The Practical Food Microbiology Series 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.
The series is unique in its practical approach as it draws on real life
situations to highlight practical means for controlling the organism in foods.
This book details the causes of selected outbreaks and incidents of foodborne
botulism and assesses the lessons that can be learned from them. It examines
the characteristics of C. botulinum (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 minimize its potential to
cause harm to the consumer.
- This third title in the series (following E. coli and Listeria) covers Clostridium
botulinum in detail.
- Unique in its approach, the series draws on real life situations to highlight
practical means of controlling the organism in foods
- Designed for use by those in manufacturing, safety and quality control as well
as Environmental Health Officers and food research institutions
Contents
- Background
Taxonomy of Clostridium botulinum
Botulism: the illness
Sources of Clostridium botulinum
Outbreaks: causes and lessons to be learnt
Mascarpone: Italy
Hazelnut yoghurt: UK
Garlic in oil: Canada and USA
Baked potatoes: USA
Bottled peanuts: Taiwan
Canned cheese sauce: USA
Canned salmon: USA
Salted and air-dried fish: USA and Israel
Meat pie: USA
Factors affecting growth and survival of Clostridium botulinum
Temperature
pH, water activity and other factors
Industry focus: control of Clostridium botulinum
Refrigerated, cooked, cured and uncured meat products
Ambient-stored, minimally processed vegetables in oil
Refrigerated fresh salads and vegetables
Refrigerated, cooked fish products (including smoked fish)
Canned, cured, shelf-stable meats
Extended-life dairy desserts
Ambient-stable, extended shelf life pasta and bread products
Salamis and raw, dry-cured meats
Pasteurized, acidified, ambient-stored fruit and vegetables
Processed cheese
Low-acid canned foods
Generic control of C. botulinum
Industry action and reaction
Legislation and standards
Guidelines and codes of practice
Specifications
Monitoring for Clostridium botulinum
Test methods
The future
Glossary of terms
References
Index
to see books of related interest