Salmonella

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Human illness attributed to food borne pathogenic microorganisms, such as Salmonella, has been prominent in the mass media in recent years. This book details the causes of selected outbreaks and assesses the lessons that can be learned from them. It examines the characteristics of Salmonella spp. and identifies factors that make food susceptible to contamination and growth of these organisms. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, as well as those in associated professions such as public health, and students in each of these areas. The text provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected.

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