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Clostridium botulinum : eco...

Clostridium botulinum : ecology and control in foods

Hauschild, Andreas H. W. (1929-),

Dodds, Karen L. (1957-),

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products

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monografia Rebiun33041500 https://catalogo.rebiun.org/rebiun/record/Rebiun33041500 m o d cr cnu|||unuuu 191120t20181993flua ob 001 0 eng d 1-351-46003-X 1-351-46004-8 1-315-13962-6 0-585-34553-8 UPVA 998328745103706 OCoLC-P eng rda pn OCoLC-P eng TEC 012000 bisacsh TDCT bicssc 664/.07 Clostridium botulinum ecology and control in foods edited by Andreas H.W. Hauschild, Karen L. Dodds, Health and Welfare Canada, Ottawa, Ontario, Canada Boca Raton CRC Press, Taylor & Francis Group [2018] Boca Raton Boca Raton CRC Press, Taylor & Francis Group 1993 1 online resource (425 pages) 1 online resource (425 pages) Text txt computer c online resource cr Food science and technology 54 Bibliographic Level Mode of Issuance: Monograph PART I: ECOLOGY. 1. Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin. 2. Clostridium botulinum in the Environment. 3. Clostridium botulinum in Foods. 4. Epidemiology of Human Foodborne Botulism. 5. Worldwide Incidence and Ecology of Infant Botulism. PART II: CONTROL OF CLOSTRIDIUM BOTULINUM IN FOODS. 6. Principles of Control. 7. Control in Meat and Meat Products. 8. Control in Fishery Products. 9. Control in Fruits and Vegetables. 10. Control in Dairy Products. 11. Potential Hazards Associated with REPFEDS. 12. Hazards from Northern Native Foods. 13 Destruction of Botulinum Toxins in Food and Water. 14. Predictive Modeling An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products English Botulism Clostridium botulinum Food- Microbiology Hauschild, Andreas H. W. 1929-) editor Dodds, Karen L. 1957-) editor 0-8247-8748-X Food science and technology (Academic Press) 54

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monografia Rebiun33041500 https://catalogo.rebiun.org/rebiun/record/Rebiun33041500 m o d cr cnu|||unuuu 191120t20181993flua ob 001 0 eng d 1-351-46003-X 1-351-46004-8 1-315-13962-6 0-585-34553-8 UPVA 998328745103706 OCoLC-P eng rda pn OCoLC-P eng TEC 012000 bisacsh TDCT bicssc 664/.07 Clostridium botulinum ecology and control in foods edited by Andreas H.W. Hauschild, Karen L. Dodds, Health and Welfare Canada, Ottawa, Ontario, Canada Boca Raton CRC Press, Taylor & Francis Group [2018] Boca Raton Boca Raton CRC Press, Taylor & Francis Group 1993 1 online resource (425 pages) 1 online resource (425 pages) Text txt computer c online resource cr Food science and technology 54 Bibliographic Level Mode of Issuance: Monograph PART I: ECOLOGY. 1. Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin. 2. Clostridium botulinum in the Environment. 3. Clostridium botulinum in Foods. 4. Epidemiology of Human Foodborne Botulism. 5. Worldwide Incidence and Ecology of Infant Botulism. PART II: CONTROL OF CLOSTRIDIUM BOTULINUM IN FOODS. 6. Principles of Control. 7. Control in Meat and Meat Products. 8. Control in Fishery Products. 9. Control in Fruits and Vegetables. 10. Control in Dairy Products. 11. Potential Hazards Associated with REPFEDS. 12. Hazards from Northern Native Foods. 13 Destruction of Botulinum Toxins in Food and Water. 14. Predictive Modeling An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products English Botulism Clostridium botulinum Food- Microbiology Hauschild, Andreas H. W. 1929-) editor Dodds, Karen L. 1957-) editor 0-8247-8748-X Food science and technology (Academic Press) 54