Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods
June 2000, Wiley-Blackwell
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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.
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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods (US $98.99)
-and- Salmonella: A Practical Approach to the Organism and its Control in Foods (US $155.95)
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