Campylobacter A practical approach to the

"The text is well written and amply interspaced with tables so that it is very informative and not too heavy to read, which is an almost unique combination in scientific books!" -International Poultry Production, Volume 18, Number 1, and International Food Hygiene, Volume 20, Number 7The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli.Like Salmonella spp., Campylobacter spp. are zoonotic 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 to survive in both soil and natural waters.Part of the authors' Practical Food Microbiology Series, which includes books covering Listeria monocytogenes, E. coli, Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp., drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods.Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these. Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health. The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists.

Chris Bell is a Consultant Microbiologist based in the UK

Alec Kyriakides is Head of Product Safety at Sainsbury's Supermarkets Ltd, London, UK

Foreword	p. vii
Background	p. 1
Introduction	p. 1
Taxonomy of Campylobacter	p. 2
Illness caused by Campylobacter	p. 6
Sources of Campylobacter	p. 16
Outbreaks: causes and lessons to be learnt	p. 53
Introduction	p. 53
Stir-fried meat: Wales	p. 55
Drinking water: UK	p. 59
Pasteurised milk: Scotland	p. 63
Raw-milk cheese: USA	p. 67
Bottled water: Greece/USA	p. 72
Infected food handler: USA	p. 76
Cross-contamination: USA	p. 79
Bird-pecked milk: England	p. 83
Factors affecting growth and survival of Campylobacter	p. 86
Introduction	p. 86
Temperature	p. 88
pH, water activity and other factors	p. 99
Industry focus: control of Campylobacter	p. 107
Introduction	p. 107
Raw chicken	p. 116
Cooked meat	p. 155
Ready-to-eat and ready-to-wash fruit and salad vegetables	p. 178
Pasteurised milk	p. 213
Unpasteurised milk cheese	p. 234
Raw fermented and air-dried meat	p. 250
Generic control of Campylobacter	p. 261
Industry action and reaction	p. 274
Introduction	p. 274
Legislation and standards	p. 275
Guidelines	p. 278
Specifications	p. 281
Monitoring for Campylobacter	p. 283
Test methods	p. 289
Conventional methods	p. 289
Alternative methods	p. 299
General	p. 307
The future	p. 309
Glossary of terms	p. 314
References	p. 319
Index	p. 353
Table of Contents provided by Ingram. All Rights Reserved.

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

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