{"product_id":"ecoli-a-practical-approach-to-the-organism-and-its-control-in-food-a-practical-approach-to-the-organism-and-its-control-in-foods-practical-food-microbiology-series-9780751404623","title":"Ecoli A Practical Approach to the Organism and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eOutbreaks of fatal foodborne illness associated with Vero cytotoxin-producing E.coli (VTEC) have highlighted the need for thorough and coherent information to be provided to the food industry. This book details the causes of selected incidents and assesses the lessons that can be learnt from them.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eForeword.\u003cb\u003e.\u003c\/b\u003e \u003cp\u003e\u003cb\u003e1. Background.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eTaxonomy of E. coli.\u003c\/p\u003e \u003cp\u003eIllnesses caused by E. coli.\u003c\/p\u003e \u003cp\u003eSources of E. Coli.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2. Outbreaks: causes and lessons to be learnt.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eCoked meat products: Scotland.\u003c\/p\u003e \u003cp\u003eMettwurst: Australia.\u003c\/p\u003e \u003cp\u003eUnpasteurized apple juice: USA and Canada.\u003c\/p\u003e \u003cp\u003ePasteurized milk: Scotland.\u003c\/p\u003e \u003cp\u003eSoft ripened French cheese: USA.\u003c\/p\u003e \u003cp\u003eBeefburgers: USA.\u003c\/p\u003e \u003cp\u003eSprouting vegetables: USA and Japan.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3. Factors affecting the growth and survival of E. coli.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGeneral.\u003c\/p\u003e \u003cp\u003eTemperature.\u003c\/p\u003e \u003cp\u003epH, water activity and other factors.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4. Industry focus: control of E. coli.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eRaw fermented and dry-cured meat products.\u003c\/p\u003e \u003cp\u003eRaw-milk mould-ripened soft cheese.\u003c\/p\u003e \u003cp\u003eFresh-pressed fruit juices.\u003c\/p\u003e \u003cp\u003eCooked meat products.\u003c\/p\u003e \u003cp\u003eRaw comminuted meat products: Beefburgers.\u003c\/p\u003e \u003cp\u003eReady-to-eat salads and vegetables and sprouted.\u003c\/p\u003e \u003cp\u003esalad vegetables.\u003c\/p\u003e \u003cp\u003eGeneric control of E. coli 0157 and other VTEC.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5, Industry action and reaction.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eLegislation and standards.\u003c\/p\u003e \u003cp\u003eGuidelines.\u003c\/p\u003e \u003cp\u003eSpecifications.\u003c\/p\u003e \u003cp\u003eMonitoring for E. coli and E.coli 0157\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6. Test methods.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eConventional methods.\u003c\/p\u003e \u003cp\u003eAlternative methods.\u003c\/p\u003e \u003cp\u003eOther methods.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7. The future.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGlossary of terms.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49404608545111,"sku":"9780751404623","price":62.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780751404623.jpg?v=1730486974","url":"https:\/\/bookcurl.com\/products\/ecoli-a-practical-approach-to-the-organism-and-its-control-in-food-a-practical-approach-to-the-organism-and-its-control-in-foods-practical-food-microbiology-series-9780751404623","provider":"Book Curl","version":"1.0","type":"link"}