Printer Friendly

Clostridium Botulinum, Ecology and Control in Foods.

This book is intended to serve as a reference in the fields of bacterial pathogens and microbial ecology and relies on the wide-ranging expertise of the 15 co-authors who produced the text in conjunction with the two editors.

In recent years strains of recognized clostridial species other than C. botulinum have been found to be capable of producing neurotoxins and of causing botulism. These discoveries have altered the concept of the group of organisms associated with botulism.

There is an introductory chapter setting out the known facts on clostridia producing botulinum neurotoxins. The other four chapters in the first section, entitled Ecology, carry informative titles of their own, and run: Clostridium botulinum in the environment; Clostridium botulinum in foods; Epidemiology of human foodborne botulism; and Worldwide incidence and ecology on infant botulism.

Part 2, entitled Control of clostridium botulinum in foods, is divided into a further nine chapters as follows: Principles of control; Control in meat and meat products; Control in fishery products; Control in fruits and vegetables; Control in dairy products; Potential hazards associated with REPFEDS; Hazards from Northern native foods; Destruction of botulism toxins in food and water; and Predictive modelling.

As we move to control and understand more about the foods we eat, it becomes increasingly important that we understand the use of micro-organisms in some of our more traditional foods. This book looks behind an organism that has long been regarded with awe because of its powerful effect in the sphere of toxin production in food.

For those like me, who didn't immediately recognise the acronym REPREDS, it stands for Refrigerated, Processed Foods of Extended Durability!
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Jun 1, 1993
Words:270
Previous Article:Advances in Baking Technology.
Next Article:New Technologies for the Food and Drink Industries.
Topics:


Related Articles
Foodborne Bacterial Pathogens.
Sous Vide and Cook-Chill Processing for the Food Industry.
Purify, genetically characterize bacteriocin for C. botulinum.
MICROBIAL FOODBORNE DISEASES.
CLOSTRIDIUM BOTULINUM.
Microbial Safety of Minimally Processed Foods. (Bookshelf).
Micro-Facts, The Working Companion for Food Microbiologists, 5th Edition.
Food-borne pathogens; methods and protocols.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters