http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xvii, 476 p., [16] p. of plates : ill. (some col.) ; 25 cm.
Food production is a complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. It contains information on the microbiological issues of concern in food safety.
1. Foodborne infections -- 2. Basic aspects -- 3. The microbial flora of food and its preservation -- 4. Foodborne pathogens -- 5. Methods of detection and characterisation -- 6. Microbiological criteria -- 7. Hygienic production practices -- 8. Food safety management tools -- 9. Microbiological risk assessment -- 10. Application of microbiological risk assessment -- 11. International control of microbiological hazards in foods; regulations and authorities
Includes bibliographical references and index