Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods.
Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.
Introduction: The Good, the Bad and the Ugly of the Microbial World
Life Unseen: The Anatomy of Microbes
Microbes Are All around Us
The Global Food Poisoning Problem
The Reigning Champions of Food Poisoning: Campylobacter and Salmonella
Less Common but More Deadly: E. coli and Listeria
Clostridia, Viruses and Other Undesirables
Control. Prevention is Better than Cure
Legislation and Maintaining Standards