Gift Guide

The Microbiology of Safe Food / Edition 2

Paperback (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $79.72
Usually ships in 1-2 business days
(Save 21%)
Other sellers (Paperback)
  • All (3) from $79.72   
  • New (2) from $79.72   
  • Used (1) from $88.20   
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any coupons and promotions
Seller since 2008

Feedback rating:



New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New Book. Shipped from UK within 10 to 14 business days. Established seller since 2000.

Ships from: Horcott Rd, Fairford, United Kingdom

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
Seller since 2008

Feedback rating:


Condition: New
Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.

Ships from: Westminster, MD

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
Page 1 of 1
Showing All
Sort by


Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book 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;
  • the setting of Food Safety Objectives;
  • relevant international regulations and legislation.

This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including:

  • microbiological risk assessment;
  • bacterial genomics and bioinformatics;
  • detergents and disinfectants, and the importance of hygiene practice personnel.

The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.

Web-based sources of information and other supporting materials for this book can be found at

Read More Show Less

Product Details

  • ISBN-13: 9781405140058
  • Publisher: Wiley
  • Publication date: 5/3/2010
  • Edition number: 2
  • Pages: 496
  • Product dimensions: 6.80 (w) x 9.60 (h) x 1.00 (d)

Meet the Author

Stephen J. Forsythe is Professor of Microbiology at Nottingham Trent University, UK. He has many years' experience of teaching food microbiology to university students, to professionals within the food industry and to personnel working in government regulatory bodies.

Read More Show Less

Table of Contents

Preface to second edition xiv

Preface to first edition xvi

1 Foodborne infections and intoxications 1

1.1 Origins of safe food production 1

1.2 Foodborne illness 2

1.3 Causes of foodborne illness 7

1.4 Public perception of safe food 8

1.5 Host-related issues 15

1.6 Hygiene hypothesis 17

1.7 The size of the foodborne illness problem 17

1.8 Chronic sequelae following foodborne illness 19

1.9 Changes in antibiotic resistance 21

1.10 The cost of foodborne diseases 22

1.11 Control of foodborne pathogens 26

1.12 Surveillance programmes 29

1.13 Outbreak investigations 36

1.14 Food terrorism and biocrimes 47

1.15 Food safety following natural disasters, and conflict 50

2 Basic aspects 52

2.1 The microbial world 52

2.2 Bacterial cell structure 55

2.3 Bacterial toxins and other virulence determinants 58

2.4 Microbial growth cycle 65

2.5 Death kinetics 66

2.6 Factors affecting microbial growth 71

2.7 Microbial response to stress 75

2.8 Predictive modelling 80

2.9 Bioinformatic studies 87

3 The microbial flora of food and its preservation 101

3.1 Spoilage micro-organisms 101

3.2 Shelf-life indicators 106

3.3 Methods of preservation and shelf-life extension 109

3.4 The hurdle concept 110

3.5 Preservatives 110

3.6 Physical methods of preservation 116

3.7 Fermented foods 125

3.8 Functional foods; prebiotics, probiotics and synbiotics 136

3.9 Nanotechnology and food preservation 139

4 Foodborne pathogens 141

4.1 Introduction 141

4.2 Indicator organisms 151

4.3 Foodborne pathogens, bacteria 153

4.4 Foodborne pathogens, viruses 197

4.5 Seafood and shellfish poisoning 207

4.6 Foodborne pathogens: eucaryotes 210

4.7 Mycotoxins 214

4.8 Emerging and uncommon foodborne pathogens 218

5 Methods of detection and characterisation 224

5.1 Prologue 224

5.2 Conventional methods 229

5.3 Rapid methods 234

5.4 Rapid end-detection methods 238

5.5 Molecular typing methods 248

5.6 Specific detection procedures 250

5.7 Accreditation schemes 265

6 Microbiological criteria 266

6.1 Background to microbiological criteria and end-product testing 266

6.2 International Commission on Microbiological Specifications for Foods (ICMSF) 266

6.3 Codex Alimentarius principles for the establishment and application of microbiological criteria 267

6.4 Sampling plans 269

6.5 Variables plans 271

6.6 Attributes sampling plan 274

6.7 Principles 275

6.8 Microbiological limits 281

6.9 Examples of sampling plans 282

6.10 Implemented microbiological criteria 286

6.11 UK guidelines for ready-to-eat foods 288

7 Hygienic production practices 289

7.1 Contribution of food handlers to foodborne illness 289

7.2 Personal hygiene and training 289

7.3 Cleaning 292

7.4 Detergents and disinfectants 294

7.5 Microbial biofilms 295

7.6 Assessment of cleaning and disinfection efficiency 299

8 Food safety management tools 301

8.1 The manufacture of hygienic food 301

8.2 Microbiological safety of food in world trade 307

8.3 Consumer pressure effect on food processing 308

8.4 The management of hazards in food which is in international trade 309

8.5 HACCP 309

8.6 Prerequisite programme 310

8.7 Outline of HACCP 312

8.8 Microbiological criteria and HACCP 317

8.9 Microbiological hazards and their control 319

8.10 HACCP plans 321

8.10.1 Production of pasteurised milk 321

8.11 GMP and GHP 327

8.12 Quality systems 336

8.13 TQM 336

9 Microbiological risk assessment 338

9.1 Risk analysis and microbiological risk assessment 338

9.2 Origin of microbiological risk assessment 339

9.3 Microbiological risk assessment – an overview 342

9.4 Microbiological risk assessment – structure 344

9.5 Risk assessment 348

9.6 Risk management 368

9.7 Food safety objectives 373

9.8 Risk communication 374

9.9 Future developments in microbiological risk assessment 376

10 Application of microbiological risk assessment 378

10.1 Salmonella risk assessments 378

10.2 Campylobacter risk assessments 388

10.3 L. monocytogenes risk assessment 394

10.4 E. coli O157 risk assessment 403

10.5 Bacillus cereus risk assessment 406

10.6 Vibrio parahaemolyticus risk assessment 407

10.7 Cronobacter spp. (Enterobacter sakazakii) and Salmonella in powdered infant formula 409

10.8 Viral risk assessments 410

11 International control of microbiological hazards in foods: regulations and authorities 412

11.1 World Health Organisation, global food security from accidental and deliberation contamination 412

11.2 The foodborne disease burden epidemiology reference group (FERG) 415

11.3 Regulations in international trade of food 416

11.4 Codex Alimentarius Commission 417

11.5 Sanitary and phytosanitary measures (SPS), technical barriers to trade (TBT) and WHO 417

11.6 European Union legislation 419

11.6.1 Food hygiene directive (93/43/EEC) 420

11.7 Food safety agencies 420

Glossary of terms 423

List of abbreviations 428

Food safety resources on the world wide web 429

References 435

Index 461

A colour plate section is found facing page 222

See the supporting companion website for this book:

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)