- 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.
This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including:
- microbiological risk assessment;
- bacterial genomics and bioinformatics;
- detergents and disinfectants, and the importance of hygiene practice personnel.
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.
Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe