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  • © 1996

Microorganisms in Foods 5

Characteristics of Microbial Pathogens

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Hardcover Book USD 349.99
Price excludes VAT (USA)

About this book

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).


  • DSI_8062
  • Microbial Pathogens
  • food science
  • microorganisms

Bibliographic Information

  • Book Title: Microorganisms in Foods 5

  • Book Subtitle: Characteristics of Microbial Pathogens

  • Authors: International Commission on Microbiological Specifications for Foods (ICMSF)

  • Publisher: Springer New York, NY

  • Copyright Information: Springer-Verlag US 1996

  • Hardcover ISBN: 978-0-412-47350-0Published: 30 June 1996

  • Edition Number: 1

  • Number of Pages: VI, 514

  • Topics: Food Science, Organic Chemistry

Buying options

Hardcover Book USD 349.99
Price excludes VAT (USA)