Hauschild

Clostridium Botulinum

Ecology and Control in Foods

• Gebundenes Buch

Produktbeschreibung

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 426
• Erscheinungstermin: 12. November 1992
• Englisch
• Abmessung: 235mm x 157mm x 27mm
• Gewicht: 764g
• ISBN-13: 9780824787486
• ISBN-10: 082478748X
• Artikelnr.: 21879935

Autorenporträt

Hauschild\,

Inhaltsangabe

PrefaceContributorsECOLOGYClostridium botulinum and Other Clostridia that
Produce Botulinum Neurotoxin Charles L. HathewayClostridium botulinum in
the Environment Karen L. DoddsClostridium botulinum in Foods Karen L. Dodds
Epidemiology of Human Foodborne Botulism Andreas H. W. HauschildWorldwide
Incidence and Ecology of Infant Botulism Karen L. DoddsCONTROL OF
CWSTRIDIUM BOTULINUM IN FOODSPrinciples of Control Jungho Kim and Peggy M.
FoegedingControl in Meat and Meat Products Friedrich-Karl Lucke and Terry
A. RobertsControl in Fishery Products Mel W. EklundControl in Fruits and
Vegetables S. H. W. NotermansControl in Dairy Products David L.
Collins-Thompson and Diane S. WoodPotential Hazards Associated with REPFEDS
Barbara M. Lund and S. H. W. NotermansHazards from Northern Native Foods
Robert B. WainwrightDestruction of Botulinum Toxins in Food and Water Lynn
S. SiegelPredictive Modeling David A. Baker and Constantin Genigeorgis
Index