- We will send in 10–14 business days.
/images/books/4038832/9780632055210.jpg)
- Author: Bell
- Publisher: John Wiley & Sons
- ISBN-10: 0632055219
- ISBN-13: 9780632055210
- Format: 16.4 x 23.2 x 1.9 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
The Practical Food Microbiology Series gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas.
Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods.
Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 20d.09:01:06
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Bell
- Publisher: John Wiley & Sons
- ISBN-10: 0632055219
- ISBN-13: 9780632055210
- Format: 16.4 x 23.2 x 1.9 cm, softcover
- Language: English English
The Practical Food Microbiology Series gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas.
Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods.
Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.
Reviews