Campylobacter - A Practical Approach to the Organism and Its Control in Foods

Informationen zum Autor Chris Bell is a Consultant Microbiologist based in the UK Alec Kyriakides is Head of Product Safety at Sainsbury's Supermarkets Ltd! London! UK Klappentext Campylobacter is the most common cause of bacterial food poisoning with over 400 million cases worldwide reported each year. Zusammenfassung Campylobacter is the most common cause of bacterial food poisoning with over 400 million cases worldwide reported each year. Inhaltsverzeichnis Foreword. 1 Background. Introduction. Taxonomy of Campylobacter . Illness caused by Campylobacter . Sources of Campylobacter . 2 Outbreaks: causes and lessons to be learnt. Introduction. Stir-fried meat: Wales. Drinking water: UK. Pasteurised milk: Scotland. Raw-milk cheese: USA. Bottled water: Greece/USA. Infected food handler: USA. Cross-contamination: USA. Bird-pecked milk: England. 3 Factors affecting growth and survival of Campylobacter . Introduction. Temperature. pH! water activity and other factors. 4 Industry focus: control of Campylobacter . Introduction. Raw chicken. Cooked meat. Ready-to-eat and ready-to-wash fruit and salad vegetables. Pasteurised milk. Unpasteurised milk cheese. Raw fermented and air-dried meat. Generic control of Campylobacter . 5 Industry action and reaction. Introduction. Legislation and standards. Guidelines. Specifications. Monitoring for Campylobacter . 6 Test methods. Conventional methods. Alternative methods. General. 7 The future. Glossary of terms. References. Index.

Product details

• Authors: Chris Bell, Chris Kyriakides Bell, Chris/ Kyriakides Bell, Alec Kyriakides
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Paperback / Softback
• Released: 11.09.2009
• EAN: 9781405156288
• ISBN: 978-1-4051-5628-8
• No. of pages: 384
• Series: Practical Food Microbiology; Practical Food Microbiology
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Chemistry