Salmonella: a practical approach to the organism and its control in foods
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Blackwell Science
2002
|
| Schriftenreihe: | Practical food microbiology series
|
| Schlagworte: | |
| Online-Zugang: | FRO01 UBG01 URL des Erstveröffentlichers |
| Beschreibung: | Includes bibliographical references (pages 299-315) and index Human 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-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen. This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimise their 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 |
| Beschreibung: | 1 Online-Ressource (iv, 330 pages) |
| ISBN: | 9780470999455 0470999454 9780470999448 0470999446 0632055197 9780632055197 |
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| 500 | |a Over 2000 serotypes of Salmonella have been identified to-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen. This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. | ||
| 500 | |a in foods and minimise their 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 | ||
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| 650 | 4 | |a Food Contamination / prevention & control | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Salmonella / pathogenicity | |
| 650 | 7 | |a Food / Microbiology |2 fast | |
| 650 | 7 | |a Salmonella |2 fast | |
| 650 | 7 | |a Salmonella food poisoning |2 fast | |
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Datensatz im Suchindex
| _version_ | 1804175957127331840 |
|---|---|
| any_adam_object | |
| author | Bell, C. |
| author_facet | Bell, C. |
| author_role | aut |
| author_sort | Bell, C. |
| author_variant | c b cb |
| building | Verbundindex |
| bvnumber | BV043387080 |
| collection | ZDB-35-WIC |
| ctrlnum | (ZDB-35-WIC)ocn184983774 (OCoLC)184983774 (DE-599)BVBBV043387080 |
| dewey-full | 616.9/27 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 616 - Diseases |
| dewey-raw | 616.9/27 |
| dewey-search | 616.9/27 |
| dewey-sort | 3616.9 227 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin |
| format | Electronic eBook |
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| id | DE-604.BV043387080 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:24:32Z |
| institution | BVB |
| isbn | 9780470999455 0470999454 9780470999448 0470999446 0632055197 9780632055197 |
| language | English |
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| spelling | Bell, C. Verfasser aut Salmonella a practical approach to the organism and its control in foods Chris Bell, Alec Kyriakides Oxford Blackwell Science 2002 1 Online-Ressource (iv, 330 pages) txt rdacontent c rdamedia cr rdacarrier Practical food microbiology series Includes bibliographical references (pages 299-315) and index Human 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-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen. This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimise their 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 Electronic resource Salmonella Infections / prevention & control Food Contamination / prevention & control Food Microbiology Salmonella / pathogenicity Food / Microbiology fast Salmonella fast Salmonella food poisoning fast Salmonella food poisoning Salmonella Food / Microbiology Salmonella (DE-588)4178963-5 gnd rswk-swf Salmonella typhimurium (DE-588)4121604-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Physiologie (DE-588)4045981-0 gnd rswk-swf Sicherheit (DE-588)4054790-5 gnd rswk-swf Salmonella (DE-588)4178963-5 s Lebensmittel (DE-588)4034870-2 s Sicherheit (DE-588)4054790-5 s 1\p DE-604 Salmonella typhimurium (DE-588)4121604-0 s Physiologie (DE-588)4045981-0 s 2\p DE-604 Kyriakides, Alec Sonstige oth https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999455 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Bell, C. Salmonella a practical approach to the organism and its control in foods Electronic resource Salmonella Infections / prevention & control Food Contamination / prevention & control Food Microbiology Salmonella / pathogenicity Food / Microbiology fast Salmonella fast Salmonella food poisoning fast Salmonella food poisoning Salmonella Food / Microbiology Salmonella (DE-588)4178963-5 gnd Salmonella typhimurium (DE-588)4121604-0 gnd Lebensmittel (DE-588)4034870-2 gnd Physiologie (DE-588)4045981-0 gnd Sicherheit (DE-588)4054790-5 gnd |
| subject_GND | (DE-588)4178963-5 (DE-588)4121604-0 (DE-588)4034870-2 (DE-588)4045981-0 (DE-588)4054790-5 |
| title | Salmonella a practical approach to the organism and its control in foods |
| title_auth | Salmonella a practical approach to the organism and its control in foods |
| title_exact_search | Salmonella a practical approach to the organism and its control in foods |
| title_full | Salmonella a practical approach to the organism and its control in foods Chris Bell, Alec Kyriakides |
| title_fullStr | Salmonella a practical approach to the organism and its control in foods Chris Bell, Alec Kyriakides |
| title_full_unstemmed | Salmonella a practical approach to the organism and its control in foods Chris Bell, Alec Kyriakides |
| title_short | Salmonella |
| title_sort | salmonella a practical approach to the organism and its control in foods |
| title_sub | a practical approach to the organism and its control in foods |
| topic | Electronic resource Salmonella Infections / prevention & control Food Contamination / prevention & control Food Microbiology Salmonella / pathogenicity Food / Microbiology fast Salmonella fast Salmonella food poisoning fast Salmonella food poisoning Salmonella Food / Microbiology Salmonella (DE-588)4178963-5 gnd Salmonella typhimurium (DE-588)4121604-0 gnd Lebensmittel (DE-588)4034870-2 gnd Physiologie (DE-588)4045981-0 gnd Sicherheit (DE-588)4054790-5 gnd |
| topic_facet | Electronic resource Salmonella Infections / prevention & control Food Contamination / prevention & control Food Microbiology Salmonella / pathogenicity Food / Microbiology Salmonella Salmonella food poisoning Salmonella typhimurium Lebensmittel Physiologie Sicherheit |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9780470999455 |
| work_keys_str_mv | AT bellc salmonellaapracticalapproachtotheorganismanditscontrolinfoods AT kyriakidesalec salmonellaapracticalapproachtotheorganismanditscontrolinfoods |