safes
the microbiology of safe food
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 . p 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 . p 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 . p web based sources of information and other supporting materials for this book can be found at www.wiley.com go forsythe