Food Hygiene Microbiology and HACCP
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Food Hygiene Microbiology and HACCP

Author: P.R. Hayes, S.J. Forsythe

Description

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.

Keywords

bacterial food pathogens integrated safety assurance food hygiene legislation food poisoning statistics safe food production hygienic design food microbiology animal feedingstuffs spoilage characteristics microbiological standards growth pockets food contact surfaces general food hygiene salmonellosis cases food poisoning outbreaks atmospheric packaging salmonella detection food poisoning bacteria microbiological criteria impedance microbiology food legislation microbiological guidelines spoilage flora immunomagnetic separation foodbome disease

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