Name: Listeria: A Practical Approach to the Organism and Its Control in Foods (en Inglés)
Price: 428.85 PEN
Availability: InStock
Author: Bell, Chris ; Kyriakides, Alec
ISBN: 9781405106184

portada Listeria: A Practical Approach to the Organism and Its Control in Foods (en Inglés)

Formato

Libro Físico

Autor

Chris Bell

Alec Kyriakides

Editorial

Wiley-Blackwell

Idioma

Inglés

N° páginas

304

Encuadernación

Tapa Blanda

Dimensiones

23.5 x 16.3 x 1.4 cm

Peso

0.56 kg.

ISBN

1405106182

ISBN13

9781405106184

N° edición

0002

Categorías

Microbiología médica y virología
Toxicología médica
Tecnología alimentaria

Listeria: A Practical Approach to the Organism and Its Control in Foods (en Inglés)

Chris Bell (Autor) · Alec Kyriakides (Autor) · Wiley-Blackwell · Tapa Blanda

Libro Físico

S/ 428,85

S/ 857,70

Ahorras: S/ 428,85

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Envío normal

Origen: Reino Unido (Costos de importación incluídos en el precio)

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Reseña del libro "Listeria: A Practical Approach to the Organism and Its Control in Foods (en Inglés)"

Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific microorganisms of concern to public health. This series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling pathogenic microorganisms in foods. Listeria monocytogenes has been recognised as an animal pathogen for over 70 years, and in the last two or three decades concern has been focused on the role of food in the transmission of human listeriosis, and also on L. monocytogenes as a cause of febrile gastroenteritis. This second edition has been fully revised and updated to include the latest information on L. monocytogenes, including its taxonomy, details of recently documented outbreaks implicating the organism, and legislation relating to the organism. The book aims to give the reader an overview of Listeria and particularly L. monocytogenes. It is primarily intended as an aid for those persons who want to understand the nature of the hazard that this organism presents to food products, and the means of controlling it. The information is designed for use by those in the food industry working in manufacturing, retail, and quality assurance; those in associated professional sectors, e.g. healthcare; as well as students in each of these areas. The book is an invaluable tool and essential reference for all food microbiologists.