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Clostridium Botulinum: Ecology and Control in Foods de Hauschild

Clostridium Botulinum: Ecology and Control in Foods: Food Science and Technology

Autor Hauschild
en Limba Engleză Paperback – 17 oct 2019
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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Specificații

ISBN-13: 9780367402624
ISBN-10: 0367402629
Pagini: 424
Dimensiuni: 152 x 229 mm
Greutate: 0.71 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Seria Food Science and Technology

Public țintă

Professional Reference

Cuprins

PART I: ECOLOGY. 1. Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin. 2. Clostridium botulinum in the Environment. 3. Clostridium botulinum in Foods. 4. Epidemiology of Human Foodborne Botulism. 5. Worldwide Incidence and Ecology of Infant Botulism. PART II: CONTROL OF CLOSTRIDIUM BOTULINUM IN FOODS. 6. Principles of Control. 7. Control in Meat and Meat Products. 8. Control in Fishery Products. 9. Control in Fruits and Vegetables. 10. Control in Dairy Products. 11. Potential Hazards Associated with REPFEDS. 12. Hazards from Northern Native Foods. 13 Destruction of Botulinum Toxins in Food and Water. 14. Predictive Modeling

Descriere

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.