The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of microbiological terms has also been added, together with information on twelve food-spoilage moulds that were not featured in the previous edition. The emphasis of this hugely successful book continues to be serving the needs of the food industry, whether manufacturer, retailer or caterer.
Table des matières
Section I – Factors Affecting Growth of Microorganisms; Section II – Foodborne Pathogens; Introduction; Foodborne Bacterial Pathogens; Other Bacteria that may be Foodborne and have Health Implications; Section III – Foodborne viruses and Protozoa; Section IV – Food Spoilage Bacteria; Section V – Foodborne Fungi; Section VI – HACCP; Section VII – EC Food Hygiene Legislation; Section VIII – Suppliers; Section IX – Addresses of Authorities/Further information; Section X – Internet links; Section XI – Glossary of Terms; Section XII – Index.
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