Description
Book SynopsisHuman illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas.
The series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods.
Salmonella species are arguably the most commonly reported food associated human pathogens in the developed world. They are zoonotic agents and many different animal reservoirs are known. They can be found widely in the environment and may also establish in food processing environments. Over 2000 serotypes of Salmonella have been identified to
Table of Contents
Foreword.
1. Background.
2. Outbreaks: Causes and Lessons to Be Learnt.
3. Factors Affecting Growth and Survival of Salmonella.
4. Industry Focus: Control of Salmonella.
5. Industry Action and Reaction.
6. Test Methods.
7. The Future.
Glossary of Terms.
References.
Index.
