The Microbiology of Safe Food

Stephen J. Forsythe (Department of Life Sciences, Nottingham Trent University)

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English

Wiley-Blackwell
30 January 2020

Science: general issues

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks

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. The Microbiology of Safe Food 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.

This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:

Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production Updates to the national and international surveillance systems, including social media

Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

By: Stephen J. Forsythe (Department of Life Sciences Nottingham Trent University)
Imprint: Wiley-Blackwell
Country of Publication: United States
Edition: 3rd edition
Dimensions: Height: 239mm, Width: 168mm, Spine: 25mm
Weight: 1.089kg
ISBN: 9781119405016
ISBN 10: 1119405017
Pages: 608
Publication Date: 30 January 2020
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

STEPHEN J. FORSYTHE is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently Visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.

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The Microbiology of Safe Food

Stephen J. Forsythe (Department of Life Sciences, Nottingham Trent University)

$163.95

Paperback

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