología
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
15. Plaguicidas en alimentos
16. Residuos de medicamentos veterinarios en alimentos de origen animal
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Doctorado En Ciencias de la Salud, Orientación en Ciencias Biomédicas
UdG
Líneas de Investigación:
-Diagnóstico de Bacterias Patógenas Tradicionales y Emergentes
-Implementación del Sistema HACCP
-Microorganismos Probióticos
-Estudio de inocuidad, comportamiento de patógenos y descontaminación en: Frutas,  verduras, cárnicos, lácteos, agua
Investigador del Sistema Nacional nivel II
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