{"product_id":"clostridium-botulinum-isbn-9780632055210","title":"Clostridium Botulinum","description":"The \u003ci\u003ePractical Food Microbiology Series\u003c\/i\u003e gives 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.\u003cbr\u003e \u003cp\u003e\u003ci\u003eClostridium botulinum\u003c\/i\u003e produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eFoodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.\u003c\/p\u003e  Foreword. \u003cp\u003e1 Background.\u003c\/p\u003e \u003cp\u003e2 Outbreaks: causes and lessons to be learnt.\u003c\/p\u003e \u003cp\u003e3 Factors affecting growth and survival of \u003ci\u003eClostridium botulinum\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003e4 Industry focus: control of \u003ci\u003eClostridium botulinum\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003e5 Industry action and reaction.\u003c\/p\u003e \u003cp\u003e6 Test methods.\u003c\/p\u003e \u003cp\u003e7 The future.\u003c\/p\u003e \u003cp\u003eGlossary of terms.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e \"\u003ci\u003eClostridium botulinum, \u003c\/i\u003ethe third in Blackwell Science's \u003ci\u003ePractical Food Microbiology \u003c\/i\u003eseries (successor to \u003ci\u003eListeria \u003c\/i\u003eand \u003ci\u003eE. coli\u003c\/i\u003e) is another triumph of concise, interesting and informative information\" (\u003ci\u003eInternational Food Safety News\u003c\/i\u003e)  \u003cb\u003eChris Bell\u003c\/b\u003e is a Consultant Food Microbiologist.\u003cbr\u003e \u003cp\u003e\u003cb\u003eAlec Kyriakides\u003c\/b\u003e is the Company Microbiologist of Sainsbuty's Supermarkets Ltd.\u003c\/p\u003e  \u003ci\u003eClostridium botulinum\u003c\/i\u003e produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore-forming bacterium requiring anaerobic conditions for growth, \u003ci\u003eC. botulinum\u003c\/i\u003e is a potential hazard associated with a wide range of both ambient stable and chilled foods.\u003cbr\u003e \u003cp\u003eDespite the knowledge and understanding accumulated about C. botulinum since 1897 when the organism was first isolated from a food responsible for a fatal botulism outbreak, foodborne botulism still occurs in countries all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure their safety in respect of this important organism.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Practical Food Microbiology Series\u003c\/i\u003e 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.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThe series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eThis book details the causes of selected outbreaks and incidents of foodborne botulism and assesses the lessons that can be learnt from them. It examines the characteristics of \u003ci\u003eC. botulinum\u003c\/i\u003e (proteolytic and non-proteolytic types) and identifies factors which 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 C. botulinum in foods and minimise its potential to cause harm to the consumer.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47988936474853,"sku":"NP9780632055210","price":102.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780632055210.jpg?v=1761782121","url":"https:\/\/k12savings.com\/products\/clostridium-botulinum-isbn-9780632055210","provider":"K12savings","version":"1.0","type":"link"}