Salmonella details the causes of selected outbreaks and assesses the lessons that can be learned from them.

Features:

• Deals with factory practicalities
• Affordable, bridges the gap between academic reference and student texts
• Discusses single organisms with a practical focus

It examines the characteristics of Salmonella and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella in foods and minimize their potential to cause harm to the consumer.

This book also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.

Contents

1. Background
   • Introduction
   • Taxonomy of Salmonella
   • Illness Caused by Salmonella
   • Sources of Salmonella

2. Outbreaks: Causes and Lessons to be Learnt
   • Introduction
   • Sprouted Salad Vegetables: England, Sweden, USA and Canada
   • Salami: England
   • Orange Juice: USA
   • Chocolate Confectionery: USA & Canada
   • Infant Dried Milk: England
   • Pasteurised Milk Cheese: England
   • Catering and the Home

3. Factors Affecting the Growth and Survival of Salmonella
   • General
   • Temperature
   • pH, Water Activity and Other Factors

4. Industry Focus: Control of Salmonella
   • Introduction
   • Salami and Raw, Dry-Cured Meat Products
   • Cooked, Perishable Meat Products
   • Chocolate
   • Fresh Fruit Juice
   • Infant Dried Foods
   • Chicken and Eggs
   • Generic Control of Salmonella

5. Industry Action and Reaction
   • Introduction
   • Legislation and Standards
   • Guidelines
   • Specifications
   • Monitoring for Salmonella

6. Test Methods
   • Conventional Methods
   • Alternative Methods

7. The Future

Glossary of Terms
Index

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