Immunoassays for Food-poisoning Bacteria and Bacterial Toxins

  • G. M. Wyatt

Part of the Food Safety Series book series (FSS)

Table of contents

  1. Front Matter
    Pages i-xiii
  2. G. M. Wyatt
    Pages 1-4
  3. G. M. Wyatt
    Pages 5-21
  4. G. M. Wyatt
    Pages 22-25
  5. G. M. Wyatt
    Pages 26-28
  6. G. M. Wyatt
    Pages 29-71
  7. G. M. Wyatt
    Pages 72-77
  8. G. M. Wyatt
    Pages 78-85
  9. G. M. Wyatt
    Pages 86-90
  10. G. M. Wyatt
    Pages 91-95
  11. Back Matter
    Pages 96-129

About this book


Consumer safety has become a central issue of the food supply system in most countries. It encompasses a large number of interacting scientific and tech­ nological matters, such as agricultural practice, microbiology, chemistry, food technology, processing, handling and packaging. The techniques used in understanding and controlling contaminants and toxicity range from the most sophisticated scientific laboratory methods, through industrial engineering science to simple logical rules implemented in the kitchen. The problems of food safety, however, spread far beyond those directly occupied in food production. Public interest and concern has become acute in recent years, alerting a wide spectrum of specialists in research, education and public affairs. This series aims to present timely volumes covering all aspects of the subject. They will be up-to-date, specialist reviews written by acknowledged experts in their fields of research to express each author's own viewpoint. The readership is intended to be wide and international, and the style to be comprehensible to non-specialists, albeit professionals. The series will be of interest to food scientists and technologists working in industry, universities, polytechnics and government institutes; legislators and regulators concerned with the food supply; and specialists in agriculture, engineering, health care and consumer affairs. One of the most difficult situations to control is the contamination of food by small numbers of pathogenic micro-organisms before they multiply to give the large populations causing food poisoning when eaten.


agriculture bacteria chemistry food food safety food technology health microbiology processing toxicity toxin

Authors and affiliations

  • G. M. Wyatt
    • 1
  1. 1.AFRC Institute of Food ResearchNorwichUK

Bibliographic information

  • DOI
  • Copyright Information G. M. Wyatt, H. A. Lee and M. R. A. Morgan 1992
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5826-8
  • Online ISBN 978-1-4615-2001-6
  • Buy this book on publisher's site