Micro-facts:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Leatherhead, Surrey
Leatherhead Publ.
2003
|
| Ausgabe: | 5. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 279 S. |
| ISBN: | 1904007546 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV019353871 | ||
| 003 | DE-604 | ||
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| 007 | t | ||
| 008 | 040803s2003 xxk |||| 00||| eng d | ||
| 020 | |a 1904007546 |9 1-904007-54-6 | ||
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| 035 | |a (DE-599)BVBBV019353871 | ||
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| 100 | 1 | |a Curtis, Laurie |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Micro-facts |c rev. by Laurie Curtis ; Richard Lawley |
| 246 | 1 | 3 | |a Micro facts |
| 250 | |a 5. ed. | ||
| 264 | 1 | |a Leatherhead, Surrey |b Leatherhead Publ. |c 2003 | |
| 300 | |a XII, 279 S. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 7 | |a Food Microbiology |2 cabt | |
| 650 | 7 | |a Foodborne Diseases |2 cabt | |
| 650 | 7 | |a Pathogens |2 cabt | |
| 650 | 4 | |a Food Microbiology |v Handbooks | |
| 650 | 4 | |a Food handling |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food poisoning |v Handbooks, manuals, etc | |
| 650 | 4 | |a Food |x Microbiology |v Handbooks, manuals, etc | |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Pathogener Mikroorganismus |0 (DE-588)4044890-3 |2 gnd |9 rswk-swf |
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| 689 | 0 | 1 | |a Pathogener Mikroorganismus |0 (DE-588)4044890-3 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a Lawley, Richard |e Verfasser |4 aut | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012817855&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
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Datensatz im Suchindex
| _version_ | 1804132785237000192 |
|---|---|
| adam_text | Titel: Micro-facts
Autor: Curtis, Laurie
Jahr: 2003
CONTENTS
INTRODUCTION
Food Poisoning- a Brief Overview
Methods for Detecting/Counting Foodborne Pathogens in Food
Authoritative texts on (more traditional) methods 9
Rapid methods - overviews and books 10
Further recommended books II
A Few Words about the Bibliographies 12
FOODBORNE BACTERIAL PATHOGENS 13
Bacillus ceretis 14
The Organism B. cereus 14
Bacillus cereus Food Poisoning 14
Sources 16
Incidence of B. cereus Food Poisoning 16
Growth/Survival Characteristics of the Organism in Foods 17
Summary of Control of B. cereus in Foods 18
Other Bacillus Species 18
Bibliography 19
Campylobacter 23
The Organism Campylobacter 23
Campylobacter Enteritis 23
Sources 25
Incidence of Campylobacter Food Poisoning 27
Growth/Survival Characteristics of the Organism in Foods 28
Summary of Control of Campylobacter in Foods 29
Bibliography 30
Clostridium botulinum 34
The Organism Cl. botulimim 34
Clostridium botulimim Food Poisoning 35
Sources 37
Incidence of Cl. botulinum Food Poisoning 38
Growth/Survival Characteristics of the Organism in Foods 39
Summary of Control of Cl. botulinum in Foods 41
Infant Botulism 43
Bibliography 44
Clostridium perfringens 48
The Organism Cl. perfringens 48
Clostridium perfringens Food Poisoning 48
Sources 50
Incidence of Cl. perfringens Food Poisoning 50
Growth/Survival Characteristics of the Organism in Foods 53
Summary of Control of Cl. perfringens m Foods 52
Bibliography 53
Listeria monocylogenes 56
The Organism L. monocylogenes 56
Listeria monocytogenes Food Poisoning 56
Sources 58
Incidence of/,, monocytogenes Food Poisoning 59
Growth/Survival Characteristics of the Organism in Foods 60
Summary of Control of L. monocytogenes in Foods 62
Bibliography 63
Salmonella 69
The Organism Salmonella 69
Salmonella Food Poisoning 70
Sources 71
Incidence of Salmonella Food Poisoning 73
Growth/Survival Characteristics of the Organism in Foods 74
Summary of Control of Salmonella in Foods 76
Bibliography 77
Staphylococcus aurens 82
The Organism S/op/i. aureiis 82
Staphylococcus aureus Food Poisoning 83
Sources 84
Incidence of Staph. aureus Food Poisoning 85
Growth/Survival Characteristics of the Organism in Foods 85
Summary of Control of Staph. aureus in Foods 87
Note 88
Bibliography 88
Vibrio 91
The Organism V. parahaemolyticus 91
Vibrio parahaemolyticus Food Poisoning 91
Sources 93
Incidence of /. parahaemolyticus Food Poisoning 93
Growth/Survival Characteristics of the Organism in Foods 94
Summary of Control of V. parahaemolyticus in Foods 95
The Organism V. cholerae 95
Vibrio cholerae Illness 96
Sources 96
Incidence of V. cholerae Food Poisoning 97
Growth/Survival Characteristics of the Organism in Foods 97
The Organism V. vulnificus 97
Vibrio vulnificus Food Poisoning 97
Sources 98
Growth/Survival Characteristics of the Organism in Foods 98
Bibliography 99
Pathogenic E. coli {VTEC) 103
The Organism VTEC 103
Nferotoxigenic £. coli Food Poisoning I04
Sources 106
Incidence of VTEC Food Poisoning 107
Growth/Survival Characteristics of the Organism in Foods 108
Summary of Control of VTEC in Foods 109
Bibliography 110
Yersinia 117
The Organism Yersinia enterocolitica 117
Yersinia Food Poisoning 117
Sources 117
Incidence of Yersinia Food Poisoning 118
Growth/Survival Characteristics of the Organism in Foods 118
Summary of Control of Yersinia enterocoliiica in Foods 119
Bibliography 120
OTHER BACTERIA THAT MAY BE FOODBORNE AND
HAVE HEALTH IMPLICATIONS 123
Shigella 124
Aeromonas 125
Plesiomonas shigelloides 126
Pseudomonas aeruginosa 127
Other Members of the Enterobacteriaceae 128
Streptococci/Enterococci 128
Mycobaclerium aviwn Subsp. paratuberculosis 130
Bibliography 131
FOODBORNE VIRUSES AND PROTOZOA 136
Viruses 137
Food Poisoning from Noroviruses 138
Hepatitis A 138
Sources of Foodbome Viruses 141
Survival Characteristics of Foodborne Viruses 139
Summary of Control 140
Protozoa 140
Cryplosporidium 141
The Organism 141
Human Cryptosporidiosis 141
Sources 142
Incidence of Cryptospohdium Infection 143
Survival Characteristics of the Organism in Foods 143
Summary of Control of Cryptosporidium 144
Giardia 144
The Organism 144
Giardiasis 145
Sources 145
Incidence of Giardia Infection 145
Growth and Survival Characteristics of the Organism in Foods 146
Toxoplasma 147
Balantidium coli 147
Sarcocystis 147
Microsporidia 147
Cyclospora 148
Bibliography 148
FOOD-SPOILAGE BACTERIA 152
Introduction 153
Acetic Acid Bacteria 156
The Organisms 156
Key Species in Foods 157
Sources 157
Spoilage Characteristics 157
Growth/Survival Characteristics of the Organisms in Foods 158
Control 159
Acinetobacter 159
The Organism Acinetobacter 159
Key Species in Foods 160
Sources 160
Spoilage Characteristics 160
Growth/Survival Characteristics of the Organisms in Foods 160
Control 161
Alicyclobacillus 161
The Organism Alicyclobacillus 161
Key Species in Foods 162
Sources 162
Growth/Survival Characteristics of the Organisms in Foods 162
Control 163
Bacillus 163
The Organi n Bacillus 163
Key Species in Foods 164
Sources 164
Spoilage Characteristics 164
Growth/Survival Characteristics of the Organisms in Foods 165
Brochothrix 166
The Organism Brochothrix 166
Key Species in Foods 166
Sources 167
Spoilage Characteristics 167
Growth/Survival Characteristics of the Organisms in Foods 167
Control 168
Clostridnim 168
The Organism Clostndium 168
Key Species in Foods 169
Sources 169
Spoilage Characteristics 169
Vlll
Growth/Survival Characteristics of the Organisms in Foods 170
Control 171
Emerococcus 171
The Organism Enterococcus 171
Key Species in Foods 172
Sources 172
Spoilage Characteristics 172
Growth/Survival Characteristics of the Organisms in Foods 173
Control 173
Fluvobacteriitm 174
The Organism Fiavobacterium 174
Key Species in Foods 174
Sources 174
Spoilage Characteristics 174
Growth/Survival Characteristics of the Organisms in Foods 175
Control 176
Hajhia 176
The Organism Hafnia 176
Key Species in Foods 177
Sources 177
Spoilage Characteristics 177
Growth/Survival Characteristics of the Organisms in Foods 177
Control 178
Lactobacillus 178
The Organism Laclobacillus 178
Key Species in Foods 179
Sources 179
Spoilage Characteristics 179
Growth/Survival Characteristics of the Organisms in Foods 180
Control 181
Leuconostoc 181
The Organism Leuconostoc 181
Key Species in Foods 181
Sources 182
Spoilage Characteristics 182
Growth/Survival Characteristics of the Organisms in Foods 182
Control 183
Micrococcus 184
The Organism Micrococeus 184
Key Species in Foods 184
Sources 184
Spoilage Characteristics 184
Growth/Survival Characteristics of the Organisms in Foods 185
Control 186
Moraxella 186
The Organism Moraxella 186
Key Species in Foods 186
Sources 187
Spoilage Characteristics 187
Growth/Survival Characteristics of the Organisms in Foods 187
Control 188
Photobacteriwn 188
The Organism Photobacterium 188
Key Species in Foods 188
Sources 189
Spoilage Characteristics 189
Growth/Survival Characteristics of the Organisms in Foods 189
Control 190
Proteus 190
The Organism Proteus 190
Key Species in Foods 191
Sources 191
Spoilage Characteristics 191
Growth/Survival Characteristics of the Organisms in Foods 191
Control 192
Pseudomonas 192
The Organism Pseudomonas 192
Key Species in Foods 192
Sources 193
Spoilage Characteristics 193
Growth/Survival Characteristics of the Organisms in Foods 193
Control 194
Psychrobacter 195
The Organism Psychrobacter 195
Key Species in Foods 195
Sources 195
Spoilage Characteristics 195
Growth/Survival Characteristics of the Organisms in Foods 196
Control 1%
Serratia 197
The Organism Serratia 197
Ke Species in Foods 197
Sources 197
Spoilage Characteristics 197
Growth/Survival Characteristics of the Organisms in Foods 198
Control 198
Shenamlla 199
The Organism Shewamlla 199
Key Species in Foods 199
Sources 199
Spoilage Characteristics 199
Growth/Survival Characteristics of the Organisms in Foods 200
Control 201
Other Bacteria that may Cause Microbiological Spoilage 201
Further Reading 203
IIACCP 205
Introduction 205
Definitions 205
Application of the HACCP System 206
Implementation and Review of the HACCP Plan 212
Bibliography 213
EC FOOD HYGIENE LEGISLATION 215
General Principles 215
General Hygiene Legislation 217
Vertical Hygiene Directives 219
Minced Meat and Meat Preparations 224
Meat Products 228
Fishery Products 229
Dairy Products 231
Water 240
SUPPLIERS 248
Laboratory Media Suppliers 248
Culture Collections 250
Kit/Instrument Suppliers 252
ADDRESSES OF AlTHORITIES/SOl RCES OF
FIRTHER INFORMATION, ETC. 261
INTERNET 265
INDEX 269
|
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| discipline | Lebensmitteltechnologie Medizin |
| edition | 5. ed. |
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| id | DE-604.BV019353871 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T19:58:20Z |
| institution | BVB |
| isbn | 1904007546 |
| language | English |
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| physical | XII, 279 S. |
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| spelling | Curtis, Laurie Verfasser aut Micro-facts rev. by Laurie Curtis ; Richard Lawley Micro facts 5. ed. Leatherhead, Surrey Leatherhead Publ. 2003 XII, 279 S. txt rdacontent n rdamedia nc rdacarrier Food Microbiology cabt Foodborne Diseases cabt Pathogens cabt Food Microbiology Handbooks Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food Microbiology Handbooks, manuals, etc Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Pathogener Mikroorganismus (DE-588)4044890-3 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 s Pathogener Mikroorganismus (DE-588)4044890-3 s DE-604 Lawley, Richard Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012817855&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Curtis, Laurie Lawley, Richard Micro-facts Food Microbiology cabt Foodborne Diseases cabt Pathogens cabt Food Microbiology Handbooks Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food Microbiology Handbooks, manuals, etc Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Pathogener Mikroorganismus (DE-588)4044890-3 gnd |
| subject_GND | (DE-588)4034896-9 (DE-588)4044890-3 |
| title | Micro-facts |
| title_alt | Micro facts |
| title_auth | Micro-facts |
| title_exact_search | Micro-facts |
| title_full | Micro-facts rev. by Laurie Curtis ; Richard Lawley |
| title_fullStr | Micro-facts rev. by Laurie Curtis ; Richard Lawley |
| title_full_unstemmed | Micro-facts rev. by Laurie Curtis ; Richard Lawley |
| title_short | Micro-facts |
| title_sort | micro facts |
| topic | Food Microbiology cabt Foodborne Diseases cabt Pathogens cabt Food Microbiology Handbooks Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food Microbiology Handbooks, manuals, etc Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Pathogener Mikroorganismus (DE-588)4044890-3 gnd |
| topic_facet | Food Microbiology Foodborne Diseases Pathogens Food Microbiology Handbooks Food handling Handbooks, manuals, etc Food poisoning Handbooks, manuals, etc Food Microbiology Handbooks, manuals, etc Lebensmittelmikrobiologie Pathogener Mikroorganismus |
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