ABSTRACT

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

part |2 pages

Section I: Appetizers

chapter 2|17 pages

Lifeunseen:Theanatomyofmicrobes

chapter 3|13 pages

Microbesareallaroundus

part |2 pages

Section II: Main Course

chapter 4|20 pages

Theglobalfood-poisoningproblem

chapter 6|15 pages

Lesscommonbutmoredeadly:E. coliandListeria

chapter 7|23 pages

Clostridia,virusesandotherundesirables

chapter 8|47 pages

Control

part |2 pages

Section III: Desserts and Cheese

chapter 9|12 pages

Preventionisbetterthancure:HACCP

chapter 10|15 pages

Legislationandmaintainingstandards

chapter 11|6 pages

Epilogue:Futureperfect?