The Microbiology of Safe Food - 3rd Edition by Stephen J Forsythe (Paperback)
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<p><b>Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks </b></p> <p>As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. <i>The Microbiology of Safe Food </i>satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.</p> <p>This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: </p> <ul> <li>Advances in genomic analysis techniques for key organisms, including <i>E. coli</i>, <i>Salmonella, </i> and <i>L. monocytogenes</i></li> <li>Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates</li> <li>Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production</li> <li>Updates to the national and international surveillance systems, including social media</li> </ul> <p>Safe food for consumers is the ultimate goal of food microbiology. To that end, <i>The Microbiology of Safe Food </i>focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety. </p>
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