A Practical Approach to the Organism and its Control in Foods by Chris Bell
This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli.
Campylobacter: A Practical Approach to the Organism and its Control in Foods offers a practical treatment of Campylobacter spp., drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods. It includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learned from these.
Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health.
Contents
1 Background
2 Outbreaks: causes and lessons to be learnt
3 Factors affecting growth and survival of Campylobacter
4 Industry focus: control of Campylobacter
5 Industry action and reaction
6 Test methods
7 The future
Index
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