Written by over 15 international experts on this topic, Clostridium botulinum:
- introduces the presently known clostridial species capable of producing botulinum neurotoxins
- explores the epidemiology of foodborne and infant botulism as well as the continuing botulism problem in northern native populations
- discusses the association between botulism outbreaks and the microorganism's occurrence in nature
- contains new data on the control of Clostridium botulinum in meat, dairy, fish, and other food products
- covers the hazards associated with refrigerated processed foods of extended durability and their regulations and guidelines
- treats the destruction of neurotoxins in food and water and the integration of
predictive modeling into HACCP programs...and more
Contents
Ecology
Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin
Clostridium botulinum in the Environment
Clostridium botulinum in Foods
Epidemiology of Human Foodborne Botulism
Worldwide Incidence and Ecology of Infant Botulism
Control of Clostridium Botulinum in Foods
Principles of Control
Control in Meat and Meat Products
Control in Fishery Products
Control in Fruits and Vegetables
Control in Dairy Products
Potential Hazards Associated with REPFEDS
Hazards from Northern Native Foods
Destruction of Botulinum Toxins in Food and Water
Predictive Modeling
Index
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