Clostridium Botulinum

1. Auflage 2000
ISBN: 978-0-632-05521-0
Verlag: Wiley

Buch, Englisch, 326 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 497 g

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.

Autoren/Hrsg.

Bell, Chris

Kyriakides, Alec

Inhaltsverzeichnis

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.

Über Autor(innen)

Chris Bell is a Consultant Food Microbiologist.

Alec Kyriakides is the Company Microbiologist of Sainsbuty's Supermarkets Ltd.