Salmonella: A Practical Approach to the Organism and its Control in Foods / Edition 1

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The Practical Food Microbiology Series has been devised to give practi cal and accurate information about specific organisms of concern to pu blic health. The series is unique in its practical approach, as it dra ws on real life situations to highlight practical means for controllin g the organism in foods. This book details the causes of selected outb reaks and assesses the lessons that can be learned from them. It exami nes the characteristics of Salmonella and identifies factors that make foods susceptible to contamination and growth of these organisms. Spe cific product sectors are used to indicate practical measures that can be applied to control Salmonella in foods and minimize their potentia l to cause harm to the consumer. It also provides guidance in selectin g effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the or ganism is detected during monitoring programmes.

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Product Details

  • ISBN-13: 9780632055197
  • Publisher: Wiley
  • Publication date: 10/26/2001
  • Series: Practical Food Microbiology Series, #1
  • Edition number: 1
  • Pages: 336
  • Product dimensions: 6.20 (w) x 9.25 (h) x 0.70 (d)

Table of Contents


1. Background.

2. Outbreaks: Causes and Lessons to Be Learnt.

3. Factors Affecting Growth and Survival of Salmonella.

4. Industry Focus: Control of Salmonella.

5. Industry Action and Reaction.

6. Test Methods.

7. The Future.

Glossary of Terms.



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