Campylobacter A Practical Approach to the Organism and Its Control in Foods

Name: Campylobacter A Practical Approach to the Organism and Its Control in Foods
Availability: OutOfStock
ISBN: 9781405156288

ISBN-10: 1405156287

ISBN-13: 9781405156288

Edition: 2009

Authors: Chris Bell, Alec Kyriakides

List price: $142.50

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This series gives practical and accurate information about specific microorganisms of concern to public health. It draws on real life situations to highlight practical means for controlling pathogenic microorganisms in foods.

Book details

List price: $142.50
Copyright year: 2009
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/28/2009
Binding: Paperback
Pages: 384
Size: 6.25" wide x 9.00" long x 0.75" tall
Weight: 1.584
Language: English



Foreword



Background


Introduction


Taxonomy of Campylobacter


Illness caused by Campylobacter


Sources of Campylobacter



Outbreaks: causes and lessons to be learnt


Introduction


Stir-fried meat: Wales


Drinking water: UK


Pasteurised milk: Scotland


Raw-milk cheese: USA


Bottled water: Greece/USA


Infected food handler: USA


Cross-contamination: USA


Bird-pecked milk: England



Factors affecting growth and survival of Campylobacter


Introduction


Temperature


pH, water activity and other factors



Industry focus: control of Campylobacter


Introduction


Raw chicken


Cooked meat


Ready-to-eat and ready-to-wash fruit and salad vegetables


Pasteurised milk


Unpasteurised milk cheese


Raw fermented and air-dried meat


Generic control of Campylobacter



Industry action and reaction


Introduction


Legislation and standards


Guidelines


Specifications


Monitoring for Campylobacter



Test methods


Conventional methods


Alternative methods


General



The future


Glossary of terms


References


Index