Campylobacter : A Practical Approach to the Organism and Its Control in Foods / Edition 1by Chris Bell, Alec Kyriakides
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… See more details below
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.
About the authors
Chris Bell is a Consultant Food Microbiologist.
Alec Kyriakides is Head of Product Quality, Safety & Supplier Performance, Sainsbury's Supermarkets Ltd.
Also available from the same authors
Listeria second edition
Table of Contents
1 Background 1
Taxonomy of Campylobacter 2
Illness caused by Campylobacter 6
Sources of Campylobacter 16
2 Outbreaks: causes and lessons to be learnt 53
Stir-fried meat: Wales 55
Drinking water: UK 59
Pasteurised milk: Scotland 63
Raw-milk cheese: USA 67
Bottled water: Greece/USA 72
Infected food handler: USA 76
Cross-contamination: USA 79
Bird-pecked milk: England 83
3 Factors affecting growth and survival of Campylobacter 86
pH, water activity and other factors 99
4 Industry focus: control of Campylobacter 107
Raw chicken 116
Cooked meat 155
Ready-to-eat and ready-to-wash fruit and salad vegetables 178
Pasteurised milk 213
Unpasteurised milk cheese 234
Raw fermented and air-dried meat 250
Generic control of Campylobacter 261
5 Industry action and reaction 274
Legislation and standards 275
Monitoring for Campylobacter 283
6 Test methods 289
Conventional methods 289
Alternative methods 299
7 The future 309
Glossary of terms 314
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