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Salmonella: A Practical Approach to the Organism and its Control in Foods

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Gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, and those in associated professional sectors. Softcover.

Author(s): Chris Bell
Series: Practical Food Microbiology
Edition: 1
Publisher: Wiley-Blackwell
Year: 2001

Language: English
Commentary: 28542
Pages: 336

Cover......Page 1
Inside Cover......Page 2
Copyright......Page 3
Contents......Page 4
Foreword......Page 6
1 BACKGROUND......Page 8
2 OUTBREAKS: CAUSES AND LESSONS TO BE LEARNT......Page 33
3 FACTORS AFFECTING GROWTH AND SURVIVAL OF SALMONELLA......Page 91
4 INDUSTRY FOCUS: CONTROL OF SALMONELLA......Page 106
5 INDUSTRY ACTION AND REACTION......Page 271
6 TEST METHODS......Page 289
7 THE FUTURE......Page 302
GLOSSARY OF TERMS......Page 304
REFERENCES......Page 306
INDEX......Page 323