Food Hygiene Microbiology and HACCP

P.R. Hayes, S.J. Forsythe

Springer, Dec 31, 1999 - Technology & Engineering - 449 pages

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. The book is an essential text for microbiologists working in the food industry, quality assurance personnel and academic researchers.

About the author

Dr Stephen Forsythe has many years' experience of teaching food microbiology to university students and to professionals within the food industry and government regulatory bodies. He has written an extremely useful and important book that is not only a key text for all those studying food science, technology and food microbiology but a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.

Bibliographic information

• Title: Food Hygiene Microbiology and HACCP; A Chapman and Hall Food Science Book Series
• Authors: P.R. Hayes, S.J. Forsythe
• Edition: 3, illustrated
• Publisher: Springer, 1999
• ISBN: 0834218151, 9780834218154
• Length: 449 pages
• Subjects: Technology & Engineering / Food Science