Campylobacter : a practical approach to the organism and its control in foods

Author / Creator

Bell, C., 1946-

Available as

Physical

Summary

"The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the mos...

"The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli." "The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is a tool and reference for all food microbiologists." --Book Jacket.

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