Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.

V.1. A-C. v.2. D-L. v.3. M-R. v.4. S-Z, Index.

V.1. A-C. v.2. D-L. v.3. M-R. v.4. S-Z, Index.

Microbiology Handbook: Dairy Products provides readers with an easy-to-use reference to microorganisms found in milk and dairy products.

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

An indexed directory of current research project abstracts in toxicology and related fields.

Abstract: This two volume second edition is divided into two parts: (1) terms and descriptions; (2) food composition, properties, general data. This set includes research from the twelve year period between the first and second editions. The texts provides current data and relevant facts in the field of food science and technology. Part 1 consists of dictionary terms and descriptions detailing information on the subject including some data where feasible. Part 2 is composed of alphabetical sections containing food compositions, properties, and general data, making part 2 a "data book" of tables, charts, formulas, etc.