Clostridium botulinum : a spore forming organism and a challenge to food safety
著者
書誌事項
Clostridium botulinum : a spore forming organism and a challenge to food safety
（Advances in food safety and food microbiology）
Nova Science Publishers, c2012
- : hardcover
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This book presents a wide overview of the Clostridium botulinum organism alongside the description of food borne botulism and the review of methods used to detect Clostridium botulinum in food. Clostridium botulinum produces extremely potent neurotoxins involved in severe paralytic illness called botulism. Starting from the history of Clostridium botulinum discovery, international experts on the topic explain the key steps involved in its neurotoxicity. Among the many topics presented is a study on the Botulism hazards from native foods prepared by inhabitants of Arctic regions. Other chapters explore experimental techniques and methods used to detect Botulinum in food, including principles of control of Clostridium botulinum, guidelines and codes of practice. New data or methods used to control Clostridium botulinum presence in meat, fish, in vegetable or in processed food are discussed.
目次
- Clostridium botulinum: history, strains & neurotoxin diversity
- The molecular & structural biology of Clostridium botulinum neurotoxins reveals insights into the sophisticated mechanism of neurotoxicity
- History of botulism, botulism around the world in the 20th century
- Infant botulism
- Passage of Botulinum toxins through the intestinal barrier.
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