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. 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; 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...

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