Essential Microbiology and Hygiene for Food Professionals
Seiten
2012
Routledge (Verlag)
978-1-4441-2149-0 (ISBN)
Routledge (Verlag)
978-1-4441-2149-0 (ISBN)
An introduction to microbiology and hygiene for students in the food professions, including food sciences, culinary arts, hospitality and catering, nutrition and dietetics, environmental health and public health.
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods.
Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods.
Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.
Sibel Roller is Professor of Microbiology and has taught food microbiology at London South Bank University and the London School of Hospitality and Tourism (University of West London) for over a decade.
Introduction: the good, the bad and the ugly of the microbial world. Life unseen: the anatomy of microbes. Microbes are all around us. The global food poisoning problem. The reigning champions of food poisoning: Campylobacter and Salmonella. Less common but more deadly: E. coli and Listeria. Clostridia, viruses and other undesirables. Control. Prevention is better than cure. Legislation and maintaining standards. Epilogue.
| Verlagsort | London |
|---|---|
| Sprache | englisch |
| Maße | 189 x 246 mm |
| Gewicht | 540 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-4441-2149-9 / 1444121499 |
| ISBN-13 | 978-1-4441-2149-0 / 9781444121490 |
| Zustand | Neuware |
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