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"The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary. The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm.:.; Practically oriented.; Author has wide experien."@en
"This book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary."@en
""Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book 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; the setting of Food Safety Objectives; and relevant international regulations and legislation." "This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; and detergents and disinfectants, and the importance of hygiene practice personnel." "The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists." --page 4 de la couverture."
"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; and, relevant international regulations and legislation. Internet sources of information are listed and chapter up-dates are available on the World Wide Web."
"Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book 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."@en
""Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book 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; the setting of Food Safety Objectives; and relevant international regulations and legislation." "This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; and detergents and disinfectants, and the importance of hygiene practice personnel." "The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists."--Jacket."
""Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book 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; the setting of Food Safety Objectives; and relevant international regulations and legislation." "This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; and detergents and disinfectants, and the importance of hygiene practice personnel." "The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists." --Book Jacket."

genre

http://schema.org/genre

"Livres électroniques"
"Llibres electrònics"
"Electronic books"@en
"Electronic books"

name

http://schema.org/name

"The Microbiology of safe food"
"Microbiology of safe food"
"Alimentos seguros : microbiogía"
"The microbiology of safe food"
"The microbiology of safe food"@en
"安全食品微生物学"
"Alimentos seguros microbiología"@es
"An quan shi pin wei sheng wu xue"
"Alimentos seguros : microbiología"
"Alimentos seguros : microbiología"@es
"The Microbiology of Safe Food"@en
"The Microbiology of Safe Food"
"The micobiology of safe food"

workExample

http://schema.org/workExample