Foodborne
Pathogens
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557
pages,
softcover
261
x 194 mm page size
567
colour and b/w illustrations
ISBN:
978-1-874545-41-5
Price £39.50
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Alan
H. Varnam, BSc,
PhD,
formerly Consultant Microbiologist, Southern Biological, Reading,
UK.
Malcolm
G. Evans, Photographer
The diseases and consequences of foodborne pathogenic micro-organisms
are of major global importance and concern, with a conservatively
estimated 80 million cases of "food poisoning" occurring
annually in the western world.
This book provides a comprehensive guide to the organisms responsible
for foodborne disease, as well as giving clear, practical guidance
to all those involved in its prevention, managment and control. Combining
an authoritative text with over 300 illustrations, mainly in four-colour,
Dr Varnam's book provides the sound scientific framework necessary
for the study and understanding of foodborne disease. It is now reissued
in softcover.
Contents:
Preface, Acknowledgements, 1. Food Poisoning: medical and microbiological
overview, 2. Food Poisoning: economic, social and personal
aspects, 3. Foodborne pathogenic micro-organisms: a perspective,
4. Salmonella, 5. Shigella, 6. Escherichia coli,
7. Yersinia, 8. Vibrio, 9. Aeromonas, 10.
Plesiomonas shigelloides, 11. Campylobacter, 12. Staphylococcus
aureus, 13. Bacillus, 14. Clostridium botulinum, 15.
Clostridium perfingens, 16. Listeria monocytogenes, 17.
Other bacterial agents of foodborne disease, 18. Foodborne
viral infection, 19. Protozoa, 20. Control of pathogenic
micro-organisms in food: management aspects, 21. Control of
pathogenic micro-organisms in meat, 22. Control of pathogenic
micro-organisms in milk, 23. Control of pathogenic micro-organisms
in eggs, 24. Control of pathogenic micro-organisms in fish
and shellfish, 25. Control of pathogenic micro-organisms in
miscellaneous foods and processes, References, Further Reading, Index.
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If you like this title you may
be interested in A Colour Atlas of Food Quality
Control
Key
Features
Covers
the medical, economic and social problems presented by foodborne pathogens.
Specifies the many types of organisms, their properties and relationship
to disease.
Details
the technical and managerial action necessary for safe food production and
for dealing with food poisoning.
Superb
colour illustrations.
Affordable
price for student and professional purchase
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