Micro-facts
The Working Companion for Food Microbiologists
7th Edition
Published on 1. September 2010
360 pages
978-1-84973-213-0 (ISBN)
Description
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.
More details
Edition
7th edition
Language
English
Place of publication
Cambridge
United Kingdom
Target group
Professional and scholarly
ISBN-13
978-1-84973-213-0 (9781849732130)
DOI
10.1039/9781849732130
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
07/2010
7th Edition
Leatherhead Food International
€106.79
Article exhausted; check different version
Previous edition
E-Book
10/2009
6th Edition
Royal Society of Chemistry
€169.99
Available for download
Persons
Content
Section I u 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 u Food Spoilage Bacteria;
Section V u Foodborne Fungi;
Section VI u HACCP;
Section VII - EC Food Hygiene Legislation;
Section VIII u Suppliers;
Section IX - Addresses of Authorities/Further information;
Section X u Internet links;
Section XI- Glossary of Terms;
Section XII - Index.
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 u Food Spoilage Bacteria;
Section V u Foodborne Fungi;
Section VI u HACCP;
Section VII - EC Food Hygiene Legislation;
Section VIII u Suppliers;
Section IX - Addresses of Authorities/Further information;
Section X u Internet links;
Section XI- Glossary of Terms;
Section XII - Index.
