Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the microbiological safety of foods. For the new fifth edition, key sections of the text have been updated and focussed directly on the assurance of safety in the food supply. The information presented remains topical and takes into account the wealth of recent research into food-poisoning organisms and their current relevance to food safety. This fifth edition also gives a more international view of foodborne disease. As in previous editions, the emphasis of this book is on microbiological safety. Foodborne bacterial pathogens - source, incidences of food poisoning, growth/survival characteristics and control - are discussed in detail. Foodborne viruses and protozoa are also examined. The section on spoilage organisms (produced as a supplement to the fourth edition) has been expanded to include a new section on the acetic acid bacteria. The book concludes with brief coverage of HACCP, EC Food Hygiene Legislation, and equipment suppliers. Micro-Facts 5th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.
|Publisher:||Royal Society of Chemistry, The|
|Product dimensions:||7.24(w) x 4.72(h) x (d)|
Table of Contents
Introduction; Foodborne Bacterial Pathogens; Bacillus cereus ; Campylobacter ; Clostridium botulinum ; Clostridium perfringens ; Listeria monocytogenes ; Salmonella ; Staphylococcus aureus ; Vibrio ; Pathogenic E. Coli (VTEC); Yersinia; Other Bacteria That May be Foodborne and Have Health Implications; Foodborne Viruses and Protozoa; Food-Spoilage Bacteria; HACCP; EC Food Hygiene Legislation; Suppliers; Addresses of Authorities/Sources of Further Information, etc; Internet; Index