Food Microbiology Reference from C.H.I.P.S.

Food Hygiene, Microbiology and HACCP
Third Edition
by S. J. Forsythe

The first and second editions of food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design.

The third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination.

Fundamental principles of microbiology

  • Characteristics of bacteria
  • Types of bacteria important in foods
  • Characteristics of fungi
  • Characteristics of viruses and prions
  • The growth curve of bacteria
  • Factors influencing bacterial growth

Food poisoning and other food-borne hazards

  • Incidence of food poisoning
  • Bacterial food poisoning
  • Mycotoxicoses
  • Virus food poisoning
  • Animal toxins and parasitic infections
  • Poisonous plants
  • Chemical poisoning

Food spoilage

  • Spoilage of fresh meats
  • Spoilage of cured meats
  • Spoilage of vacuum-packed meats
  • Spoilage of poultry
  • Spoilage of fish and shellfish
  • Dairy products
  • Eggs and egg products
  • Vegetables and fruits
  • Cereal based products
  • Beer
  • Wine
  • Sauerkraut
  • Canned foods
  • Frozen foods
  • Dehydrated foods
  • Irradiated foods

Microbiological examining methods

  • The rationale of microbiological testing
  • Sampling
  • Microbiological test procedures
  • Conventional methods
  • Rapid detection techniques
  • Microbial criteria and specifications

Factory design and construction

  • The factory site
  • General design principles and structural techniques
  • Construction of ceilings, walls and floors
  • Ventilation and air conditioning
  • Noise and vibration

Factory layout

  • Handling of food materials
  • Layout and integration of different work areas

Design of food processing equipment

  • Legislation
  • Construction materials
  • Growth "pockets"
  • Ease of dismantling and reasssembly of equipment
  • Accessibility and the supporting framework
  • External surfaces
  • Design features for individual items of equipment

HACCP and Product Quality

  • HACCP and quality schemes
  • Origins of HACCP
  • Objectives of HACCP
  • The seven principles of HACCP
  • HACCP-like implementation
  • Generic HACCP
  • Principle 1 - Hazard Analysis
  • Principle 2 - Critical Control Points
  • Critical Limits
  • ATP-bioluminescence and HACCP monitoring
  • End-product testing and microbiological criteria
  • Problems of implementation
  • HACCP and predictive microbiology
  • Risk Assessment
  • Quality assurance and quality control
  • Raw material control
  • Process control
  • Packaging
  • Finished product storage
  • Transport and distribution
  • Total quality management and longitudinal integrated safety assurance

Cleaning and disinfection: Methods
  • Definitions
  • Types of soil
  • Removal of gross soil
  • Detergents
  • Chemical disinfectants
  • Use of heat
  • Dry cleaning
  • Cleaning-in-place
  • Mechanical aids for cleaning
  • Foam cleaning
  • Cleaning small equipment
  • Paper and fabric wipers

Cleaning and disinfection: Practical application

  • Aims
  • Cleaning schedules
  • Biofilms
  • Use of labor
  • The role of management
  • Miscellaneous problems encountered
  • Assessment of cleaning efficiency

Hygiene and training of personnel

  • Hand washing and care of the hands
  • Practices, good and bad
  • Health supervision
  • Induction and in-service training

World-wide food safety programs and legislation

  • World-wide food safety programs
  • Legislation
  • Food legislation within the European Community
  • International food standards
  • Food hygiene and safety legislation in the United Kingdom
  • food legislation in some European countries
  • Food legislation in the U.S.A.
  • Food legislation in Japan and Korea


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Food Hygiene, Microbiology and HACCP
Third Edition
by S. J. Forsythe

450 pages • $208.00 + shipping
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