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Listeria
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This text is a timely addition to literature on food microbiology for food scientists and technologists, particularly food microbiologists in research establishments and universities, government and regulatory officials, food companies and independent consultants. The second edition of Listeria, part of Blackwell's well received Practical Food and Microbiology series, has been fully revised and updated to include the latest information on the microorganism and its taxonomy, details of recently documented outbreaks, and new legislation. This book, as in the previous edition, is an invaluable tool and must-have reference book for all food microbiologists.
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