The Microbiology of Safe Food

Features

• Cover Type: Paperback with 412 pages
• Published by: Wiley-Blackwell
• Edition: 1st Edition February 15, 2001
• Written in: English
• ISBN 10 Number: 0632054875
• ISBN 13 Number: 978-0632054879
• Book Dimensions: 9.1 x 6.1 x 0.9 inches
• Weighs: 1.7 pounds

Product Description
The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary.


The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm



* Practically oriented


* Author has wide experience of teaching cutting edge food safety information


* Topic of great and growing concern


* Succinct, core, vital information for food industry personnel

Back Cover Copy
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