The microbiology of safe food - Forsythe (Chichester, West Sussex, U.K. ; Ames, Iowa: Blackwell Pub., 2010)
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
FHLS
Includes bibliographical references and index
Keywords: Food -- -- Microbiology; Food Microbiology; Food Poisoning -- -- microbiology; Legislation, Food; Risk Assessment; Safety Management