| 000 -LEADER |
|---|
| fixed length control field |
02245nam a2200229 a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160103s2002 xxu eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
0849312132 (hardcover) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| ISBN |
9780849312137 (hardcover) |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
615.954 Blackburn 20491 1st 2002 Food.Science |
| 100 ## - MAIN ENTRY--AUTHOR NAME |
|---|
| Personal name |
Blackburn, De Clive |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Foodborne Pathogens : Hazards, Risk Analysis and Control |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
1st ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication |
India : |
| Name of publisher |
CRC Press, |
| Year of publication |
2002. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Number of Pages |
521 p. ; |
| 490 1# - SERIES STATEMENT |
|---|
| Series statement |
Woodhead Publishing in Food Science and Technology |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens provides an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens. Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation. This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food--Microbiology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Foodborne Diseases |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical Term |
Food Science and Human Nutrition |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
McClure, Peter. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
