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01287pamaa2200265 4500 |
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0000050638 |
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20130117090000.0 |
| 008 |
120914 eng |
| 020 |
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|a 9781405140058 (pbk.)
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| 090 |
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|a QR115
|b FOR 2010
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| 100 |
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|a Forsythe
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|a The microbiology of safe food
|c Stephen J. Forsythe.
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| 250 |
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|a 2nd ed.
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|a Chichester, West Sussex, U.K. ; Ames, Iowa:
|b Blackwell Pub.,
|c 2010.
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| 300 |
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|a xvii, 476p:
|b ill.;
|c 24 cm.
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|a FHLS
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|a Includes bibliographical references and index
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|a 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
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|a Food --
|x Microbiology
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|a Food Microbiology
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| 650 |
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|a Food Poisoning --
|x microbiology
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| 650 |
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|a Legislation, Food
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| 650 |
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|a Risk Assessment
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| 650 |
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|a Safety Management
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| 901 |
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|u www.wiley.com
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