The Microbiology of Safe Food 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.
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.
Now in its third edition, this new revised volume is updated throughout and includes new sections addressing the latest developments in the field, including:
- Advances in genomic analysis techniques for key organisms such as Ecoli, Salmonella, and L. monocytogenes;
- Genomic epidemiology: outbreak investigations based on genomic analysis of isolates
- Work on the costs of foodborne infections and the national and international surveillance systems designed to combat them