E. Coli: A Practical Approach to the Organism and its Control in Foods (Practical Food Microbiology)

Recent outbreaks of fatal food-borne illness associated with Verocytotoxin-producing E.Coli (VTEC) have highlighted the needfor thorough and coherent information to be provided to the foodindustry.The book details the causes of selected incidents and assessesthe lessons that can be learnt from them. It examines thecharacteristics of E.Coli and VTEC and identifies factorswhich make foods susceptible to contamination by these pathogens.Specific product sectors are used to indicate practical measuresthat can be applied to control VTEC in foods and minimise itspotential to cause harm to the consumer. It also provides guidancein selecting effective sampling plans and test methods to monitorand detect the organism and offers pragmatic advice on action takenwhen the organism is detected during monitoring programmes.This information is designed for use by the food industry,particularly personnel working in manufacturing, safety and qualitycontrol. It will also be useful for Environmental Health Officersand food research institutions.