The Microbiology of Safe Food

• 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;
• 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;
• 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.

Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe