Foodborne pathogens : an illustrated text
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Bibliographic Information
Foodborne pathogens : an illustrated text
Wolfe Pub., 1991
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Includes bibliographical references (p. 485-549) and index
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Description and Table of Contents
Description
The diseases and consequences of foodborne pathogenic micro-organisms are of major global importance and concern, with a conservatively estimated 80 million cases of "food poisoning" occurring annually in the western world. This book provides a comprehensive guide to the organisms responsible for foodborne disease, as well as giving clear, practical guidance to all those involved in its prevention, managment and control. Combining an authoritative text with over 300 illustrations, mainly in four-colour, Dr Varnam's book provides the sound scientific framework necessary for the study and understanding of foodborne disease. It is now reissued in softcover.
Table of Contents
Preface Acknowledgements 1. Food Poisoning: Medical And Microbiological Overview. 2. Food Poisoning: Economic, Social And Personal Aspects. 3. Foodborne Pathogenic Micro-Organisms: A Perspective. 4. Salmonella5. Shigella6. Escherichia Coli7. Yersinia8. Vibrio9. Aeromonas10. Plesiomonas Shigelloides11. Campylobacter12. Staphylococcus Aureus13. Bacillus14. Clostridium Botulinum15. Clostrdium Perfingens16. Listeria Monocytogenes17. Other Bacterial Agents Of Foodborne Disease18. Foodborne Viral Infection19. Protozoa20. Control Of Pathogenic Mocro-Organism In Food: Management Aspects21. Control Of Pahtogenic Mocro-Orgnaisms In Meat. 22. Control Of Pathogenic Micro-Organisms In Milk. 23. Control Of Organisms In Eggs. 24. Control Of Pathogenic Micro-Organisms In Fish And Shellfish. 25. Control Of Pathogenic Micro-Organisms In Miscellaneous Foods And Processes. References Further Reading Index
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