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Clostridium Botulinum : Ecology and Control in Foods - Andreas H. W. Hauschild

Clostridium Botulinum

Ecology and Control in Foods

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An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.

Preface
Contributors
Ecology
Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxinp. 3
Clostridium botulinum in the Environmentp. 21
Clostridium botulinum in Foodsp. 53
Epidemiology of Human Foodborne Botulismp. 69
Worldwide Incidence and Ecology of Infant Botulismp. 105
Control of Clostridium Botulinum in Foods
Principles of Controlp. 121
Control in Meat and Meat Productsp. 177
Control in Fishery Productsp. 209
Control in Fruits and Vegetablesp. 233
Control in Dairy Productsp. 261
Potential Hazards Associated with REPFEDSp. 279
Hazards from Northern Native Foodsp. 305
Destruction of Botulinum Toxins in Food and Waterp. 323
Predictive Modelingp. 343
Indexp. 407
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780824787486
ISBN-10: 082478748X
Series: Food Science and Technology
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 424
Published: 12th November 1992
Country of Publication: US
Dimensions (cm): 22.9 x 15.2  x 1.91
Weight (kg): 0.66
Edition Number: 1