Clostridium Botulinum

Ecology and Control in Foods
1. Auflage 1992
ISBN: 978-0-8247-8748-6
Verlag: CRC Press

Buch, Englisch, 424 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 764 g

Reihe: Food Science and Technology

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Hauschild

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Biowissenschaften Bakteriologie

Inhaltsverzeichnis

PrefaceContributorsECOLOGYClostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin Charles L. HathewayClostridium botulinum in the Environment Karen L. DoddsClostridium botulinum in Foods Karen L. DoddsEpidemiology of Human Foodborne Botulism Andreas H. W. HauschildWorldwide Incidence and Ecology of Infant Botulism Karen L. DoddsCONTROL OF CWSTRIDIUM BOTULINUM IN FOODSPrinciples of Control Jungho Kim and Peggy M. FoegedingControl in Meat and Meat Products Friedrich-Karl Lucke and Terry A. RobertsControl in Fishery Products Mel W. EklundControl in Fruits and Vegetables S. H. W. NotermansControl in Dairy Products David L. Collins-Thompson and Diane S. WoodPotential Hazards Associated with REPFEDS Barbara M. Lund and S. H. W. NotermansHazards from Northern Native Foods Robert B. WainwrightDestruction of Botulinum Toxins in Food and Water Lynn S. SiegelPredictive Modeling David A. Baker and Constantin GenigeorgisIndex

Über Autor(innen)

Hauschild\,