Micro-facts : the working companion for food microbiologists.Material type: TextPublication details: Cambridge : Royal Society of Chemistry, 2010. Edition: 7th ed. / revised by Peter Wareing and Rhea Fernandes ; originally compiled by Aynsley HalliganDescription: 1 online resource (ix, 437 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9781849732130; 1849732132; 9781905224845; 1905224842Subject(s): Food -- Microbiology | Food poisoning | Food handling | Microbiology | Technology, Industry, and Agriculture | Environment and Public Health | Biology | Disease | Technology, Industry, Agriculture | Delivery of Health Care | Biological Science Disciplines | Natural Science Disciplines | Disciplines and Occupations | Environmental Microbiology | Food Industry | Food Technology | Food Contamination | Poisoning | Food Microbiology | Food Handling | Foodborne Diseases | Substance-Related Disorders | Food Safety | Public Health | Environmental Pollution | Industry | Microbiology (non-medical) | MEDICAL -- Infectious Diseases | Food handling | Food -- Microbiology | Food poisoningGenre/Form: Electronic books. | Electronic books. Additional physical formats: Print version:: Micro-facts.DDC classification: 616.9201 LOC classification: QR115 | .M53 2010Online resources: Click here to access online
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Online resource; title from title screen (viewed on June 15, 2010).
Includes bibliographical references and index.
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.
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.