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Foodborne Bacterial Pathogens.

FOODBORNE BACTERIAL PATHOGENS

This book has been designed as a reference for food scientists and chapters are devoted to a specific pathogen. Many authors have been used to achieve the required result and each chapter is presented in the same general format. Following historical and background material, sections deal with the classification, survival and growth characteristics, the nature of the disease, epidemiology, procedures for detecting the organism, mechanisms of pathogenicity and control measures.

The intention is to present a description of our current understanding of bacterial pathogens associated with food, so the final chapter deals with a range of the lesser known pathogens. The first fifteen chapters cover Aeromonas hydrophila, Bacillus cereus and other Bacillus species, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Plesimonas shigelloides, Salmonella, Shigella, Staphylococcus aureus, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Yersinia enterocolitica and Yersinia pseudotuberculosis, and Less recognized or presumptive foodborne pathogenic bacteria.

Because it is a big subject, the various authors have given great attention to providing references to more information chapter by chapter. This ensures that the book can be used both for quick reference and more fulsome research.
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Publication:Food Trade Review
Article Type:Book Review
Date:May 1, 1990
Words:189
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