Clostridium botulinum : ecology and control in foods / / edited by Andreas H.W. Hauschild, Karen L. Dodds, Health and Welfare Canada, Ottawa, Ontario, Canada
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| Titolo: |
Clostridium botulinum : ecology and control in foods / / edited by Andreas H.W. Hauschild, Karen L. Dodds, Health and Welfare Canada, Ottawa, Ontario, Canada
|
| Pubblicazione: | Boca Raton : , : CRC Press, Taylor & Francis Group, , [2018] |
| ©1993 | |
| Descrizione fisica: | 1 online resource (425 pages) |
| Disciplina: | 664/.07 |
| Soggetto topico: | Botulism |
| Clostridium botulinum | |
| Food - Microbiology | |
| Persona (resp. second.): | HauschildAndreas H. W. <1929-> |
| DoddsKaren L. <1957-> | |
| Note generali: | Bibliographic Level Mode of Issuance: Monograph |
| Nota di contenuto: | 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 Modeling |
| Sommario/riassunto: | An 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. |
| Titolo autorizzato: | CLOSTRIDIUM botulinum |
| ISBN: | 1-351-46003-X |
| 1-351-46004-8 | |
| 1-315-13962-6 | |
| 0-585-34553-8 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910703128703321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Food science and technology (Academic Press) ; ; 54.