Essential microbiology and hygiene for food professionals
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| Format: | Book |
| Language: | English |
| Published: |
London :
Hodder Arnold ,
c2012
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| Subjects: |
Table of Contents:
- 1. Introduction : the good, the bad and the ugly of the microbial world
- 2. Life unseen : the anatomy of microbes
- 3. Microbes are all around us
- 4. The global food poisoning problem
- 5. The reigning champions of food poisoning : campylobacter and salmonella
- 6. Less common but more deadly : E. coli and listeria
- 7. Clostridia, viruses and other undesirables
- 8. Control
- 9. Prevention is better than cure : HACCP
- 10. Legislation and maintaining standards
- 11. Epilogue : future perfect?