The Microbiology of Safe Food

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book The Microbiology of Safe Food by Stephen J. Forsythe, Wiley
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Author: Stephen J. Forsythe ISBN: 9781444359664
Publisher: Wiley Publication: August 24, 2011
Imprint: Wiley-Blackwell Language: English
Author: Stephen J. Forsythe
ISBN: 9781444359664
Publisher: Wiley
Publication: August 24, 2011
Imprint: Wiley-Blackwell
Language: English

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 www.wiley.com/go/forsythe

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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:

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

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 www.wiley.com/go/forsythe

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