The Microbiology of Safe Food [Paperback]

Stephen J. Forsythe (Author)

Book Description

ISBN-10: 0632054875 | ISBN-13: 978-0632054879 | Publication Date: February 15, 2001 | Edition: 1

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary.

The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm

• Practically oriented
  
  
• Author has wide experience of teaching cutting edge food safety information
  
  
• Topic of great and growing concern
  
  
• Succinct, core, vital information for food industry personnel

Editorial Reviews

From the Back Cover

Throughout the world, food production has become more complex. Raw materials are often sourced globally, and the food is processed through an increasing variety of complex techniques. Food safety issues such as E. coli outbreaks and BSE are never far from the newspaper headlines, becoming grounds for increasing public concern.

The Microbiology of Safe Food reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include

• the dominant foodborne microorganisms
  
• the means of their detection
  
• microbiological criteria and sampling plans
  
• the setting of microbial limits for end-product testing
  
• predictive microbiology
  
• the role of HACCP
  
• Microbiological Risk Assessment
  
• the setting of Food Safety Objectives
  
• relevant international regulations and legislation

Internet sources of information are listed and chapter up-dates are available on the World Wide Web here:

http://www.foodmicrobe.com/info.htm

About the Author

Dr Stephen Forsythe has many years' experience of teaching food microbiology to university students and to professionals within the food industry and government regulatory bodies. He has written an extremely useful and important book that is not only a key text for all those studying food science, technology and food microbiology but a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.

Product Details

• Paperback: 412 pages
• Publisher: Wiley-Blackwell; 1 edition (February 15, 2001)
• Language: English
• ISBN-10: 0632054875
• ISBN-13: 978-0632054879
• Product Dimensions: 9.1 x 6.1 x 0.9 inches
• Shipping Weight: 1.7 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,739,757 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars The Microbiology of Safe Food, August 9, 2011

By 

Thomas Lopez "Tomas Lopez" (California) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The Microbiology of Safe Food (Paperback)

This is a must have book for every Food QA, Food Safety, Food technical staff. Stephen Forsythe does a fabulous job with this book. It is informative, science based, and a great reference for your library. A solid study of this work and you will be well versed in Food Safety. As a Global Professional in this Industry practicum is where the art of safety resides, but a valuable resource like this is invaluable. Very current!

5.0 out of 5 stars excellent book, July 20, 2010

By 

Vicky (Chihuahua, Mexico) - See all my reviews

Amazon Verified Purchase

This review is from: The Microbiology of Safe Food (Paperback)

The book is an excellent textbook for food safety and food microbiology classes. I use it in my graduate course, and I have recommended more than once to colleagues.