Autore	Bell C. <1946->
Edizione	[1st ed. 1998.]
Pubbl/distr/stampa	New York, NY : , : Springer US : , : Imprint : Springer, , 1998
Descrizione fisica	1 online resource (IX, 150 p.)
Disciplina	615.9/52937
Collana	The Practical Food Microbiology Series
Soggetto topico	Food science Food Science
ISBN	1-4615-2191-2
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	1 Background -- Taxonomy of Listeria spp. -- Listeriosis: the illness -- Sources of Listeria species -- 2 Outbreaks: causes and lessons to be learnt -- Coleslaw: Canada -- Vacherin Mont d’Or cheese: Switzerland -- Belgian pâté: UK -- Pork tongue in aspic: France -- Smoked mussels: New Zealand -- Chocolate milk: USA -- 3 Factors affecting the growth and survival of Listeria monocytogenes -- General -- Temperature -- pH, water activity and other factors -- 4 Industry focus: control of Listeria monocytogenes -- Raw-milk mould-ripened soft cheese -- Cold-smoked fish -- Cooked sliced meat and pâté -- Cooked ready meals -- Raw dried and fermented meats -- Processed fresh dairy desserts -- Generic control ofListeria -- 5 Industry action and reaction -- Legislation and Standards -- Guidelines -- Specifications -- Monitoring for Listeria spp. and L. monocytogenes -- 6 Test methods -- Conventional methods -- Alternative methods -- 7 The future -- Glossary of terms -- Appendix: National centres for typing Listeria cultures -- References.
Record Nr.	UNINA-9910698456103321

Autore	Bell C. <1946->
Pubbl/distr/stampa	Oxford ; ; Malden, Mass., : Blackwell Science, 2002
Descrizione fisica	1 online resource (338 p.)
Disciplina	616.9/27 664.001597
Altri autori (Persone)	KyriakidesAlec
Collana	Practical food microbiology series
Soggetto topico	Salmonella food poisoning Salmonella Food - Microbiology
Soggetto genere / forma	Electronic books.
ISBN	1-281-31279-7 9786611312794 0-470-99945-4 0-470-99944-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Salmonella: A practical approach to the organism and its control in foods; CONTENTS; Foreword; 1 Background; Introduction; Taxonomy of Salmonella; Illness caused by Salmonella; Sources of Salmonella; 2 Outbreaks: causes and lessons to be learnt; Introduction; Sprouted salad vegetables: England, Sweden, USA and Canada; Salami: England; Orange juice: USA; Chocolate confectionery: USA and Canada; Infant dried milk: England; Pasteurised milk cheese: England; Catering and the home; 3 Factors affecting growth and survival of Salmonella; General; Temperature; pH, water activity and other factors 4 Industry focus: control of SalmonellaIntroduction; Salami and raw, dry-cured meat products; Cooked, perishable meat products; Chocolate; Fresh fruit juice; Infant dried foods; Chicken and eggs; Generic control of Salmonella; 5 Industry action and reaction; Introduction; Legislation and standards; Guidelines; Specifications; Monitoring for Salmonella; 6 Test methods; Conventional methods; Alternative methods; 7 The future; Glossary of terms; References; Index
Record Nr.	UNINA-9910145375603321

Autore	Bell C. <1946->
Pubbl/distr/stampa	Oxford ; ; Malden, Mass., : Blackwell Science, 2002
Descrizione fisica	1 online resource (338 p.)
Disciplina	616.9/27 664.001597
Altri autori (Persone)	KyriakidesAlec
Collana	Practical food microbiology series
Soggetto topico	Salmonella food poisoning Salmonella Food - Microbiology
ISBN	1-281-31279-7 9786611312794 0-470-99945-4 0-470-99944-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Salmonella: A practical approach to the organism and its control in foods; CONTENTS; Foreword; 1 Background; Introduction; Taxonomy of Salmonella; Illness caused by Salmonella; Sources of Salmonella; 2 Outbreaks: causes and lessons to be learnt; Introduction; Sprouted salad vegetables: England, Sweden, USA and Canada; Salami: England; Orange juice: USA; Chocolate confectionery: USA and Canada; Infant dried milk: England; Pasteurised milk cheese: England; Catering and the home; 3 Factors affecting growth and survival of Salmonella; General; Temperature; pH, water activity and other factors 4 Industry focus: control of SalmonellaIntroduction; Salami and raw, dry-cured meat products; Cooked, perishable meat products; Chocolate; Fresh fruit juice; Infant dried foods; Chicken and eggs; Generic control of Salmonella; 5 Industry action and reaction; Introduction; Legislation and standards; Guidelines; Specifications; Monitoring for Salmonella; 6 Test methods; Conventional methods; Alternative methods; 7 The future; Glossary of terms; References; Index
Record Nr.	UNISA-996203971303316

Autore	Bell C. <1946->
Pubbl/distr/stampa	Oxford ; ; Malden, Mass., : Blackwell Science, 2002
Descrizione fisica	1 online resource (338 p.)
Disciplina	616.9/27 664.001597
Altri autori (Persone)	KyriakidesAlec
Collana	Practical food microbiology series
Soggetto topico	Salmonella food poisoning Salmonella Food - Microbiology
ISBN	1-281-31279-7 9786611312794 0-470-99945-4 0-470-99944-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Salmonella: A practical approach to the organism and its control in foods; CONTENTS; Foreword; 1 Background; Introduction; Taxonomy of Salmonella; Illness caused by Salmonella; Sources of Salmonella; 2 Outbreaks: causes and lessons to be learnt; Introduction; Sprouted salad vegetables: England, Sweden, USA and Canada; Salami: England; Orange juice: USA; Chocolate confectionery: USA and Canada; Infant dried milk: England; Pasteurised milk cheese: England; Catering and the home; 3 Factors affecting growth and survival of Salmonella; General; Temperature; pH, water activity and other factors 4 Industry focus: control of SalmonellaIntroduction; Salami and raw, dry-cured meat products; Cooked, perishable meat products; Chocolate; Fresh fruit juice; Infant dried foods; Chicken and eggs; Generic control of Salmonella; 5 Industry action and reaction; Introduction; Legislation and standards; Guidelines; Specifications; Monitoring for Salmonella; 6 Test methods; Conventional methods; Alternative methods; 7 The future; Glossary of terms; References; Index
Record Nr.	UNINA-9910831052503321

Autore	Bell C. <1946->
Pubbl/distr/stampa	Oxford ; ; Malden, Mass., : Blackwell Science, 2002
Descrizione fisica	1 online resource (338 p.)
Disciplina	616.9/27
Altri autori (Persone)	KyriakidesAlec
Collana	Practical food microbiology series
Soggetto topico	Salmonella food poisoning Salmonella Food - Microbiology
ISBN	9786611312794 9781281312792 1281312797 9780470999455 0470999454 9780470999448 0470999446
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Salmonella: A practical approach to the organism and its control in foods; CONTENTS; Foreword; 1 Background; Introduction; Taxonomy of Salmonella; Illness caused by Salmonella; Sources of Salmonella; 2 Outbreaks: causes and lessons to be learnt; Introduction; Sprouted salad vegetables: England, Sweden, USA and Canada; Salami: England; Orange juice: USA; Chocolate confectionery: USA and Canada; Infant dried milk: England; Pasteurised milk cheese: England; Catering and the home; 3 Factors affecting growth and survival of Salmonella; General; Temperature; pH, water activity and other factors 4 Industry focus: control of SalmonellaIntroduction; Salami and raw, dry-cured meat products; Cooked, perishable meat products; Chocolate; Fresh fruit juice; Infant dried foods; Chicken and eggs; Generic control of Salmonella; 5 Industry action and reaction; Introduction; Legislation and standards; Guidelines; Specifications; Monitoring for Salmonella; 6 Test methods; Conventional methods; Alternative methods; 7 The future; Glossary of terms; References; Index
Record Nr.	UNINA-9911020430203321