Foodborne pathogens : hazards, risk analysis, and control /

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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...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Blackburn, Clive de W., McClure, Peter J.
Format: Électronique eBook
Langue:Inglés
Publié: Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead, 2002.
Collection:Woodhead Publishing in food science and technology.
Sujets:
Foodborne diseases.
Food > Microbiology.
Risk assessment.
Bacteria > pathogenicity
Foodborne Diseases > prevention & control
Food Contamination
Food Microbiology
Parasites > pathogenicity
Risk Assessment
Maladies d'origine alimentaire.
Aliments > Microbiologie.
Évaluation du risque.
risk assessment.
MEDICAL > Toxicology.
Bacteria > Pathogenicity.
Food Poisoning > prevention & control.
Food contamination.
Food Microbiology.
Parasites > pathogenicity.
Alimentos > Contaminacion.
Alimentos > Microbiologia.
Accès en ligne:Texto completo
Table des matières:
  • 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.

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