1st Edition

Essential Microbiology and Hygiene for Food Professionals

By Sibel Roller Copyright 2012
    240 Pages
    by CRC Press

    240 Pages
    by CRC Press

    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


    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.