Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods
June 2000, Wiley-Blackwell
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.
2 Outbreaks: causes and lessons to be learnt.
3 Factors affecting growth and survival of Clostridium botulinum.
4 Industry focus: control of Clostridium botulinum.
5 Industry action and reaction.
6 Test methods.
7 The future.
Glossary of terms.
Alec Kyriakides is the Company Microbiologist of Sainsbuty's Supermarkets Ltd.
* Unique in its approach, the series draws on real life situations to highlight practical means of controlling the organism in foods
* Designed for use by those in manufacturing, safety and quality control as well as Environmental Health Officers and food research institutions
Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods (US $101.99)
-and- Salmonella: A Practical Approach to the Organism and its Control in Foods (US $160.95)
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