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The microbiology of safe food

Author: S J Forsythe
Publisher: Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell Pub., 2010.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:
"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  Read more...
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Document Type: Book
All Authors / Contributors: S J Forsythe
ISBN: 9781405140058 1405140054
OCLC Number: 436259131
Description: xvii, 476 pages, [16] pages of plates : illustrations (some color) ; 25 cm
Contents: Foodborne infections --
Basic aspects --
The microbial flora of food and its preservation --
Foodborne pathogens --
Methods of detection and characterisation --
Microbiological criteria --
Hygienic production practices --
Food safety management tools --
Microbiological risk assessment --
Application of microbiological risk assessment --
International control of microbiological hazards in foods; regulations and authorities.
Responsibility: Stephen J. Forsythe.

Abstract:

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  Read more...

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    schema:description ""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; and 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; and 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."--Jacket."@en ;
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