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.
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Chichester, West Sussex, U.K. ; Ames, Iowa :
Wiley-Blackwell ,
c2009
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| Series: | Practical food microbiology series
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| Subjects: |
Table of Contents:
- 1. Background
- 2. Outbreaks : causes and lessons to be learnt
- 3. Factors affecting growth and survival of Campylobacter
- 4. Industry focus : control of Campylobacter
- 5. Industry action and reaction
- 6. Test methods
- 7. The future