Clostridium Botulinum - A Practical Approach to the Organism and its Control in Foods (Paperback)

The "Practical Food Microbiology Series" gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas.

"Clostridium botulinum" produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods.

Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.

General

Imprint:	Blackwell Science
Country of origin:	United Kingdom
Release date:	April 2000
First published:	June 2000
Authors:	Bell
Dimensions:	234 x 156 x 18mm (L x W x T)
Format:	Paperback
Pages:	328
ISBN-13:	978-0-632-05521-0
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-632-05521-9
Barcode:	9780632055210

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