Microbial Food Poisoning
The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published.
As in the first edition of his book, Adrian Eley summarizes information on the principal agents that cause food poisoning and emphasizes their mode of action. Also discussed in chapters written by specially selected expert in the area are epidemilogical features of food poisoning, microbiological control of food production, mycoticoxic fungi and food safety legislation. Each chapter has been comprehensively updated to include any changes in for example laboratory practice, legislation, etc. Also included in this edition is a new chapter on food hygiene. Microbial Food Poisoning, Second Edition, appeals to students studying a wide range of courses, including medical microbiology, food science, and technology, nutrition, general microbiology and environmental health.
This book will also be of use to professionals in a range of disciplines including food science, medicine, health sciences and environmental and public health.
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abdominal pain Aeromonas aflatoxin and/or animals antigen associated aureus Bacillus Bacillus cereus bacteria botulinum botulism Campylobacter Campylobacter infections cause of food cells cereus cheese Clinical features coli consumption contaminated food cooked foods cross-contamination cryptosporidiosis detection diarrhoea disease eggs enteritidis enterotoxin epidemiology Escherichia coli factors faecal faeces Figure food hygiene food safety food-borne food-handlers fungi Fusarium gastroenteritis growth HACCP hazards human identified implicated important Incidence and epidemiology increase incubation period infective dose ingestion intestinal isolated laboratory large numbers listeria listeriosis major meat metabolites micro-organisms microbial microbiological milk monocytogenes moulds mycotoxins occur ochratoxin organisms outbreaks Pathogenesis pathogenic patients patulin perfringens phage present processing recent refrigeration reported salmonella salmonellosis samples serotypes shellfish Shigella small number species spoilage spores SRSV Staph staphylococcal food poisoning storage strains surveillance symptoms T-2 toxin Table temperature toxic trichothecenes usually vegetables Vibrio viral viruses vomiting VTEC Zearalenone
Page 203 - Baranyi, J. and Roberts, TA 1994 A dynamic approach to predicting bacterial growth in food.