Food Hygiene, Microbiology and HACCP

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

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  • ISBN 978-1-4757-5254-0
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About this book

Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip­ ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda­ tion of the generic HACCP approach. Hence this approach to HACCP imple­ mentation has been included.

Table of contents (12 chapters)

  • Fundamental principles of microbiology

    Forsythe, S. J. (et al.)

    Pages 1-20

  • Food poisoning and other food-borne hazards

    Forsythe, S. J. (et al.)

    Pages 21-85

  • Food spoilage

    Forsythe, S. J. (et al.)

    Pages 86-149

  • Microbiological examining methods

    Forsythe, S. J. (et al.)

    Pages 150-202

  • Factory design and construction

    Forsythe, S. J. (et al.)

    Pages 203-214

Buy this book

eBook $74.99
price for USA (gross)
  • ISBN 978-1-4757-5254-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $99.00
price for USA
  • ISBN 978-1-4419-5196-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Hygiene, Microbiology and HACCP
Authors
Copyright
2000
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4757-5254-0
DOI
10.1007/978-1-4757-5254-0
Softcover ISBN
978-1-4419-5196-0
Edition Number
3
Number of Pages
XVIII, 449
Number of Illustrations and Tables
40 b/w illustrations
Topics