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

Clostridium Botulinum

A Practical Approach to the Organism and its Control in Foods

By: Chris Bell, Alec Kyriakides

Paperback | 17 May 2000 | Edition Number 1

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326 Pages

Dimensions(cm)
23.5 x 15.62 x 1.8

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The <i>Practical Food Microbiology Series</i> 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.<br><p><i>Clostridium botulinum</i> 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.<br><p>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.

Industry Reviews

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

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You Can Find This Book In

Non-Fiction Science Science in General Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Medicine Clinical & Internal Medicine Diseases & Disorders Infectious & Contagious Diseases Biology, Life Sciences

Microbiology excluding Medical Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Chemistry

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