A Practical Approach to the Organism and Its Control in Foods by Chris Bell and Alec Kyriakides
The book details the causes of selected incidents and assesses 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.
This book 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 programs.
Contents:
Background. Outbreaks: causes and lessons to be learnt. factors affecting the growth and survival
of E. coli. Industry focus: control of E. coli. Industry action and reaction.
Test methods. Glossary of terms. References. Index.
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