총 183페이지

Part
보툴리눔의 특성과 현황
Ⅰ
제1장 Cl. botulinum의 역사···········································3
제2장 Cl. botulinum 특성············································14
제3장 유럽의 가축 보툴리즘 현황·······························40
제4장 아포 세균··························································52
Part
보툴리즘 방역과 감별진단
Ⅱ
제5장 보툴리즘 감별진단과 방역요령··························57
제6장 영국의 소 보툴리즘 관리방안····························72
제7장 소 보툴리즘 전문가 보고서·······························76
제8장 농가 방역사항····················································84
Part
Ⅲ
식품 위생
제9장 유제품의 보툴리즘 위해도·································91
제10장 육류 및 계육의 보툴리즘 위해도····················112
제11장 식품에서 보툴리눔 검출법·······························126
Part
Ⅳ
보툴리눔 검사와 파지
제12장 Cl. botulinum group III 분리법·······················145
제13장 Cl. botulinum 검사 매뉴얼 (AOAC)················153
제14장 Cl. botulinum 검사 매뉴얼 (CDC)··················158
제15장 보툴리눔 파지와 독소 산생능·························163
참고문헌·······································································172

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