Campylobacter A practical approach to the organism and its control in foods

Heftet / 2009 / Engelsk

Produktdetaljer

ISBN13
9781405156288
Publisert
2009
Utgiver
Vendor
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Aldersnivå
06, P
Språk
Product language
Engelsk
Format
Product format
Heftet
Sider
384
Vekt
714 gr
Høyde
234 mm
Bredde
163 mm
Tykkelse
19 mm
Se alle

Campylobacter A practical approach to the organism and its control in foods

Heftet / 2009 / Engelsk
"The text is well written and amply interspaced with tables so that it is very informative and not too heavy to read, which is an almost unique combination in scientific books!" -International Poultry Production, Volume 18, Number 1, and International Food Hygiene, Volume 20, Number 7 The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli . Like Salmonella spp., Campylobacter spp. are zoonotic agents. Many different domestic and wild animal, avian, and also insect reservoirs of these organisms have been identified. They are also widespread in the environment and have been found to survive in both soil and natural waters. Part of the authors' Practical Food Microbiology Series , which includes books covering Listeria monocytogenes , E. coli , Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp. , drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods. Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these. Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health. The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists.
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Campylobacter is the most common cause of bacterial food poisoning with over 400 million cases worldwide reported each year.
Foreword. 1 Background. Introduction. Taxonomy of Campylobacter . Illness caused by Campylobacter . Sources of Campylobacter . 2 Outbreaks: causes and lessons to be learnt. Introduction. Stir-fried meat: Wales. Drinking water: UK. Pasteurised milk: Scotland. Raw-milk cheese: USA. Bottled water: Greece/USA. Infected food handler: USA. Cross-contamination: USA. Bird-pecked milk: England. 3 Factors affecting growth and survival of Campylobacter . Introduction. Temperature. pH, water activity and other factors. 4 Industry focus: control of Campylobacter . Introduction. Raw chicken. Cooked meat. Ready-to-eat and ready-to-wash fruit and salad vegetables. Pasteurised milk. Unpasteurised milk cheese. Raw fermented and air-dried meat. Generic control of Campylobacter . 5 Industry action and reaction. Introduction. Legislation and standards. Guidelines. Specifications. Monitoring for Campylobacter . 6 Test methods. Conventional methods. Alternative methods. General. 7 The future. Glossary of terms. References. Index.
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"The background chapter is excellent. It covers a wide variety of topics and is not restricted to food microbiology. It is fascinating to discover which aspects of curiosity-led research are of use to applied microbiologists." ( Society for General Microbiology, June 2010) "The text is well written and amply interspaced with tables so that it is very informative and not too heavy to read, which is an almost unique combination in scientific books! ... Essential reading." ( International Poultry Production , January 2010)
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Chris Bell is a Consultant Microbiologist based in the UK Alec Kyriakides is Head of Product Safety at Sainsbury's Supermarkets Ltd, London, UK
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Produktdetaljer

ISBN13
9781405156288
Publisert
2009
Utgiver
Vendor
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Aldersnivå
06, P
Språk
Product language
Engelsk
Format
Product format
Heftet
Sider
384
Vekt
714 gr
Høyde
234 mm
Bredde
163 mm
Tykkelse
19 mm
Se alle