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Microorganisms in Foods : Microorganisms in Foods 5 Characteristics of Microbial Pathogens v. 5 - International Commission on Microbiological Specifications for Foods (ICMSF)

Microorganisms in Foods

Microorganisms in Foods 5 Characteristics of Microbial Pathogens v. 5

Hardcover

Published: 30th June 1996
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This is the fifth volume in a series written by the International Commission for the Microbiological Specifications of Foods. The book contains chapters on each of the major organisms responsible for causing microbial food poisoning. Each of these chapters appears in a standardised format, giving an overview of key properties of each organism, followed by a series of tables giving details of the response of the organism (for example growth or death) under a range of variable conditions (temperature, pH, water activity, irradiation, etc). The data in each chapter have been carefully gathered from published reference sources which were assessed for reliability by world experts. Until the publication of this volume, much of this information has only been available piecemeal, but now, using this book, it is possible to assess the likelihood of survival and growth of a particular pathogen, for example, across the whole range of conditions relevant to food processing distribution and use. The intention of this book is to provide an organized microbiological database particularly relevant to implementing HACCP. This book therefore represents a unique compilation of high quality data on the behaviour of food poisoning organisms. It will be of interest to all those concerned with food safety issues and should serve as a working text for food microbiologists worldwide. This book should be of interest to food scientists; food microbiologists; microbiologists; Public Health Laboratory Service personnel; and others working in regulatory organizations.

Introductionp. 1
Aeromonasp. 5
Bacillus cereusp. 20
Brucellap. 36
Campylobacterp. 45
Clostridium botulinump. 66
Clostridium perfringensp. 112
Intestinally pathogenic Escherichia colip. 126
Listeria monocytogenesp. 141
Parasites: Anisakidaep. 183
Parasites: Taenia spp. (T. saginata and T. solium)p. 193
Parasites: Trichinella spiralisp. 198
Plesiomonasp. 208
Pseudomonas cocovenenansp. 214
Salmonellaep. 217
Seafood toxins of microbiological originp. 265
Shigellap. 280
Staphylococcus aureusp. 299
Streptococcusp. 334
Toxigenic fungi: Aspergillusp. 347
Toxigenic fungi: Fusariump. 382
Toxigenic fungi: Penicilliump. 397
Vibrio choleraep. 414
Vibrio parahaemolyticusp. 426
Vibrio vulnificusp. 436
Virusesp. 440
Yersinia enterocoliticap. 458
Additional readingp. 479
Modelling microbial responses in foodsp. 493
Appendix I Objectives and accomplishments of the ICMSFp. 501
Appendix II ICMSF participantsp. 505
Appendix III Contributors to the ICMSF sustaining fundp. 509
Appendix IV Publications of the ICMSFp. 511
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780412473500
ISBN-10: 041247350X
Series: Food Safety S
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 514
Published: 30th June 1996
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.4 x 15.6  x 2.54
Weight (kg): 0.94