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Books : Professional & Technical : Professional Science : Biological Sciences : Bacteriology
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Washington journalist Alan Sipress delivers a riveting account of why science alone can't stop the next pandemic.
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Fundamental Bacterial Genetics presents a concise introduction to microbial genetics. The text focuses on one bacterial species, Escherichia coli, but draws examples from other microbial systems at appropriate points to support the fundamental concepts of molecular genetics. A solid balance of concepts, techniques and applications makes this book an accessible, essential introduction to the theory and practice of fundamental microbial genetics.- FYI boxes - feature key experiments that lead to what we now know, biographies of key scientists, comparisons with other species and more.
- Study questions - at the end of each chapter, review and test students' knowledge of key chapter concepts.
- Key references - included both at chapter end and in a full reference list at the end of the book.
- Full Chapter on Genomics, Bioinformatics and Proteomics - includes coverage of functional genomics and microarrays.
- Dedicated website – animations, study resources, web research questions and illustrations downloadable for powerpoint files provide students and instructors with an enhanced, interactive experience.
- FYI boxes - feature key experiments that lead to what we now know, biographies of key scientists, comparisons with other species and more.
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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 Vero cytotoxin-producing E.Coli (VTEC) have highlighted the need for thorough and coherent information to be provided to the food industry.The book details the causes of selected incidents and assesses the lessons that can be learnt from them. It examines the characteristics of E.Coli and VTEC and identifies factors which make foods susceptible to contamination by these pathogens. Specific product sectors are used to indicate practical measures that can be applied to control VTEC in foods and minimise its potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action taken when the organism is detected during monitoring programmes.
This information is designed for use by the food industry, particularly personnel working in manufacturing, safety and quality control. It will also be useful for Environmental Health Officers and food research institutions.
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