Campylobacter 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


Campylobacter

简体网页||繁体网页
Bell, Chris 作者
Blackwell Pub Professional
译者
2009-10 出版日期
384 页数
£ 70.00 价格
Pap
丛书系列
9781405156288 图书编码

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发表于2024-11-23


Campylobacter 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Campylobacter 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Campylobacter 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024



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“The text is well written and amply interspaced with tables so that it is very informative and not too heavy to read, which is an almost unique combination in scientific books!” –International Poultry Production, Volume 18, Number 1, and International Food Hygiene, Volume 20, Number 7 The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli. Like Salmonella spp., Campylobacter spp. are zoonotic agents. Many different domestic and wild animal, avian, and also insect reservoirs of these organisms have been identified. They are also widespread in the environment and have been found to survive in both soil and natural waters. Part of the authors’ Practical Food Microbiology Series, which includes books covering Listeria monocytogenes, E. coli, Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp., drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods. Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these. Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health.

The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists.

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