Food Microbiology & Laboratory Practice

by Chris Bell, Paul Neaves, Anthony P.Williams

This practical book is intended for laboratory workers in the food industry, Public Health Laboratory Service and all government, academic and research institutions. It provides a fully contemporary working knowledge of all aspects of food microbiology with a particular focus on practical laboratory aspects. Using this book the reader should be able to: set up and perform experiments correctly; evaluate equipment and results; and understand the basic theory. More than ever the food industry now has to be seen to be safe and to guarantee quality. This book should have all the guidance the reader needs on HACCP, shelf-life evaluation, conformance to specification, raw-material surveillance (safety and quality), public health and trouble shooting/crisis management.

336 pages, Hardcover

First published October 15, 2001

About the author

Chris[2spaces]Bell