Food Hygiene, Microbiology and HACCP

Overview

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance ...
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Overview

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.
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Product Details

  • ISBN-13: 9781441951960
  • Publisher: Springer US
  • Publication date: 12/1/2010
  • Edition description: Softcover reprint of hardcover 3rd ed. 1998
  • Edition number: 3
  • Pages: 449
  • Product dimensions: 0.94 (w) x 9.21 (h) x 6.14 (d)

Table of Contents

Contents: Fundamental Principles of Microbiology * Introduction * Characteristics of Bacteria * Types of Bacteria Important in Foods * Food Poisoning and Other Foodborne Hazards * Introduction * Incidence of Food Poisoning * Bacterial Food Poisoning * Food Spoilage * Introduction * Spoilage of Fresh Meats * Spoilage of Cured Meats * Microbiological Examining Methods * The Rationale of Microbiological Testing * Sampling * Microbiological Test Procedures in Common Usage * Factory Design and Construction * The Factory Site * General Design Principles and Structural Techniques * Construction of Ceilings, Walls and Floors * Factory Layout * Handling of Food Materials * Layout and Integration of Different Work Areas * Design of Food Processing Equipment * Introduction * Legislation * Construction Materials * Quality Assurance and Production Control * Aspects of Quality Assurance * Hazard Analysis of Food * Raw Material Control * Cleaning and Disinfection: Methods * Introduction * Definitions * Types of Soil * Cleaning and Disinfection: Practical Application * Aims * Cleaning Schedules * Use of Labor * Water and Wastewater Treatment * Introduction * Water: Its Pollution, Purification, Distribution and Examination * Liquid Waste and its Treatment * Hygiene and Training Personnel * Hand Washing and Care of the Hands * Practices, Good and Bad * Health Supervision * Legislation * Introduction * Food Legislation Within the European Community * International Food Standards * Index
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