Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology - Bell, Chris (Consultant Food Microbiologist, UK) - Books - John Wiley and Sons Ltd - 9780632055210 - April 12, 2000
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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology

Bell, Chris (Consultant Food Microbiologist, UK)

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Clostridium Botulinum: A Practical Approach to the Organism and its Control in Foods - Practical Food Microbiology

Clostridium botulinum produces a neurotoxin which causes the severe, often fatal illness, botulism. As a spore--forming bacterium requiring anaerobic conditions for growth, C. botulinum is a potential hazard associated with a wide range of both ambient stable and chilled foods. Despite the knowledge and understanding accumulated about C.

328 pages, 13

Media Books     Paperback Book   (Book with soft cover and glued back)
Released April 12, 2000
ISBN13 9780632055210
Publishers John Wiley and Sons Ltd
Pages 328
Dimensions 156 × 235 × 18 mm   ·   617 g
Language English  

See all of Bell, Chris (Consultant Food Microbiologist, UK) ( e.g. Paperback Book )