Foodborne microorganisms of public health significance
By: editor in chief, Ailsa D. Hocking.
Contributors: Hocking, Ailsa D. 1950-; Australian Institute of Food Science and Technology. New South Wales Branch. Food Microbiology Group.
Edition: 6th ed.
Publisher: Australian Institute of Food Science and Technology, (NSW Branch) Food Microbiology Group
Published: 2003
Place of publication: Waterloo, N.S.W
Language: eng
Number of pages: 742
Subjects: Food -- Microbiology.; Food contamination.; Food poisoning.; Escherichia coli.; Listeria.; Food -- Analysis.
Notes: Includes bibliographical references and index.
AIFST (NSW Branch) Food Microbiology Group --t.p.
Table of contents: title: Ch.1.  Food safety and testing in perspective; title: Ch.2. Risk management and risk assessment; title: Ch.3. Sampling for microbiological analysis; title: Ch.4. Investigation of foodborne disease outbreaks; title: Ch.5. New directions in the microbiological analysis of foods; title: Ch.6.  Enteric indicator organisms in food; title: Ch.7. Antibiotic resistant microorganisms in the food supply; title: Ch.8. Salmonella; title: Ch.9. Enteropathogenic Escherichia coli; title: Ch.10. Campylobacter; title: Ch.11. Pathogenic vibrios; title: Ch.12. Staphylococcus aureeus and staphylococcal enterotoxins; title: Ch.13. Listeria monocytogenes; title: Ch.14. Bacillus cereus and other Bacillus species; title: Ch.15. Clostridium perfringens; title: Ch.16. Clostridium botulinum; title: Ch.17. Shigella; title: Ch.18 Aeromonas; title: Ch.19. Yersinia enterocolitica; title: Ch.20. Mycobacteria; title: Ch.21. Burkholdaria cocovenenans; title: Ch.22. Viruses food and environment; title: Ch.23. Transmissable spongiform encephalopathis and the food chain; title: Ch.24. Mycotoxigenic fungi; title: Ch.25. Algal toxins in Australian shellfish; title: Ch. 26. Fishborne illnesses: Scombroid and ciguatera poisoning; title: Ch.27. The parasitology of foods.-  Appe