Download Advances in Microbial Food Safety: Volume 2 by J Sofos PDF

By J Sofos

Learn and laws in meals microbiology proceed to conform, and outbreaks of foodborne illness position extra strain at the to supply microbiologically secure items. This moment quantity within the sequence Advances in Microbial foodstuff Safety summarises significant fresh advances during this box, and enhances quantity 1 to supply a necessary assessment of advancements in meals microbiology. half one opens the ebook with an interview with a meals security professional. half presents updates on unmarried pathogens, and half 3 seems at pathogen detection, identity and surveillance. half 4 covers pathogen keep an eye on and nutrition protection. ultimately, half 5 specializes in pathogen keep an eye on management.

  • Extends the breadth and assurance of the 1st quantity within the series
  • Includes updates on particular pathogens and protection for particular foods
  • Reviews either detection and administration of foodborne pathogens

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Additional resources for Advances in Microbial Food Safety: Volume 2

Sample text

Jones, J. L. and Griffin, P. M. (2011) ‘Foodborne illness acquired in the United States – major pathogens’, Emerg. Infect. , 17, 7–14. Schaffzin, J. , Dumas, N. , Root, T. , Halse, T. , SchoonmakerBopp, D. , Lurie, M. , et al. (2012) ‘Public health approach to detection of non-O157 Shiga toxin-producing Escherichia coli: summary of two outbreaks and laboratory procedures’, Epidemiol. , 140, 283–289. , Brandal, L. , and Aavitsland, P. (2008) ‘Outbreak of haemolytic uraemic syndrome in Norway caused by stx2-positive Escherichia coli O103:H25 traced to cured mutton sausages’, BMC Infect.

2011) ‘Prevalence and characterization of non-O157 Shiga toxin-producing Escherichia coli isolates from commercial ground beef in the United States’, Appl. Environ. , 77, 2103–2112. 24 Advances in microbial food safety Bosilevac, J. , Barkoxy-Gallagher, G. , Arthur, T. M. and Koohmaraie, M. (2006) ‘Treaments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses’, J.

2011) ‘Prevalence and characterization of non-O157 Shiga toxin-producing Escherichia coli isolates from commercial ground beef in the United States’, Appl. Environ. , 77, 2103–2112. 24 Advances in microbial food safety Bosilevac, J. , Barkoxy-Gallagher, G. , Arthur, T. M. and Koohmaraie, M. (2006) ‘Treaments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses’, J.

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