Microorganisms in Foods 5 - Characteristics of Microbial Pathogens (Hardcover, 1996 ed.)

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. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

General

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	June 1996
First published:	1996
Authors:	International Commission on Microbiological Specifications for Foods (ICMSF)
Dimensions:	234 x 156 x 35mm (L x W x T)
Format:	Hardcover
Pages:	514
Edition:	1996 ed.
ISBN-13:	978-0-412-47350-0
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-412-47350-X
Barcode:	9780412473500

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