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. Epilogue.
