Titlebook: Microbial Food Poisoning; Adrian R. Eley Book 19921st edition Adrian R. Eley 1992 Laboratory.biology.food safety.health.medicine.microbiol

Stagger

Other bacterial pathogens, were divided into two groups according to whether infectivity or toxin production was considered to be the major mode of pathogenesis. The majority of bacterial pathogens known to cause food poisoning are found within these two groups. There is, however, a third group of bacteria implicated in food

錫箔紙

Mycotoxic fungi,nts, fungi require organic carbon compounds, although the presence of a wall means that, unlike animals, they have to feed by absorption of soluble nutrients rather than by ingestion of particulate food and subsequent digestion. Many fungi can metabolize complex insoluble materials, such as lingo-ce

intricacy

創(chuàng)作

Epidemiology,ountries of Europe and in North America. Throughout the 1980s salmonellosis, Campylobacter enteritis, listeriosis and haemorrhagic colitis due to verotoxin-producing strains of . (VTEC) in particular were reported with increasing frequency. Whether the increase was real or due to better reporting an

有斑點(diǎn)

關(guān)心

Food safety and food legislation,here may be other forms of presentation. Acute enteric disease is usually preventable, and, as demonstrated in Chapter 9, knowledge of good microbiological practices at all stages of the food production process is an essential part of our attempts to combat food poisoning by improving food safety. F

enhance

惰性氣體

Junction

Microbiological control of food production, stored from times of plenty to times of scarcity. It is only within the last two hundred years, however, that we have come to understand that many of the processes which cause deterioration of plant and animal tissues involve micro-organisms.

倔強(qiáng)一點(diǎn)