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- Wiley
More About This Title The Microbiology of Safe Food 3rd edition
English
Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks
As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.
This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:
- Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes
- Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates
- Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production
- Updates to the national and international surveillance systems, including social media
Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.
English
Stephen J. Forsythe is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.
English
Preface to second edition
Preface to first edition
Chapter 1 : Foodborne infections
Chapter 2 : Basic aspects
Chapter 3 : Food preservation and spoilage organisms
Chapter 4 : Bacterial foodborne pathogens
Chapter 5: Foodborne pathogens: viruses, toxins, parasites and prions
Chapter 6 : Methods of detection and characterisation
Chapter 7 : Microbiological Criteria
Chapter 8 : Hygienic Production Practices
Chapter 9 : Food Safety Management Tools
Chapter 10 : Microbiological Risk Assessment
Chapter 11 : Application of Microbiological Risk Assessment
Chapter 12 : International control of microbiological hazards in foods; regulations and authorities
Chapter 13 : Surveillance and foodborne outbreak investigation
Chapter 14 : Whole genome sequencing, microbiomes and genomic epidemiology
Glossary
List of abbreviations
Food Safety Resources
References
