Microbiological Aspects of Food Hygiene
İÇİNDEKİLERCONTENTS Introduction............................ 1. Reporting and surveillance.................... 2. Recent findings in food microbiology............... 2.1 Salmonella. 2.2 Clostridium perfringens................... 2.3 Bacillus cereus....................... 2.4 Clostridium botulinum.................... 2.5 Staphylococcus....................... 2.6 Vibrio parahaemolyticus. 2.7 Mycobacterium avium.................... 2.8 Viruses and rickettsias................... 2.9 Mycotoxins........................ 2.10 Animal parasites...................... 3. Food technology in relation to food hygiene........... 3.1 Thermal processing..................... 3.2 Freezing.......................... 3.3 Dehydration........................ 3.4 Use of microbe inhibitors.................. 3.5 Control of water content by addition of sugar........ 3.6 Control of microbial flora in raw foods........... 3.7 Radiation processing.................... 4. Foodstuffs that are particularly dangerous............. 4.1 Meat and meat products.................. 4.2 Milk and milk products................. . 4.3 Prepared and ready-to-eat nonsterile foods........ 4.4 Raw products....................... 4.5 Other foods 4.6 Food handling at the consumer level............ 5. Role of the laboratory in food hygiene programmes........ 5.1 Administration and training................. 5.2 Sampling and laboratory methods.............. 5.3 Microbiological standards for foods............. 6. Research needs......................... Acknowledgements......................... Annex 1. Principal features of food-borne diseases.......... Annex 2. Specimen forms for the reporting of food-borne disease outbreaks ......................... Annex 3. Procedure for collecting and submitting food samples for laboratory examination.................... Annex 4. Food-borne disease outbreaks in England and Wales, 1961-65 Annex 5. Laboratory detection of Clostridium botulinum....... Annex 6. Staphylococcal enterotoxin................ Annex 7. Identification of Vibrio parahaemolyticus.......... Annex 8. Mycotoxins in foods................... Annex 9. Selected bibliography...................  |
