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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.
Preface to second edition xiv
Preface to first edition xvi
1 Foodborne infections and intoxications 1
2 Basic aspects 52
3 The microbial flora of food and its preservation 101
4 Foodborne pathogens 141
5 Methods of detection and characterisation 224
6 Microbiological criteria 266
7 Hygienic production practices 289
8 Food safety management tools 301
9 Microbiological risk assessment 338
10 Application of microbiological risk assessment 378
11 International control of microbiological hazards in foods: regulations and authorities 412
Glossary of terms 423
List of abbreviations 428
Food safety resources on the world wide web 429
References 435
Index 461
Stephen J. Forsythe is Professor of Microbiology at Nottingham Trent University, UK. He has many years' experience of teaching food microbiology to university students, to professionals within the food industry and to personnel working in government regulatory bodies.
