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Campylobacter: A practical approach to the organism and its control in foods by Chris Bell, Alec Kyriakides (Paperback, 2009)

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?The text is well written and amply interspaced with tables so that it is very informative and not too heavy to read, which is an almost unique combination in scientific books!? ?International Poultry Production, Volume 18, Number 1, and International Food Hygiene, Volume 20, Number 7 The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli. Like Salmonella spp., Campylobacter spp. are zoonotic agents. Many different domestic and wild animal, avian, and also insect reservoirs of these organisms have been identified. They are also widespread in the environment and have been found to survive in both soil and natural waters. Part of the authors? Practical Food Microbiology Series, which includes books covering Listeria monocytogenes, E. coli, Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp., drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods. Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these. Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health. The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists.

Product Identifiers

Publisher
John Wiley and Sons Ltd
ISBN-13
9781405156288
eBay Product ID (ePID)
94469781

Product Key Features

Author
Chris BELL, Alec Kyriakides
Publication Name
Campylobacter: a Practical Approach to the Organism and Its Control in Foods
Format
Paperback
Language
English
Subject
Medicine, Engineering & Technology, Chemistry, Biology
Publication Year
2009
Type
Textbook
Number of Pages
384 Pages

Dimensions

Item Height
234mm
Item Width
163mm
Item Weight
714g

Additional Product Features

Title_Author
Alec Kyriakides, Chris BELL
Series Title
Practical Food Microbiology
Country/Region of Manufacture
United Kingdom

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Campylobacter: A practical approach to the organism and its control in foods by Chris Bell, Alec Kyriakides (Paperback, 2009)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

Best Selling in School Textbooks & Study Guides

Tracks, Scats and Other Traces: Reissue by Barbara Triggs (Paperback, 2004)

Self-Made Man: My Year Disguised as a Man by Norah Vincent (Paperback, 2006)

Chaos by James Gleick (Paperback, 1997)

Charles Hanon: The Virtuoso Pianist In Sixty Exercises For The Piano (Book I) by Hal Leonard Corporation (Paperback, 1986)

Save on School Textbooks & Study Guides

Viktor Schauberger The Water Wizard (Paperback)

Secret Teachings of All Ages: An Encyclopedic Outline of Masonic, Hermetic, Qabb

Super Gut: a Four-Week Plan to Reprogram Your Microbiome, Restore Health and Los

The Meateater Fish and Game Cookbook: Recipes and Techniques for Every Hunter an

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