LEADER 02874oam 2200625I 450 001 9910703128703321 005 20191209011534.0 010 $a1-351-46003-X 010 $a1-351-46004-8 010 $a1-315-13962-6 010 $a0-585-34553-8 035 $a(CKB)111004368687364 035 $a(SSID)ssj0000123874 035 $a(PQKBManifestationID)12018259 035 $a(PQKBTitleCode)TC0000123874 035 $a(PQKBWorkID)10013762 035 $a(PQKB)11121258 035 $a(MiAaPQ)EBC5615517 035 $a(OCoLC)1128095741 035 $a(OCoLC-P)1128095741 035 $a(FlBoTFG)9781315139623 035 $a(OCoLC)873618613 035 $a(EXLCZ)99111004368687364 100 $a20191120h20181993 uy 0 101 0 $aeng 135 $aurcnu|||unuuu 181 $ctxt 182 $cc 183 $acr 200 00$aClostridium botulinum $eecology and control in foods /$fedited by Andreas H.W. Hauschild, Karen L. Dodds, Health and Welfare Canada, Ottawa, Ontario, Canada 210 1$aBoca Raton :$cCRC Press, Taylor & Francis Group,$d[2018] 210 4$dİ1993 215 $a1 online resource (425 pages) 225 1 $aFood science and technology ;$v54 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a0-8247-8748-X 327 $aPART 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 Modeling 330 $aAn in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products. 410 0$aFood science and technology (Academic Press) ;$v54. 606 $aBotulism 606 $aClostridium botulinum 606 $aFood$xMicrobiology 615 0$aBotulism. 615 0$aClostridium botulinum. 615 0$aFood$xMicrobiology. 676 $a664/.07 702 $aHauschild$b Andreas H. W.$f1929- 702 $aDodds$b Karen L.$f1957- 712 02$aUnited States.$bFood Safety and Inspection Service, 801 0$bOCoLC-P 801 1$bOCoLC-P 906 $aBOOK 912 $a9910703128703321 996 $aCLOSTRIDIUM botulinum$9407978 997 $aUNINA