Essential Microbiology and Hygiene for Food Professionals  book cover
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Essential Microbiology and Hygiene for Food Professionals





ISBN 9781444121490
Published April 27, 2012 by CRC Press
240 Pages

 
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Book Description

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.

Table of Contents

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
Epilogue

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Author(s)

Biography

Sibel Roller is Professor of Microbiology and has taught food microbiology at London South Bank University and the London School of Hospitality and Tourism (University of West London) for over a decade.

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