Microorganisms in Foods 5

This is the fifth volume in a series written by the International Commission for the Microbiological Specifications of Foods. The book contains chapters on each of the major organisms responsible for causing microbial food poisoning. Each of these chapters appears in a standardised format, giving an overview of key properties of each organism, followed by a series of tables giving details of the response of the organism (for example growth or death) under a range of variable conditions (temperature, pH, water activity, irradiation, etc). The data in each chapter have been carefully gathered from published reference sources which were assessed for reliability by world experts. Until the publication of this volume, much of this information has only been available piecemeal, but now, using this book, it is possible to assess the likelihood of survival and growth of a particular pathogen, for example, across the whole range of conditions relevant to food processing distribution and use. The intention of this book is to provide an organized microbiological database particularly relevant to implementing HACCP.This book therefore represents a unique compilation of high quality data on the behaviour of food poisoning organisms. It will be of interest to all those concerned with food safety issues and should serve as a working text for food microbiologists worldwide. This book should be of interest to food scientists; food microbiologists; microbiologists; Public Health Laboratory Service personnel; and others working in regulatory organizations.