Overview
Ever-increasing public interest and concern over food safety, as well as commercial pressure to improve food quality and extend product shelf life, have greatly increased the responsibility and accountability of all those involved in the microbiological examination of foods and food-related samples. In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way. Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples. This book is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses. It provides an up-to-date, comprehensive working knowledge of all areas of basic food microbiology, with particular focus and emphasis on laboratory-based, practical aspects. Information and comment is provided on:- groups of microorganisms of importance in food microbiology,- factors affecting the growth, survival and death of microorganisms in foods,- food spoilage, food-borne illness and food preservation,- applications of microbiology in the food industry,- laboratory design, equipment, operation and practice,- laboratory accreditation, performance monitoring and systems for documentation,- use of laboratory equipment, basic techniques and obtaining samples,- conventional methods for microbiological examination,- confirmation tests and how they work, and- an introduction to 'alternative' microbiological methods. Each topic is accompanied by further information sources that will help in the development of high standards for the next and future generations of practical food microbiologists.Provides a fully up-to-date working knowledge of all aspects of food microbiology with a particular focus on practical laboratory aspects. Focuses on laboratory methodology and how to get good results.
Full Product Details
Author: Chris Bell ,
Paul Neaves ,
Anthony P. Williams
Publisher: John Wiley and Sons Ltd
Imprint: Blackwell Science Ltd
Dimensions:
Width: 18.60cm
, Height: 3.30cm
, Length: 26.10cm
Weight: 0.832kg
ISBN: 9780632063819
ISBN 10: 0632063815
Pages: 336
Publication Date: 20 January 2005
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Out of Print
Availability: Awaiting stock
Reviews
[The laboratory techniciana s] importance in ensuring reliable data to protect public health and the prosperity of the food industry is difficult to over state, yet their training has not received the attention it deserves. Three eminent consultant food microbiologists have addressed this problem and produced a valuable text for both trainers and trainees in food microbiology laboratories... With liberal references to key national and international standards, the authors then describe in detail the nuts and bolts of basic practical food microbiology. The book is well--illustrated and produced and will prove an asset to its target audience. (Microbiology Today, The Society for General Microbiology (SGM), 2006) A a must reada book. Beg or borrow a copy -- you will be rewarded. (BTS Newsletter)
""[The laboratory techniciana s] importance in ensuring reliable data to protect public health and the prosperity of the food industry is difficult to over state, yet their training has not received the attention it deserves. Three eminent consultant food microbiologists have addressed this problem and produced a valuable text for both trainers and trainees in food microbiology laboratories... With liberal references to key national and international standards, the authors then describe in detail the nuts and bolts of basic practical food microbiology. The book is well--illustrated and produced and will prove an asset to its target audience."" (Microbiology Today, The Society for General Microbiology (SGM), 2006) ""A a must reada book. Beg or borrow a copy -- you will be rewarded."" (BTS Newsletter)
[The laboratory technician's] importance in ensuring reliable data to protect public health and the prosperity of the food industry is difficult to over state, yet their training has not received the attention it deserves. Three eminent consultant food microbiologists have addressed this problem and produced a valuable text for both trainers and trainees in food microbiology laboratories ... .With liberal references to key national and international standards, the authors then describe in detail the nuts and bolts of basic practical food microbiology. The book is well-illustrated and produced and will prove an asset to its target audience. Microbiology Today, The Society for General Microbiology (SGM), 2006<!--end--> A 'must read' book. Beg or borrow a copy - you will be rewarded. BTS Newsletter
Author Information
Chris Bell has over 28 yearsa experience in management in food microbiology, including 18 years in food manufacturing and food retailing businesses followed by management of a UKAS--accredited microbiology laboratory; now he is an independent consultant to food manufacturers and retailers. Chris is co--author of the Practical Food Microbiology Series published by Blackwell Publishing. Paul Neaves spent the first 10 years of his career undertaking research into food spoilage and the control of Clostridium botulinum. Paul spent a further 10 years working in the UK dairy industry and developing microbiological methods for the International Dairy Federation before forming a partnership with Tony Williams offering technical support to the food industry worldwide. Tony Williams has for over 20 years specialized in food mycology and has provided training courses in food microbiology and HACCP, internationally. Since 1995, Tony has been in partnership with Paul Neaves; he is a member of the International Commission on Food Mycology and an Executive Editor of International Food Safety News.
