Throughout the world, food production has become more complex. Raw materials are often sourced globally, and the food is processed through an increasing variety of complex techniques. Food safety issues such as E. coli outbreaks and BSE are never far from the newspaper headlines, becoming grounds for increasing public concern.
The Microbiology of Safe Food reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include
the dominant foodborne microorganisms
the means of their detection
microbiological criteria and sampling plans
the setting of microbial limits for end-product testing
predictive microbiology
the role of HACCP
Microbiological Risk Assessment
the setting of Food Safety Objectives
relevant international regulations and legislation

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