Clostridium Botulinum: A Spore Forming Organism and a Challenge to Food Safety ( Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco) )

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Description

This book presents a wide overview of the Clostridium botulinum organism alongside the description of food borne botulism and the review of methods used to detect Clostridium botulinum in food. Clostridium botulinum produces extremely potent neurotoxins involved in severe paralytic illness called botulism. Starting from the history of Clostridium botulinum discovery, international experts on the topic explain the key steps involved in its neurotoxicity. Among the many topics presented is a study on the Botulism hazards from native foods prepared by inhabitants of Arctic regions. Other chapters explore experimental techniques and methods used to detect Botulinum in food, including principles of control of Clostridium botulinum, guidelines and codes of practice. New data or methods used to control Clostridium botulinum presence in meat, fish, in vegetable or in processed food are discussed.

The users who browse this book also browse