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

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

by Chris Bell, Alec Kyriakides
     
 

ISBN-10: 0632055219

ISBN-13: 9780632055210

Pub. Date: 01/01/2000

Publisher: Wiley

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

Overview

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.

Product Details

ISBN-13:
9780632055210
Publisher:
Wiley
Publication date:
01/01/2000
Series:
Practical Food Microbiology Series
Pages:
328
Product dimensions:
6.15(w) x 9.25(h) x 0.71(d)

Table of Contents

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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