Clostridium Botulinum

Ecology and Control in Foods

Häftad, Engelska, 2019

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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.

Produktinformation

Utgivningsdatum2019-10-17
Mått152 x 229 x 23 mm
Vikt453 g
FormatHäftad
SpråkEngelska
SerieFood Science and Technology
Antal sidor424
FörlagTaylor & Francis Ltd
ISBN9780367402624

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Tillverkningsteknik inom Naturvetenskap och teknik

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