E. Coli: A Practical Approach to the Organism and its Control in Foods (Practical Food Microbiology) - Softcover

Über die Autorin bzw. den Autor

Chris Bell is a Consultant Microbiologist. Alec Kyriakides is the Company Microbiologist of Sainsbury Supermarkets Ltd.

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Recent outbreaks 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.

The book details the causes of selected incidents and assess the lessons that can be learnt from them. It examines the characteristics of E. coli and VTEC and identifies factors which make foods susceptible to contamination by these pathogens. Specific product sectors are used to indicate practical measures that can be applied to control VTEC in foods and minimize its potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.

This information is designed for use by the food industry, particularly personnel working in manufacturing, safety and quality control. It will also be useful for Environmental Health Offices and food research institutions.

Aus dem Klappentext

Recent outbreaks 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.

The book details the causes of selected incidents and assess the lessons that can be learnt from them. It examines the characteristics of E. coli and VTEC and identifies factors which make foods susceptible to contamination by these pathogens. Specific product sectors are used to indicate practical measures that can be applied to control VTEC in foods and minimize its potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.

This information is designed for use by the food industry, particularly personnel working in manufacturing, safety and quality control. It will also be useful for Environmental Health Offices and food research institutions.