Food Hygiene, Microbiology and HACCP

  • S. J. Forsythe
  • P. R. Hayes

Table of contents

  1. Front Matter
    Pages i-xviii
  2. S. J. Forsythe, P. R. Hayes
    Pages 1-20
  3. S. J. Forsythe, P. R. Hayes
    Pages 21-85
  4. S. J. Forsythe, P. R. Hayes
    Pages 86-149
  5. S. J. Forsythe, P. R. Hayes
    Pages 150-202
  6. S. J. Forsythe, P. R. Hayes
    Pages 203-214
  7. S. J. Forsythe, P. R. Hayes
    Pages 215-231
  8. S. J. Forsythe, P. R. Hayes
    Pages 232-275
  9. S. J. Forsythe, P. R. Hayes
    Pages 276-326
  10. S. J. Forsythe, P. R. Hayes
    Pages 327-363
  11. S. J. Forsythe, P. R. Hayes
    Pages 364-371
  12. S. J. Forsythe, P. R. Hayes
    Pages 372-379
  13. S. J. Forsythe, P. R. Hayes
    Pages 380-433
  14. Back Matter
    Pages 434-449

About this book

Introduction

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 of the 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.

Keywords

DNA food food hygiene food microbiology food processing food safety HACCP hygiene infection microbe microbiology polymer processing virus

Authors and affiliations

  • S. J. Forsythe
    • 1
  • P. R. Hayes
    • 2
  1. 1.Department of Life SciencesThe Nottingham Trent UniversityNottinghamUK
  2. 2.Department of MicrobiologyThe University of LeedsLeedsUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-5254-0
  • Copyright Information Springer-Verlag US 2000
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4419-5196-0
  • Online ISBN 978-1-4757-5254-0
  • About this book