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

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Chris Bell (Consultant Food Microbiologist, UK) Alec Kyriakides (Company Microbiologist, Sainsbury's Supermarkets, Ltd, London, UK)

Clostridium Botulinum

Name: Clostridium Botulinum
Price: 171.59 AUD
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ISBN: 9780632055210

A Practical Approach to the Organism and its Control in Foods

Chris Bell (Consultant Food Microbiologist, UK), Alec Kyriakides (Company Microbiologist, Sainsbury's Supermarkets, Ltd, London, UK)

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English

Wiley-Blackwell
12 April 2000

Food manufacturing & related industries; Microbiology (non-medical); Food & beverage technology

Series: Practical Food Microbiology

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.

By: Chris Bell (Consultant Food Microbiologist UK), Alec Kyriakides (Company Microbiologist, Sainsbury's Supermarkets, Ltd, London, UK)
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Dimensions: Height: 235mm, Width: 156mm, Spine: 18mm
Weight: 617g
ISBN: 9780632055210
ISBN 10: 0632055219
Series: Practical Food Microbiology
Pages: 326
Publication Date: 12 April 2000
Audience: College/higher education , Professional and scholarly , Postgraduate, Research & Scholarly , A / AS level , Undergraduate
Format: Paperback
Publisher's Status: Active

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.

Chris Bell is a Consultant Food Microbiologist. Alec Kyriakides is the Company Microbiologist of Sainsbuty's Supermarkets Ltd.

Reviews for Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods

Clostridium botulinum, the third in Blackwell Sciencea s Practical Food Microbiology series (successor to Listeria and E. coli) is another triumph of concise, interesting and informative information (International Food Safety News)