Clostridium Botulinum A Practical Approach to the Organism and its Control in Foods

by Bell, Chris; Kyriakides, Alec

• ISBN13: 9780632055210
• ISBN10: 0632055219
• Edition: 1st
• Format: Paperback
• Copyright: 2000-06-08
• Publisher: Wiley-Blackwell

Summary

The Practical Food Microbiology Series gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas.Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods.Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.

Author Biography

Chris Bell is a Consultant Food Microbiologist.

Alec Kyriakides is the Company Microbiologist of Sainsbuty's Supermarkets Ltd.

Table of Contents

Foreword	vii
Background	1	(20)
Introduction	1	(2)
Taxonomy of Clostridium botulinum	3	(2)
Botulism: the illness	5	(3)
Sources of Clostridium botulinum	8	(13)
Outbreaks: causes and lessons to be learnt	21	(42)
Introduction	21	(2)
Mascarpone: Italy	23	(6)
Hazelnut yoghurt: UK	29	(5)
Garlic in oil: Canada and USA	34	(5)
Baked potatoes: USA	39	(4)
Bottled peanuts: Taiwan	43	(4)
Canned cheese sauce: USA	47	(4)
Canned salmon: UK	51	(5)
Salted and air-dried fish: USA and Israel	56	(4)
Meat pie: USA	60	(3)
Factors affecting growth and survival of Clostridium botulinum	63	(23)
General	63	(2)
Temperature	65	(10)
pH, water activity and other factors	75	(11)
Industry focus: control of Clostridium botulinum	86	(179)
Introduction	86	(12)
Refrigerated, cooked, cured and uncured meat products	98	(23)
Ambient-stored, minimally processed vegetables in oil	121	(12)
Refrigerated fresh salads and vegetables	133	(15)
Refrigerated, cooked fish products (including smoked fish)	148	(19)
Canned, cured, shelf-stable meats	167	(9)
Extended-life dairy desserts	176	(11)
Ambient-stable, extended shelf life pasta and bread products	187	(15)
Salamis and raw, dry-cured meats	202	(22)
Pasteurised, acidified, ambient-stored fruit and vegetables	224	(10)
Processed cheese	234	(12)
Low acid canned foods	246	(12)
Generic control of C. botulinum	258	(7)
Industry action and reaction	265	(10)
Introduction	265	(2)
Legislation and standards	267	(2)
Guidelines and codes of practice	269	(1)
Specifications	270	(1)
Monitoring for Clostridium botulinum	271	(4)
Test methods	275	(5)
The future	280	(3)
Glossary of terms	283	(4)
References	287	(14)
Index	301