Microorganisms in Foods 5

Characteristics of Microbial Pathogens

International Commission on Microbiological Specifications for Foods (ICMSF) (Autor)

Buch | Hardcover

514 Seiten

1996 | 1996 ed.
Chapman and Hall (Verlag)
978-0-412-47350-0 (ISBN)

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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).

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

Erscheint lt. Verlag	30.6.1996
Zusatzinfo	VI, 514 p.
Verlagsort	London
Sprache	englisch
Maße	156 x 234 mm
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Naturwissenschaften ► Chemie ► Organische Chemie
	Technik ► Lebensmitteltechnologie
ISBN-10	0-412-47350-X / 041247350X
ISBN-13	978-0-412-47350-0 / 9780412473500
Zustand	Neuware