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Food Hygiene, Microbiology and HACCP

  • Book
  • © 2000

Overview

Authors:
  1. S. J. Forsythe

    1. Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

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  2. P. R. Hayes

    1. Department of Microbiology, The University of Leeds, Leeds, UK

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    You can also search for this author in PubMed   Google Scholar

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-xviii
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  2. Fundamental principles of microbiology

    • S. J. Forsythe, P. R. Hayes
    Pages 1-20

  3. Food poisoning and other food-borne hazards

    • S. J. Forsythe, P. R. Hayes
    Pages 21-85

  4. Food spoilage

    • S. J. Forsythe, P. R. Hayes
    Pages 86-149

  5. Microbiological examining methods

    • S. J. Forsythe, P. R. Hayes
    Pages 150-202

  6. Factory design and construction

    • S. J. Forsythe, P. R. Hayes
    Pages 203-214

  7. Factory layout

    • S. J. Forsythe, P. R. Hayes
    Pages 215-231

  8. Design of food processing equipment

    • S. J. Forsythe, P. R. Hayes
    Pages 232-275

  9. HACCP and product quality

    • S. J. Forsythe, P. R. Hayes
    Pages 276-326

  10. Cleaning and disinfection: methods

    • S. J. Forsythe, P. R. Hayes
    Pages 327-363

  11. Cleaning and disinfection: practical application

    • S. J. Forsythe, P. R. Hayes
    Pages 364-371

  12. Hygiene and training of personnel

    • S. J. Forsythe, P. R. Hayes
    Pages 372-379

  13. World-wide food safety programmes and legislation

    • S. J. Forsythe, P. R. Hayes
    Pages 380-433

  14. Back Matter

    Pages 434-449
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Keywords

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.

Authors and Affiliations

  • Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  • Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

Bibliographic Information

  • Book Title: Food Hygiene, Microbiology and HACCP

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

  • DOI: https://doi.org/10.1007/978-1-4757-5254-0

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 2000

  • Softcover ISBN: 978-1-4419-5196-0Published: 01 December 2010

  • eBook ISBN: 978-1-4757-5254-0Published: 09 November 2013

  • Edition Number: 3

  • Number of Pages: XVIII, 449

  • Number of Illustrations: 40 b/w illustrations

  • Topics: Food Science

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