Clostridium Botulinum A Practical Approach to the Organism and its Control in Foods

Heftet / 2000 / Engelsk

Produktdetaljer

ISBN13
9780632055210
Publisert
2000
Utgiver
Vendor
Blackwell Science Ltd
Aldersnivå
05, 06, UU, P, UP
Språk
Product language
Engelsk
Format
Product format
Heftet
Sider
328
Vekt
498 gr
Høyde
234 mm
Bredde
156 mm
Tykkelse
18 mm
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Clostridium Botulinum A Practical Approach to the Organism and its Control in Foods

Heftet / 2000 / Engelsk
The Practical Food Microbiology Series gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods. Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.
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Clostridium botulinum produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore--forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C.
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Foreword. 1 Background. 2 Outbreaks: causes and lessons to be learnt. 3 Factors affecting growth and survival of Clostridium botulinum. 4 Industry focus: control of Clostridium botulinum. 5 Industry action and reaction. 6 Test methods. 7 The future. Glossary of terms. References. Index.
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"Clostridium botulinum, the third in Blackwell Sciencea s Practical Food Microbiology series (successor to Listeria and E. coli) is another triumph of concise, interesting and informative information" (International Food Safety News)
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Chris Bell is a Consultant Food Microbiologist. Alec Kyriakides is the Company Microbiologist of Sainsbutya s Supermarkets Ltd.
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Produktdetaljer

ISBN13
9780632055210
Publisert
2000
Utgiver
Vendor
Blackwell Science Ltd
Aldersnivå
05, 06, UU, P, UP
Språk
Product language
Engelsk
Format
Product format
Heftet
Sider
328
Vekt
498 gr
Høyde
234 mm
Bredde
156 mm
Tykkelse
18 mm
Se alle