Advances in Microbial Food Safety

Volume 2

Nonfiction, Health & Well Being, Medical, Medical Science, Microbiology, Science & Nature, Technology, Food Industry & Science
Cover of the book Advances in Microbial Food Safety by , Elsevier Science
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Author: ISBN: 9781782421153
Publisher: Elsevier Science Publication: November 25, 2014
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781782421153
Publisher: Elsevier Science
Publication: November 25, 2014
Imprint: Woodhead Publishing
Language: English

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management.

  • Extends the breadth and coverage of the first volume in the series
  • Includes updates on specific pathogens and safety for specific foods
  • Reviews both detection and management of foodborne pathogens
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Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management.

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