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Bell, C. 1946-

Overview
Works: 11 works in 56 publications in 2 languages and 1,132 library holdings
Genres: Handbooks, manuals, etc 
Roles: Author, Editor
Classifications: LB1060, 370.1523
Publication Timeline
Key
Publications about C Bell
Publications by C Bell
Most widely held works by C Bell
Listeria : a practical approach to the organism and its control in foods by C Bell( Book )
19 editions published between 1997 and 2013 in English and held by 321 libraries worldwide
"This second edition has been fully revised and updated to include the latest information on L. monocytogenes, including its taxonomy, details of recently documented outbreaks implicating the organism and legislation relating to the organism. The book aims to give the reader an overview of Listeria and particularly L. monocytogenes; it is primarily intended as an aid for those persons who want to understand the nature of the hazard that this organism presents to food products and the means of controlling it." "The information 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. The book, as in its previous edition, is an invaluable tool and essential reference for all food microbiologists."--BOOK JACKET
Salmonella : a practical approach to the organism and its control in foods by C Bell( Book )
6 editions published between 2001 and 2002 in English and held by 288 libraries worldwide
Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas. The series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods. Salmonella species are arguably the most commonly reported food associated human pathogens in the developed world. They are zoonotic agents and many different animal reservoirs are known. They can be found widely in the environment and may also establish in food processing environments. Over 2000 serotypes of Salmonella have been identified to-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen. This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimise their 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 to be taken when the organism is detected during monitoring programmes
E. Coli : a practical approach to the organism and its control in foods by C Bell( Book )
2 editions published in 1998 in English and held by 152 libraries worldwide
Food microbiology and laboratory practice by C Bell( Book )
12 editions published between 1998 and 2007 in English and held by 131 libraries worldwide
This text is intended for laboratory workers in the food industry, Public Health Laboratory Service and all government, academic and research institutions. It provides a contemporary working knowledge of all aspects of food microbiology with a particular focus on practical laboratory aspects
Clostridium botulinum : a practical approach to the organism and its control in foods by C Bell( Book )
5 editions published between 1999 and 2002 in English and held by 115 libraries worldwide
Campylobacter : a practical approach to the organism and its control in foods by C Bell( Book )
5 editions published between 2009 and 2010 in English and held by 80 libraries worldwide
The 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
Development and use of microbiological criteria for foods by Institute of Food Science and Technology (U.K.)( Book )
2 editions published in 1999 in English and held by 21 libraries worldwide
Clostridium botulinum : una aproximación práctica al microorganismo y su control en los alimentos by C Bell( Book )
1 edition published in 2005 in Spanish and held by 6 libraries worldwide
E. coli : una aproximación práctica al microorganismo y su control en los alimentos by C Bell( Book )
2 editions published between 1998 and 2000 in Spanish and held by 3 libraries worldwide
Evaluating and assessing for learning by N. D. C Harris( Book )
1 edition published in 1994 in English and held by 1 library worldwide
 
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Alternative Names
Bell, C.
Bell, Chris 1946-
Languages
English (53)
Spanish (3)
Covers
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