Campylobacter: A practical approach to the organism and its control in foods
September 2009, Wiley-Blackwell
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Taxonomy of Campylobacter.
Illness caused by Campylobacter.
Sources of Campylobacter.
2 Outbreaks: causes and lessons to be learnt.
Stir-fried meat: Wales.
Drinking water: UK.
Pasteurised milk: Scotland.
Raw-milk cheese: USA.
Bottled water: Greece/USA.
Infected food handler: USA.
Bird-pecked milk: England.
3 Factors affecting growth and survival of Campylobacter.
pH, water activity and other factors.
4 Industry focus: control of Campylobacter.
Ready-to-eat and ready-to-wash fruit and salad vegetables.
Unpasteurised milk cheese.
Raw fermented and air-dried meat.
Generic control of Campylobacter.
5 Industry action and reaction.
Legislation and standards.
Monitoring for Campylobacter.
6 Test methods.
7 The future.
Glossary of terms.
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