Campylobacter : a practical approach to the organism and its control in foods

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Campylobacter : a practical approach to the organism and its control in foods

Campylobacter is the most common cause of bacterial food poisoning with over 400 million cases worldwide reported each year.

Bibliographic Details
Main Authors:	Bell, C. , 1946- (Author), Kyriakides, Alec (Author)
Format:	Book
Language:	English
Published:	Chichester, West Sussex, U.K. ; Ames, Iowa : Wiley-Blackwell , c2009
Series:	Practical food microbiology series
Subjects:	Campylobacter Campylobacter infections Food > Microbiology

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