Foodborne Pathogens: Hazards, Risk Analysis and Control (Woodhead Publishing in Food Science and Technology)

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9780849312137: Foodborne Pathogens: Hazards, Risk Analysis and Control (Woodhead Publishing in Food Science and Technology)

As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens provides an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens.

Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation.

This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry.

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Published by CRC Press (2002)
ISBN 10: 0849312132 ISBN 13: 9780849312137
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Book Description Taylor Francis Inc, United States, 2002. Hardback. Book Condition: New. Language: English . Brand New Book. As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens provides an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens.Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation. This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter.Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging hazards such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry. Bookseller Inventory # AAU9780849312137

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Clive Blackburn, Peter McLure
Published by Taylor Francis Inc, United States (2002)
ISBN 10: 0849312132 ISBN 13: 9780849312137
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Book Description Taylor Francis Inc, United States, 2002. Hardback. Book Condition: New. Language: English . Brand New Book. As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens provides an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens.Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation. This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter.Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging hazards such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry. Bookseller Inventory # AAU9780849312137

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Book Description Taylor & Francis Inc. Hardback. Book Condition: new. BRAND NEW, Foodborne Pathogens: Hazards, Risk Analysis and Control, Clive Blackburn, Peter McLure, As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, "Foodborne Pathogens" provides an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens.Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation. This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter.Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections. "Foodborne Pathogens" is an essential guide to successful pathogen control in the food industry. Bookseller Inventory # B9780849312137

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Published by CRC Press
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Book Description CRC Press. Book Condition: New. 2002. 1st Edition. Hardcover. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780849312137

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Blackburn, Clive
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Book Description Taylor and Francis Inc, 2002. HRD. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # BB-9780849312137

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Published by CRC Press (2002)
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Book Description CRC Press, 2002. Hardcover. Book Condition: New. book. Bookseller Inventory # M0849312132

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Published by CRC Press (2002)
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Blackburn, Clive De W. (Editor)/ McClure, Peter J. (Editor)
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Book Description Taylor & Francis Ltd, 2002. Hardcover. Book Condition: Brand New. 1st edition. 521 pages. 9.75x6.50x1.25 inches. In Stock. Bookseller Inventory # __0849312132

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