Campylobacter: A practical approach to the organism and its control in foods

“The text is well written and amply interspaced withtables so that it is very informative and not too heavy to read,which is an almost unique combination in scientificbooks!” –International Poultry Production, Volume18, Number 1, and International Food Hygiene, Volume 20, Number7 The records of human gastrointestinal illness gathered bynational and international bodies concerned with matters relatingto public health clearly demonstrate that Campylobacter spp.are the most frequently identified bacteria causing infectiousintestinal disease. This new book provides up to date informationabout the species of Campylobacter most often associatedwith food poisoning, namely C. jejuni and C.coli.Like Salmonella spp., Campylobacter spp. arezoonotic agents. Many different domestic and wild animal, avian,and also insect reservoirs of these organisms have been identified.They are also widespread in the environment and have been found tosurvive in both soil and natural waters.Part of the authors’ Practical Food MicrobiologySeries, which includes books covering Listeriamonocytogenes, E. coli, Clostridium botulinum andSalmonella spp., this book again offers a practicaltreatment of Campylobacter spp., drawing on real-life casesto highlight effective means of controlling these pathogenicmicroorganisms in foods.Each volume in the series has been devised to provide practicaland accurate information about specific microorganisms of concernto public health. This new book includes information concerning thetaxonomy of Campylobacter spp. and methods used for theirisolation and characterisation, the illnesses caused by them, theoccurrences of outbreaks of illness and their investigation, andthe lessons that can be learnt from these.  Also discussed arethe sources of these organisms, routes by which they maycontaminate foods, factors affecting their survival and growth and,importantly, means for the control of Campylobacter spp. andtheir subsequent impact on public health.The information in this book is designed for use by those in thefood industry working in manufacturing, retailing and qualityassurance and those in associated professional sectors, e.g.health, and students in each of these areas. This book is aninvaluable tool and essential reference for all foodmicrobiologists.