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Food Microbology Handbook from C.H.I.P.S.

Foodborne Pathogens
Hazards, Risk Analysis
and Control
edited by Clive Blackburn

Features:

  • Relates current research to practical strategies for risk analysis and control
  • Examines specific microbilogical hazards
  • Describes symptons of foodborne diseases in humans
  • Provides a guide to controlling pathogens throughout the supply chain

Foodborne Pathogens is a practical guide to identifying, understanding and controlling foodborne pathogens.

This book relates current research to practical strategies for risk analysis and control and is designed for both microbiologists and non-specialists, particularly those concerned directly with food processing operations.

Contents

Part I: Microbiological Hazards in Foods

  • Trends in Foodborne Disease
  • Salmonella and Campylobacter
  • Listeria and Pathogenic E. coli
  • Enterotoxin-Producing Staphylococci, Shigella, Vibrio and Others
  • Spore-forming Bacteria
  • Non-Bacterial and Emerging Food-Borne Pathogens

Part II: Risk Assessment and Management

  • Risk Assessment and Pathogen Management
  • Modelling the Growth, Survival, and Death of Bacterial Pathogens in Foods
  • Setting Microbiological Criteria for Food
  • Use of Microbiological Methods to Assess and Monitor Risk

Part III: Controlling Pathogens Across the Supply Chain

  • Good Agricultural Practice
  • Control of Microbiological Hazards During Secondary Processing
  • The Effective Implementation of HACCP
  • Good Practice for Food Handlers and Consumers

Index

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Foodborne Pathogens
Hazards, Risk Analysis and Control
edited by Clive Blackburn and Peter McClure

521 pages $308.95 + shipping
Texas residents please add 6.75 % sales tax

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