Foodborne pathogens hazards, risk analysis, and control
Title:
Foodborne pathogens hazards, risk analysis, and control
Author:
Blackburn, Clive de W.
ISBN:
9780849312137
9781855734548
9781591243458
9781855736405
Publication Information:
Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead, 2002.
Physical Description:
1 online resource (xvii, 521 pages) : illustrations.
Series:
Woodhead Publishing in food science and technology
Woodhead Publishing in food science and technology.
Contents:
Preliminaries; Contents; 1 Introduction; 2 Detecting pathogens in food; 3 Modelling the growth survival and death of bacterial pathogens in food; 4 Risk assessment and pathogen management; 5 HACCP in farm production; 6 Hygienic plant design and sanitation; 7 Safe process design and operation; 8 The effective implementation of HACCP systems in food processing; 9 Good practices for food handlers and consumers; 10 Pathogenic Escherichia coli; 11 Salmonella; 12 Listeria monocytogenes; 13 Campylobacter and Arcobacter.
Abstract:
As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne pathogens provides an authoritative and practical guide to effective control measures and how they can be applied in practice to individual pathogens.
Genre:
Electronic Access:
Knovel http://app.knovel.com/web/toc.v/cid:kpFPHRAC02