The Microbiological Risk Assessment of FoodISBN: 978-0-632-05952-2
Paperback
220 pages
July 2002, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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This important book focuses on what is an acceptable level of risk to consumers associated with eating food, on a daily basis, which does contain bacteria. An extremely important addition to the available literature, providing a thorough synthesis that will be an essential purchase for all those involved with issues relating to safe food.
Copies of the book should be available to practitioners in food
companies and academia, including food microbiologists, food
scientists and technologists, to consultants and to all those
studying or teaching food microbiology. Personnel in government
regulatory and public and environmental health capacities will find
much of use within the covers of this book. Copies of the book
should also be available in the libraries of all research
establishments and university departments where food science, food
technology and microbiology are studied and taught.
Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK.
Cover Photograph: Lactobacillus case Shirota by kind permission and courtesy of Yakult UK Ltd.