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Book Cover
Author Bell, Chris.

Title E. Coli : a practical approach to the organism and its control in foods / Chris Bell, Alec Kyriakides
Edition First edition
Published London ; New York : Blackie Academic & Professional, 1998


Location Call no. Vol. Availability
 MELB  616.01442 Bel/Eca  AVAILABLE
Description viii, 200 pages : illustrations ; 24 cm
regular print
Series Practical food microbiology series
Practical food microbiology series.
Contents 1. Background. Taxonomy of E. coli. Illnesses caused by E. coli. Sources of E. coli -- 2. Outbreaks: causes and lessons to be learnt. Cooked meat products: Scotland. Mettwurst: Australia. Unpasteurized apple juice: USA and Canada. Pasteurized milk: Scotland. Soft ripened French cheese: USA. Beefburgers: USA. Sprouting vegetables: USA and Japan -- 3. Factors affecting the growth and survival of E. coli. General. Temperature. pH, water activity and other factors -- 4. Industry focus: control of E. coli. Raw fermented and dry-cured meat products. Raw-milk mould-ripened soft cheese. Fresh-pressed fruit juices. Cooked meat products. Raw comminuted meat products: beefburgers. Ready-to-eat salads and vegetables and sprouted salad vegetables. Generic control of E. coli O157 and other VTEC -- 5. Industry action and reaction. Legislation and standards. Guidelines. Specifications. Monitoring for E. coli and E. coli O157 -- 6. Test methods. Conventional methods. Alternative methods
Other methods -- 7. The future
Bibliography Includes bibliographical (pages [181]-191) and index
Subject Escherichia coli infections.
Escherichia coli -- Microbiology.
Escherichia coli.
Food adulteration and inspection.
Food contamination.
Food poisoning -- Prevention.
Food -- Microbiology.
Food -- Standards.
Foodborne diseases.
Author Kyriakides, Alec.
LC no. 98072143
ISBN 0751404624