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This series of ten books covers specific organisms of concern to public health
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Produktdetails
- Produktdetails
- Springer
- Verlag: Springer Nature B.V.
- Seitenzahl: 164
- Erscheinungstermin: 31. Dezember 1995
- Englisch
- Abmessung: 241mm x 160mm x 15mm
- Gewicht: 418g
- ISBN-13: 9780751404647
- ISBN-10: 0751404640
- Artikelnr.: 62080189
- Herstellerkennzeichnung
- Libri GmbH
- Europaallee 1
- 36244 Bad Hersfeld
- gpsr@libri.de
- Springer
- Verlag: Springer Nature B.V.
- Seitenzahl: 164
- Erscheinungstermin: 31. Dezember 1995
- Englisch
- Abmessung: 241mm x 160mm x 15mm
- Gewicht: 418g
- ISBN-13: 9780751404647
- ISBN-10: 0751404640
- Artikelnr.: 62080189
- Herstellerkennzeichnung
- Libri GmbH
- Europaallee 1
- 36244 Bad Hersfeld
- gpsr@libri.de
Foreword.
1 Background.
Introduction.
Taxonomy of Listeria spp.
Listeriosis: the illness.
Sources of Listeria species.
2 Outbreaks: causes and lessons to be learnt.
Introduction.
Coleslaw: Canada.
Vacherin Mont d'Or cheese: Switzerland.
Belgian pâté: UK.
Pork tongue in aspic: France.
Smoked Mussels: New Zealand.
Chocolate Milk: USA.
Corn salad: Italy.
Butter: Finland.
3 Factors affecting the growth and survival of Listeria monocytogenes.
General.
Temperature.
pH, water activity and other factors.
4 Industry focus: control of Listeria monocytogenes.
Introduction.
Raw-milk mould-ripened soft cheese.
Cold-smoked fish.
Cooked sliced meat and pâté.
Cooked chilled ready-meals.
Raw dried and fermented meats.
Processed fresh dairy desserts.
Prepared salads and fruit.
Generic control of Listeria.
5 Industry action and reaction.
Introduction.
Legislation and standards.
Guidelines.
Specifications.
Monitoring for Listeria spp. and L. monocytogenes.
6 Test methods.
Conventional methods.
Alternative methods.
7 The future.
Glossary of terms.
References.
Index
1 Background.
Introduction.
Taxonomy of Listeria spp.
Listeriosis: the illness.
Sources of Listeria species.
2 Outbreaks: causes and lessons to be learnt.
Introduction.
Coleslaw: Canada.
Vacherin Mont d'Or cheese: Switzerland.
Belgian pâté: UK.
Pork tongue in aspic: France.
Smoked Mussels: New Zealand.
Chocolate Milk: USA.
Corn salad: Italy.
Butter: Finland.
3 Factors affecting the growth and survival of Listeria monocytogenes.
General.
Temperature.
pH, water activity and other factors.
4 Industry focus: control of Listeria monocytogenes.
Introduction.
Raw-milk mould-ripened soft cheese.
Cold-smoked fish.
Cooked sliced meat and pâté.
Cooked chilled ready-meals.
Raw dried and fermented meats.
Processed fresh dairy desserts.
Prepared salads and fruit.
Generic control of Listeria.
5 Industry action and reaction.
Introduction.
Legislation and standards.
Guidelines.
Specifications.
Monitoring for Listeria spp. and L. monocytogenes.
6 Test methods.
Conventional methods.
Alternative methods.
7 The future.
Glossary of terms.
References.
Index
1 Background.- Taxonomy of Listeria spp..- Listeriosis: the illness.- Sources of Listeria species.- 2 Outbreaks: causes and lessons to be learnt.- Coleslaw: Canada.- Vacherin Mont d'Or cheese: Switzerland.- Belgian pâté: UK.- Pork tongue in aspic: France.- Smoked mussels: New Zealand.- Chocolate milk: USA.- 3 Factors affecting the growth and survival of Listeria monocytogenes.- General.- Temperature.- pH, water activity and other factors.- 4 Industry focus: control of Listeria monocytogenes.- Raw-milk mould-ripened soft cheese.- Cold-smoked fish.- Cooked sliced meat and pâté.- Cooked ready meals.- Raw dried and fermented meats.- Processed fresh dairy desserts.- Generic control ofListeria.- 5 Industry action and reaction.- Legislation and Standards.- Guidelines.- Specifications.- Monitoring for Listeria spp. and L. monocytogenes.- 6 Test methods.- Conventional methods.- Alternative methods.- 7 The future.- Glossary of terms.- Appendix: National centres for typing Listeria cultures.- References.
Foreword.
1 Background.
Introduction.
Taxonomy of Listeria spp.
Listeriosis: the illness.
Sources of Listeria species.
2 Outbreaks: causes and lessons to be learnt.
Introduction.
Coleslaw: Canada.
Vacherin Mont d'Or cheese: Switzerland.
Belgian pâté: UK.
Pork tongue in aspic: France.
Smoked Mussels: New Zealand.
Chocolate Milk: USA.
Corn salad: Italy.
Butter: Finland.
3 Factors affecting the growth and survival of Listeria monocytogenes.
General.
Temperature.
pH, water activity and other factors.
4 Industry focus: control of Listeria monocytogenes.
Introduction.
Raw-milk mould-ripened soft cheese.
Cold-smoked fish.
Cooked sliced meat and pâté.
Cooked chilled ready-meals.
Raw dried and fermented meats.
Processed fresh dairy desserts.
Prepared salads and fruit.
Generic control of Listeria.
5 Industry action and reaction.
Introduction.
Legislation and standards.
Guidelines.
Specifications.
Monitoring for Listeria spp. and L. monocytogenes.
6 Test methods.
Conventional methods.
Alternative methods.
7 The future.
Glossary of terms.
References.
Index
1 Background.
Introduction.
Taxonomy of Listeria spp.
Listeriosis: the illness.
Sources of Listeria species.
2 Outbreaks: causes and lessons to be learnt.
Introduction.
Coleslaw: Canada.
Vacherin Mont d'Or cheese: Switzerland.
Belgian pâté: UK.
Pork tongue in aspic: France.
Smoked Mussels: New Zealand.
Chocolate Milk: USA.
Corn salad: Italy.
Butter: Finland.
3 Factors affecting the growth and survival of Listeria monocytogenes.
General.
Temperature.
pH, water activity and other factors.
4 Industry focus: control of Listeria monocytogenes.
Introduction.
Raw-milk mould-ripened soft cheese.
Cold-smoked fish.
Cooked sliced meat and pâté.
Cooked chilled ready-meals.
Raw dried and fermented meats.
Processed fresh dairy desserts.
Prepared salads and fruit.
Generic control of Listeria.
5 Industry action and reaction.
Introduction.
Legislation and standards.
Guidelines.
Specifications.
Monitoring for Listeria spp. and L. monocytogenes.
6 Test methods.
Conventional methods.
Alternative methods.
7 The future.
Glossary of terms.
References.
Index
1 Background.- Taxonomy of Listeria spp..- Listeriosis: the illness.- Sources of Listeria species.- 2 Outbreaks: causes and lessons to be learnt.- Coleslaw: Canada.- Vacherin Mont d'Or cheese: Switzerland.- Belgian pâté: UK.- Pork tongue in aspic: France.- Smoked mussels: New Zealand.- Chocolate milk: USA.- 3 Factors affecting the growth and survival of Listeria monocytogenes.- General.- Temperature.- pH, water activity and other factors.- 4 Industry focus: control of Listeria monocytogenes.- Raw-milk mould-ripened soft cheese.- Cold-smoked fish.- Cooked sliced meat and pâté.- Cooked ready meals.- Raw dried and fermented meats.- Processed fresh dairy desserts.- Generic control ofListeria.- 5 Industry action and reaction.- Legislation and Standards.- Guidelines.- Specifications.- Monitoring for Listeria spp. and L. monocytogenes.- 6 Test methods.- Conventional methods.- Alternative methods.- 7 The future.- Glossary of terms.- Appendix: National centres for typing Listeria cultures.- References.







