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.

The long day - After a half decent ride on the train and then whisking her way through the steamy streets and back alleys and now finally into the last laneway.The strange day - Sal looked to where the can had landed and noticed it was moving, funny that’ she thought due to there was no wind, breeze, not a whiff of anything.The responsibility - Her little brother Levi, thought Sal, he could look after himself, coming to think of it he could even look after me. At last the day’s final and fun offerings. But what will be next for Sal will take more than throwing a tennis ball correctly back to a famous player.It would take more of what Sal ever thought she had. But will it be enough?

Hearing, sight, touch, smell, and taste: Our impressions of the world are formed by our five senses, and so too are our fears, our imaginations, and our captivation in reading fiction stories that embrace these senses.

Whether hearing the song of infernal caverns, tasting the erotic kiss of treachery, or smelling the lush fragrance of a fiend, enclosed within this anthology are fifteen horror and dark fantasy tales that will quicken the beat of fear, sweeten the flavor of wonder, sharpen the spike of thrills, and otherwise brighten the marvel of storytelling that is found resonant!

Editor Eric J. Guignard and psychologist Jessica Bayliss, PhD also include companion discourse throughout, offering academic and literary insight as well as psychological commentary examining the physiology of our senses, why each of our senses are engaged by dark fiction stories, and how it all inspires writers to continually churn out ideas in uncommon and invigorating ways.

Featuring stunning interior illustrations by Nils Bross, and including fiction short stories by such world-renowned authors as John Farris, Ramsey Campbell, Poppy Z. Brite, Darrell Schweitzer, and Richard Christian Matheson, amongst others.

Intended for readers, writers, and students alike, explore THE FIVE SENSES OF HORROR!

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.

The long day - After a half decent ride on the train and then whisking her way through the steamy streets and back alleys and now finally into the last laneway.The strange day - Sal looked to where the can had landed and noticed it was moving, funny that’ she thought due to there was no wind, breeze, not a whiff of anything.The responsibility - Her little brother Levi, thought Sal, he could look after himself, coming to think of it he could even look after me. At last the day’s final and fun offerings. But what will be next for Sal will take more than throwing a tennis ball correctly back to a famous player.It would take more of what Sal ever thought she had. But will it be enough?

Hearing, sight, touch, smell, and taste: Our impressions of the world are formed by our five senses, and so too are our fears, our imaginations, and our captivation in reading fiction stories that embrace these senses.

Whether hearing the song of infernal caverns, tasting the erotic kiss of treachery, or smelling the lush fragrance of a fiend, enclosed within this anthology are fifteen horror and dark fantasy tales that will quicken the beat of fear, sweeten the flavor of wonder, sharpen the spike of thrills, and otherwise brighten the marvel of storytelling that is found resonant!

Editor Eric J. Guignard and psychologist Jessica Bayliss, PhD also include companion discourse throughout, offering academic and literary insight as well as psychological commentary examining the physiology of our senses, why each of our senses are engaged by dark fiction stories, and how it all inspires writers to continually churn out ideas in uncommon and invigorating ways.

Featuring stunning interior illustrations by Nils Bross, and including fiction short stories by such world-renowned authors as John Farris, Ramsey Campbell, Poppy Z. Brite, Darrell Schweitzer, and Richard Christian Matheson, amongst others.

Intended for readers, writers, and students alike, explore THE FIVE SENSES OF HORROR!