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Clostridium Botulinum Chris Bell (Consultant Food Microbiologist, UK)

Clostridium Botulinum By Chris Bell (Consultant Food Microbiologist, UK)

Summary

Clostridium botulinum produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore--forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C.

Clostridium Botulinum Summary

Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods by Chris Bell (Consultant Food Microbiologist, UK)

The Practical Food Microbiology Series 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.

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.

Clostridium Botulinum 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)

About Chris Bell (Consultant Food Microbiologist, UK)

Chris Bell is a Consultant Food Microbiologist.

Alec Kyriakides is the Company Microbiologist of Sainsbuty's Supermarkets Ltd.

Table of Contents

Foreword.

1 Background.

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.

References.

Index.

Additional information

GOR013959996
9780632055210
0632055219
Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods by Chris Bell (Consultant Food Microbiologist, UK)
Used - Like New
Paperback
John Wiley and Sons Ltd
2000-04-12
328
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
The book has been read, but looks new. The book cover has no visible wear, and the dust jacket is included if applicable. No missing or damaged pages, no tears, possible very minimal creasing, no underlining or highlighting of text, and no writing in the margins

Customer Reviews - Clostridium Botulinum