{"product_id":"e-coli-isbn-9780751404623","title":"E. Coli","description":"Recent outbreaks of fatal food-borne illness associated with Vero cytotoxin-producing \u003cb\u003eE.Coli\u003c\/b\u003e (VTEC) have highlighted the need for thorough and coherent information to be provided to the food industry. \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe book details the causes of selected incidents and assesses the lessons that can be learnt from them. It examines the characteristics of \u003cb\u003eE.Coli\u003c\/b\u003e 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 minimise 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 taken when the organism is detected during monitoring programmes.\u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis 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 Officers and food research institutions.\u003c\/p\u003e  Foreword.\u003cb\u003e.\u003c\/b\u003e \u003cp\u003e\u003cb\u003e1. Background.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eTaxonomy of E. coli.\u003c\/p\u003e \u003cp\u003eIllnesses caused by E. coli.\u003c\/p\u003e \u003cp\u003eSources of E. Coli.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2. Outbreaks: causes and lessons to be learnt.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eCoked meat products: Scotland.\u003c\/p\u003e \u003cp\u003eMettwurst: Australia.\u003c\/p\u003e \u003cp\u003eUnpasteurized apple juice: USA and Canada.\u003c\/p\u003e \u003cp\u003ePasteurized milk: Scotland.\u003c\/p\u003e \u003cp\u003eSoft ripened French cheese: USA.\u003c\/p\u003e \u003cp\u003eBeefburgers: USA.\u003c\/p\u003e \u003cp\u003eSprouting vegetables: USA and Japan.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3. Factors affecting the growth and survival of E. coli.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGeneral.\u003c\/p\u003e \u003cp\u003eTemperature.\u003c\/p\u003e \u003cp\u003epH, water activity and other factors.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4. Industry focus: control of E. coli.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eRaw fermented and dry-cured meat products.\u003c\/p\u003e \u003cp\u003eRaw-milk mould-ripened soft cheese.\u003c\/p\u003e \u003cp\u003eFresh-pressed fruit juices.\u003c\/p\u003e \u003cp\u003eCooked meat products.\u003c\/p\u003e \u003cp\u003eRaw comminuted meat products: Beefburgers.\u003c\/p\u003e \u003cp\u003eReady-to-eat salads and vegetables and sprouted.\u003c\/p\u003e \u003cp\u003esalad vegetables.\u003c\/p\u003e \u003cp\u003eGeneric control of E. coli 0157 and other VTEC.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5, Industry action and reaction.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eLegislation and standards.\u003c\/p\u003e \u003cp\u003eGuidelines.\u003c\/p\u003e \u003cp\u003eSpecifications.\u003c\/p\u003e \u003cp\u003eMonitoring for E. coli and E.coli 0157\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6. Test methods.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eConventional methods.\u003c\/p\u003e \u003cp\u003eAlternative methods.\u003c\/p\u003e \u003cp\u003eOther methods.\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7. The future.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGlossary of terms.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e  \u003cb\u003e\u003cbr\u003e \u003c\/b\u003e \u003cp\u003e\u003cb\u003eChris Bell\u003c\/b\u003e is a Consultant Microbiologist. Alec Kyriakides is the Company Microbiologist of Sainsbury Supermarkets Ltd.\u003c\/p\u003e  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.\u003cbr\u003e \u003cp\u003eThe 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.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989095006437,"sku":"NP9780751404623","price":86.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780751404623.jpg?v=1761782774","url":"https:\/\/k12savings.com\/es\/products\/e-coli-isbn-9780751404623","provider":"K12savings","version":"1.0","type":"link"}