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Microorganisms in Foods 5: Characteristics of Microbial Pathogens

Autor International Commission on Microbiological Specifications for Foods (ICMSF)
en Limba Engleză Hardback – 30 iun 1996
The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).
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Specificații

ISBN-13: 9780412473500
ISBN-10: 041247350X
Pagini: 514
Ilustrații: VI, 514 p.
Dimensiuni: 156 x 234 x 33 mm
Greutate: 2 kg
Ediția:1996
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States

Public țintă

Research

Cuprins

Introduction. Aeromonas Spp. Bacillus Cirrus. Brucella. Campylobacter, Clostrdium Botulinum. Clostridium Perfringens. Intestinally Pathogenic Escherichia Coli. Up Listeria Monocytogenes. Parasites: Aniszkidae. Parasites:Taenia. Parasites: Trichinella Spiralis. Plesiomonas. Pseudomonas Cocovenenans. Salmonellae. Seafood Toxins of Microbiological Origins. Shigella. Staphylococcus Aureus. Streptococcus. Toxigenic Fungi: Aspegillus. Toxigenic Fungi: Fusarium. Toxigenic Fungi: Penicillium. Vibrio Cholerae. Vibrio Parahaemolyticus. Vibrio Vulnificus. Viruses. Yersinia Enterocolitica. Index