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British Wildlife

8 issues per year 84 pages per issue Subscription only

British Wildlife is the leading natural history magazine in the UK, providing essential reading for both enthusiast and professional naturalists and wildlife conservationists. Published eight times a year, British Wildlife bridges the gap between popular writing and scientific literature through a combination of long-form articles, regular columns and reports, book reviews and letters.

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Conservation Land Management

4 issues per year 44 pages per issue Subscription only

Conservation Land Management (CLM) is a quarterly magazine that is widely regarded as essential reading for all who are involved in land management for nature conservation, across the British Isles. CLM includes long-form articles, events listings, publication reviews, new product information and updates, reports of conferences and letters.

Subscriptions from £26 per year
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Foodborne Pathogens Hazards, Risk Analysis and Control

Edited By: Clive de W Blackburn and Peter J McClure
521 pages, Figs, tabs
Foodborne Pathogens
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  • Foodborne Pathogens ISBN: 9781855734548 Hardback Dec 2002 Not in stock: Usually dispatched within 1-2 weeks
    £234.00
    #140053
Price: £234.00
About this book Contents Customer reviews Related titles

About this book

Practical guide to effective control measures and how they can be applied in practice to individual pathogens.

Contents

Part 1 Microbiological hazards in foods: Trends in foodborne disease; Salmonella and Campylobacter; Listeria and Pathogenic E.coli; Enterotoxin-producing staphylococci, shigella, vibrio and others; Spore-forming bacteria; Non-bacterial and emerging foodborne pathogens. Part 2 Risk assessment and management: Risk assessment and pathogen management; Modelling the growth, survival and death of bacterial pathogens in foods; Setting microbiological criteria for food; Use of microbiological methods to assess and monitor risk. Part 3 Controlling pathogens across the supply chain: Good agricultural practice; Control of microbiological hazards during secondary processing; The effective implementation of HACCP; Good practice for food handlers and consumers.

Customer Reviews

Edited By: Clive de W Blackburn and Peter J McClure
521 pages, Figs, tabs
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