Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)

International Commission On Microbiological Specifications For Foods (ICMSF)

ISBN 10: 041247350X / ISBN 13: 9780412473500

Published by Springer, 1996

About this Item

Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

Seller Inventory # CSIV.041247350X.A

Bibliographic Details

• Title: Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety S)
• Publisher: Springer
• Publication Date: 1996
• Language: English
• ISBN 10: 041247350X
• ISBN 13: 9780412473500
• Binding: Hardcover
• Condition: acceptable

About this title

Synopsis

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).

From the Back Cover

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing equipment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions.