Characteristics of Microbial Pathogens edited by T. A. Roberts et al International Commission on Microbiological Specifications for Foods (ICMSF)
The control of food safety in modern food processing relies upon HACCP
and other systems that identify hazards and define processes to control them.
These demand a thorough understanding of the properties of microbial pathogens
under all the conditions that could be found in foods and the food processing
environment.
Detailed information about each of the main organisms responsible for causing
microbial food poisoning is presented here in an accessible and systematic way.
An overview of key properties for each organism is followed by a series of tables
detailing the response of the organism under a range of variable conditions.
Prepared by the International Commission on Microbiological Specifications for Foods,
this compilation of high quality, reliable data on the behavior of food poisoning
organisms is an essential source of information for food technologists, product
developers, food microbiologists, and regulators.
Contents
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