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Food Hygiene, Microbiology and HACCP

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  • © 1998

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About this book

Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip­ ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding ofthe prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda­ tion of the generic HACCP approach. Hence this approach to HACCP imple­ mentation has been included.

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Keywords

Table of contents (12 chapters)

Authors and Affiliations

  • Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  • formerly of Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

Bibliographic Information

  • Book Title: Food Hygiene, Microbiology and HACCP

  • Authors: S. J. Forsythe, P. R. Hayes

  • DOI: https://doi.org/10.1007/978-1-4615-2193-8

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1998

  • Hardcover ISBN: 978-0-7514-0450-0Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5919-7Published: 22 March 2013

  • eBook ISBN: 978-1-4615-2193-8Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XVIII, 449

  • Topics: Microbiology, Food Science

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