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[null,"1.","Record Nr.",null,"UNINA9911004845503321"]
[null,null,"Autore",null,"Blackburn Clive de W"]
[null,null,"Titolo",null,"Foodborne pathogens : Hazards, risk analysis and control"]
[null,null,"Pubbl/distr/stampa",null,"Woodhead Publishing Limited, 2002"]
[null,null,"ISBN",null,"1-59124-345-9"]
[{"$nulls":4},"1-85573-640-3"]
[null,null,"Descrizione fisica",null,"1 online resource (540 p.)"]
[null,null,"Collana",null,"Woodhead Publishing in food science and technology Foodborne pathogens"]
[null,null,"Disciplina",null,"615.954"]
[null,null,"Soggetti",null,"Foodborne diseases"]
[{"$nulls":4},"Foodborne diseases - Microbiology"]
[{"$nulls":4},"Food"]
[{"$nulls":4},"Food Technology"]
[{"$nulls":4},"Invertebrates"]
[{"$nulls":4},"Risk Assessment"]
[{"$nulls":4},"Environmental Microbiology"]
[{"$nulls":4},"Poisoning"]
[{"$nulls":4},"Food Safety"]
[{"$nulls":4},"Epidemiologic Measurements"]
[{"$nulls":4},"Environmental Pollution"]
[{"$nulls":4},"Risk Management"]
[{"$nulls":4},"Public Health"]
[{"$nulls":4},"Microbiology"]
[{"$nulls":4},"Food Industry"]
[{"$nulls":4},"Animals"]
[{"$nulls":4},"Environment and Public Health"]
[{"$nulls":4},"Eukaryota"]
[{"$nulls":4},"Epidemiologic Methods"]
[{"$nulls":4},"Technology, Industry, and Agriculture"]
[{"$nulls":4},"Investigative Techniques"]
[{"$nulls":4},"Food Microbiology"]
[{"$nulls":4},"Food Contamination"]
[{"$nulls":4},"Foodborne Diseases"]
[{"$nulls":4},"Bacteria"]
[{"$nulls":4},"Parasites"]
[{"$nulls":4},"Health & Biological Sciences"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,"Nota di contenuto",null,"\"\"Preliminaries\"\"; \"\"Contents\"\"; \"\"1 Introduction\"\"; \"\"2 Detecting pathogens in food\"\"; \"\"3 Modelling the growth survival and death of bacterial pathogens in food\"\"; \"\"4 Risk assessment and pathogen management\"\"; \"\"5 HACCP in farm production\"\"; \"\"6 Hygienic plant design and sanitation\"\"; \"\"7 Safe process design and operation\"\"; \"\"8 The effective implementation of HACCP systems in food processing\"\"; \"\"9 Good practices for food handlers and consumers\"\"; \"\"10 Pathogenic Escherichia coli\"\"; \"\"11 Salmonella\"\"; \"\"12 Listeria monocytogenes\"\"; \"\"13 Campylobacter and Arcobacter\"\""]
[{"$nulls":4},"\"\"14 Enterotoxin producing Staphylococcus Shigella Yersinia Vibrio Aeromonas and Plesiomonas\"\"\"\"15 Characteristics of spore forming bacteria\"\"; \"\"16 Viruses\"\"; \"\"17 Parasites Cryptosporidium Giardia and Cyclospora as foodborne pathogens\"\"; \"\"18 Toxigenic fungi\"\"; \"\"19 Mycobacterium paratuberculosis\"\"; \"\"20 Chronic sequelae of foodborne infections\"\"; \"\"Index\"\""]
[null,null,null,"Sommario/riassunto","As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne pathogens provides an authoritative and practical guide to effective control measures and how they can be applied in practice to individual pathogens. Part 1 looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, there are chapters on modelling pathogen behaviour and carrying out a risk assessment as the essential found"]