02874oam 2200625I 450 991070312870332120191209011534.01-351-46003-X1-351-46004-81-315-13962-60-585-34553-8(CKB)111004368687364(SSID)ssj0000123874(PQKBManifestationID)12018259(PQKBTitleCode)TC0000123874(PQKBWorkID)10013762(PQKB)11121258(MiAaPQ)EBC5615517(OCoLC)1128095741(OCoLC-P)1128095741(FlBoTFG)9781315139623(OCoLC)873618613(EXLCZ)9911100436868736420191120h20181993 uy 0engurcnu|||unuuutxtccrClostridium botulinum ecology and control in foods /edited by Andreas H.W. Hauschild, Karen L. Dodds, Health and Welfare Canada, Ottawa, Ontario, CanadaBoca Raton :CRC Press, Taylor & Francis Group,[2018]©19931 online resource (425 pages)Food science and technology ;54Bibliographic Level Mode of Issuance: Monograph0-8247-8748-X PART I: ECOLOGY. 1. Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin. 2. Clostridium botulinum in the Environment. 3. Clostridium botulinum in Foods. 4. Epidemiology of Human Foodborne Botulism. 5. Worldwide Incidence and Ecology of Infant Botulism. PART II: CONTROL OF CLOSTRIDIUM BOTULINUM IN FOODS. 6. Principles of Control. 7. Control in Meat and Meat Products. 8. Control in Fishery Products. 9. Control in Fruits and Vegetables. 10. Control in Dairy Products. 11. Potential Hazards Associated with REPFEDS. 12. Hazards from Northern Native Foods. 13 Destruction of Botulinum Toxins in Food and Water. 14. Predictive ModelingAn in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.Food science and technology (Academic Press) ;54.BotulismClostridium botulinumFoodMicrobiologyBotulism.Clostridium botulinum.FoodMicrobiology.664/.07Hauschild Andreas H. W.1929-Dodds Karen L.1957-United States.Food Safety and Inspection Service,OCoLC-POCoLC-PBOOK9910703128703321CLOSTRIDIUM botulinum407978UNINA