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

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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.

"...this third title in the series has a unique approach on real-life situations to highlight practical means of controlling the organism in foods & is designed by those in manufacturing, safety & quanlity control."

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Editorial Reviews

From the Publisher
"Clostridium botulinum, the third in Blackwell Science's Practical Food Microbiology series (successor to Listeria and E. coli) is another triumph of concise, interesting and informative information" (International Food Safety News)
Written for food industry professionals, this guide synthesizes current knowledge about outbreaks in botulism in order to impart an understanding of safe handling, processing, and preparation of foods. The characteristics of (proteolytic and non- proteolytic types) are examined and factors which make food susceptible to contamination and growth of these organisms are identified. Specific product sectors are used to indicate practical measures to be used to control the organism and its potential to cause harm. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780632055210
  • Publisher: Wiley
  • Publication date: 1/1/2000
  • Series: Practical Food Microbiology Series
  • Edition number: 1
  • Pages: 328
  • Product dimensions: 6.15 (w) x 9.25 (h) x 0.71 (d)

Meet the Author

Chris Bell is a Consultant Food Microbiologist.

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

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Table of Contents


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.



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