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Clostridium Botulinum: A Spore Forming Organism and a Challenge to Food Safety $87.00
Editors: Christine Rasetti-Escargueil (National Institute for Biological Standards and Control (Health Protection Agency), UK), Susanne Surman-Lee (HPA London Regional Food Water & Environmental Microbiology Laboratory, UK)
Book Description:
This book presents a wide overview of the Clostridium botulinum organism alongside the description of food borne botulism and the review of methods used to detect Clostridium botulinum in food. Clostridium botulinum produces extremely potent neurotoxins involved in severe paralytic illness called botulism. Starting from the history of Clostridium botulinum discovery, international experts on the topic explain the key steps involved in its neurotoxicity. Among the many topics presented is a study on the Botulism hazards from native foods prepared by inhabitants of Arctic regions. Other chapters explore experimental techniques and methods used to detect Botulinum in food, including principles of control of Clostridium botulinum, guidelines and codes of practice. New data or methods used to control Clostridium botulinum presence in meat, fish, in vegetable or in processed food are discussed. (Imprint: Nova)

Table of Contents:
1. Clostridium botulinum: history, strains and neurotoxin diversity
(Michel Popoff and Mazuet Christelle, Unité des Toxines et Pathogénie bactérienne, Institut Pasteur, Paris)

2. The molecular and structural biology of Clostridium botulinum neurotoxins reveals insights into the sophisticated mechanism of neurotoxicity
(Andreas Rummel, Institute of Toxicology, Hannover Medical School, Germany)

3. History of botulism, botulism around the world in the 20th century
(Zane Horowitz, Alaska Poison Center, Oregon Health & Sciences University, USA)

4. Infant botulism
(Lucia Fenicia, Fabrizio Anniballi, National Reference Centre for Botulism, Istituto Superiore di Sanità, Rome, Italy)

5. Passage of Botulinum toxins through the intestinal barrier,
(Yukako Fujinaga, Research Institute for Microbial Diseases, Osaka University, Japan)

6. Botulism symptoms, incubation period, complications, diagnosis and management
(Itzhak Brook, Georgetown University School of Medicine, Washington DC, USA)

7. Botulism Hazards from Native Foods in the Arctic Regions
(B. Zane Horowitz, Alaska Poison Center, Oregon Health & Sciences University, USA)

8. Detecting Botulinum in food: effective and sensitive detection of Clostridium botulinum toxin in foods
(Uma Basavanna, Guy E. Skinner1, and Shashi K. Sharma, Center for Food Safety and Applied Nutrition, U.S. FDA, Maryland, USA)

9. Integrated Approach used by Government Agencies and Industry to Protect the Consumer, Food Safety Legislation
(Angela Iriajen, C.Rasetti-Escargueil, NIBSC, HPA)

10. Control in primary food production: meat, fish and vegetables, control in processed foods: meat products, fish products, vegetable products and dairy products, control in REPFEDs
(Angela Iriajen, NIBSC, HPA)

11. Safe process design and food hygiene guidelines
(Flavio L. Schmidt, Department of Food Technology,State University of Campinas, Sao Paolo, Brazil)

12. Predictive modelling: predicting exposure of consumers to Clostridium botulinum neurotoxin in processed food
(Pradeep Malakar, Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK)


      Advances in Food Safety and Food Microbiology (Series Editors: Dr. Anderson de Souza Sant'Ana and Dr. Bernadette D.G.M. Franco)
   Binding: ebook
   Pub. Date: 2012
   Pages: 6 x 9 (NBC - C)
   ISBN: 978-1-61470-653-3
   Status: FM
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Clostridium Botulinum: A Spore Forming Organism and a Challenge to Food Safety