Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Couverture souple

Bell, Chris

Couverture souple

ISBN 10 : 0632055219 ISBN 13 : 9780632055210

Editeur : Wiley-VCH, 2000

Synopsis

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.

A propos du livre

À propos de l?auteur

Chris Bell is a Consultant Food Microbiologist.

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

Détails de l'édition

• Éditeur: Wiley-VCH
• Date d'édition: 2000
• Langue: anglais
• ISBN 10: 0632055219
• ISBN 13: 9780632055210
• Reliure: Broché
• Nombre de pages: 326
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible