The Microbiology of
Safe Food
Second edition
y Stephen J. Forsythe

The Microbiology of Safe Food covers the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms.

The comprehensive contents include:

• the dominant foodborne microorganisms
• the means of their detection
• microbiological criteria and sampling plans
• the setting of microbial limits for end-product testing
• predictive microbiology
• the role of HACCP
• the setting of Food Safety Objectives
• relevant international regulations and legislation

This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including:

• microbiological risk assessment
• bacterial genomics and bioinformatics
• detergents and disinfectants, and the importance of hygiene practice personnel

Contents

1. Foodborne infections and intoxications
2. Basic aspects
3. The microbial flora of food and its preservation
4. Foodborne pathogens
5. Methods of detection and characterisation
6. Microbiological criteria
7. Hygienic production practices
8. Food safety management tools
9. Microbiological risk assessment
10. Application of microbiological risk assessment
11. International control of microbiological hazards in foods: regulations and authorities

Index

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