Foodborne Pathogens An Illustrated Text

About this book

An indispensable text for microbiologists working in the food industry, public health laboratories, governmental regulatory bodies, Environmental Health Officers, food scientists and technologists, as well as teachers of food science, public health and medical microbiology.

Contents

Preface Acknowledgements 1. Food Poisoning: Medical And Microbiological Overview. 2. Food Poisoning: Economic, Social And Personal Aspects. 3. Foodborne Pathogenic Micro-Organisms: A Perspective. 4. Salmonella 5. Shigella 6. Escherichia Coli 7. Yersinia 8. Vibrio 9. Aeromonas 10. Plesiomonas Shigelloides 11. Campylobacter 12. Staphylococcus Aureus 13. Bacillus 14. Clostridium Botulinum 15. Clostrdium Perfingens 16. Listeria Monocytogenes 17. Other Bacterial Agents Of Foodborne Disease 18. Foodborne Viral Infection 19. Protozoa 20. Control Of Pathogenic Mocro-Organism In Food: Management Aspects 21. Control Of Pahtogenic Mocro-Orgnaisms In Meat. 22. Control Of Pathogenic Micro-Organisms In Milk. 23. Control Of Organisms In Eggs. 24. Control Of Pathogenic Micro-Organisms In Fish And Shellfish. 25. Control Of Pathogenic Micro-Organisms In Miscellaneous Foods And Processes. References Further Reading Index

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