Handbook of Microbiological Criteria for Foods - (2019 Edition) (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>This handbook provides invaluable working guidance for all those involved in producing, using and interpreting microbiological criteria in the food and catering industries. It brings together microbiological criteria derived from the practical experience of the authors along with existing guidelines and standards into a single practical guide.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>This invaluable handbook provides practical working guidance for those involved in producing, using and interpreting microbiological criteria in the food and catering industries and brings together microbiological criteria derived from the practical experience of the authors, and existing guidelines and standards. Written by professional food microbiologists with wide experience and backed by the independent and dependable reputation of the Institute of Food Science & Technology, it discusses definitions, derivation and limitations of microbiological criteria, and sets out tables for different commodities and technologies.</p><p>This latest edition has been updated to reflect recently developed microbiological methods, changes to taxonomy, inclusion of recently emerged pathogens and a brief description of recently developed processing technologies.</p><p> </p><p> </p>
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