Clostridium botulinum: a practical approach to the organism and its control in foods
Series: Practical Food Microbiology SeriesPublication details: Oxford : Blackwell Science, 2000ISBN: 0632055219Subject(s): Food safety | Biological sciences, microbiology, ecology, natural history | Food safety | Clostridium botulinum | Botulism | Food microbiologyDDC classification: 616.9315 LOC classification: QR115Summary: The "Practical Food Microbiology Series" gives practical information about specific organisms of concern to public health. Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. This work considers this hazardItem type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | QR115 BEL (Browse shelf(Opens below)) | 1 | Available | 154603 |
Table of contents: Background; Outbreaks: causes and lessons to be learnt; Factors affecting growth and survival of Clostridium botulinum; Industry focus: control of Clostridium botulinum; Industry action and reaction; Test methods; The future
The "Practical Food Microbiology Series" gives practical information about specific organisms of concern to public health. Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. This work considers this hazard
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