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 helpingstudentsappreciate 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 WorldLife Unseen: The Anatomy of MicrobesMicrobes Are All around UsThe Global Food Poisoning ProblemThe Reigning Champions of Food Poisoning: Campylobacter and SalmonellaLess Common but More Deadly: E. coli and ListeriaClostridia, Viruses and Other UndesirablesControl. Prevention is Better than CureLegislation and Maintaining StandardsEpilogue
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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