Campylobacter : A Practical Approach to the Organism and Its Control in Foods / Edition 1

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“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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Editorial Reviews

From the Publisher
"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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Product Details

  • ISBN-13: 9781405156288
  • Publisher: Wiley
  • Publication date: 10/5/2009
  • Series: Practical Food Microbiology Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 384
  • Product dimensions: 6.10 (w) x 9.20 (h) x 0.80 (d)

Meet the Author

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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Table of Contents

Foreword vii

1 Background 1

Introduction 1

Taxonomy of Campylobacter 2

Illness caused by Campylobacter 6

Sources of Campylobacter 16

2 Outbreaks: causes and lessons to be learnt 53

Introduction 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

Introduction 86

Temperature 88

pH, water activity and other factors 99

4 Industry focus: control of Campylobacter 107

Introduction 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

Introduction 274

Legislation and standards 275

Guidelines 278

Specifications 281

Monitoring for Campylobacter 283

6 Test methods 289

Conventional methods 289

Alternative methods 299

General 307

7 The future 309

Glossary of terms 314

References 319

Index 353

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