An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.

part 1|117 pages


chapter 2|31 pages

Clostridium botulinum in the Environment

ByKaren L. Dodds

chapter 3|17 pages

Clostridium botulinum in Foods

ByKaren L. Dodds

chapter 4|36 pages

Epidemiology of Human Foodborne Botulism

ByAndreas H. W. Hauschild

chapter 5|13 pages

Worldwide Incidence and Ecology of Infant Botulism

ByKaren L. Dodds

part 2|289 pages

Control of Clostridium Botulinum in Foods

chapter 6|58 pages

Principles of control

ByKim Jungho, Peggy M. Foegeding

chapter 7|31 pages

Control in Meat and Meat Products

ByFriedrich-Karl Lücke, Terry A. Roberts

chapter 8|24 pages

Control in Fishery Products

ByMel W. Eklund

chapter 9|28 pages

Control in Fruits and Vegetables

ByS. H. W. Notermans

chapter 10|17 pages

Control in Dairy Products

ByDavid L. Collins-Thompson, Diane S. Wood

chapter 11|26 pages

Potential Hazards Associated with REPFEDS

ByBarbara M. Lund, S. H. W. Notermans

chapter 12|19 pages

Hazards from Northern Native Foods

ByRobert B. Wainwright

chapter 13|19 pages

Destruction of Botulinum Toxins in Food and Water

ByLynn S. Siegel

chapter 14|64 pages

Predictive Modeling

ByDavid A. Baker