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ABOUT THE BOOK:-
Throughout the world, food production has become more complex. Raw materials are often sourced globally, and the food is processed through an increasing variety of complex techniques. Food safety issues such as E. coli outbreaks and BSE are never far from the newspaper headlines, becoming grounds for increasing public concern.
The Microbiology of Safe Food reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include
the dominant foodborne microorganisms
the means of their detection
microbiological criteria and sampling plans
the setting of microbial limits for end–product testing
predictive microbiology
the role of HACCP
Microbiological Risk Assessment
the setting of Food Safety Objectives
relevant international regulations and legislation
Internet sources of information are listed and chapter up–dates are available on the World Wide Web here:
http://www.foodmicrobe.com/info.htm
About the Author
Dr Stephen Forsythe has many years' experience of teaching food microbiology to university students and to professionals within the food industry and government regulatory bodies. He has written an extremely useful and important book that is not only a key text for all those studying food science, technology and food microbiology but a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. ISBN - 9780632054879
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