E. Coli A Practical Approach to the Organism and its Control in Foods

by Bell, Chris; Kyriakides, Alec

• ISBN13: 9780751404623
• ISBN10: 0751404624
• Edition: 1st
• Format: Paperback
• Copyright: 1999-05-04
• Publisher: Wiley-Blackwell

Summary

This series of ten books covers specific organisms of concern to public health and their means of monitoring and control. Each title draws heavily on real-life situations highlighting lessons to be learned when things have gone

Author Biography

Chris Bell is a Consultant Microbiologist. Alec Kyriakides is the Company Microbiologist of Sainsbury Supermarkets Ltd.

Table of Contents

Foreword	vii
1 Background	1	(14)
Introduction	1	(1)
Taxonomy of E. coli	2	(3)
Illnesses caused by E. coli	5	(6)
Sources of E. coli	11	(4)
2 Outbreaks: causes and lessons to be learnt	15	(29)
Introduction	15	(1)
Cooked meat products: Scotland	16	(3)
Mettwurst: Australia	19	(6)
Unpasteurized apple juice: USA and Canada	25	(3)
Pasteurized milk: Scotland	28	(3)
Soft ripened French cheese: USA	31	(4)
Beefburgers: USA	35	(4)
Sprouting vegetables: USA and Japan	39	(5)
3 Factors affecting the growth and survival of E. coli	44	(8)
General	44	(1)
Temperature	45	(2)
pH, water activity and other factors	47	(5)
4 Industry focus: control of E. coli	52	(99)
Introduction	52	(9)
Raw fermented and dry-cured meat products	61	(14)
Raw-milk mould-ripened soft cheese	75	(17)
Fresh-pressed fruit juices	92	(9)
Cooked meat products	101	(13)
Raw comminuted meat products: beefburgers	114	(15)
Ready-to-eat salads and vegetables and sprouted salad vegetables	129	(12)
Generic control of E. coli O157 and other VTEC	141	(10)
5 Industry action and reaction	151	(12)
Introduction	151	(1)
Legislation and standards	152	(4)
Guidelines	156	(1)
Specifications	157	(1)
Monitoring for E. coli and E. coli O157	158	(5)
6 Test methods	163	(14)
Conventional methods	163	(9)
Alternative methods	172	(2)
Other methods	174	(3)
7 The future	177	(2)
Glossary of terms	179	(2)
References	181	(12)
Index	193