An introduction to microbiology and hygiene for students in the food professions, including food sciences, culinary arts, hospitality and catering, nutrition and dietetics, environmental health and public health.
An introduction to microbiology and hygiene for students in the food professions, including food sciences, culinary arts, hospitality and catering, nutrition and dietetics, environmental health and public health.
Introduction: the good, the bad and the ugly of the microbial world. Life unseen: the anatomy of microbes. Microbes are all around us. The global food poisoning problem. The reigning champions of food poisoning: Campylobacter and Salmonella. Less common but more deadly: E. coli and Listeria. Clostridia, viruses and other undesirables. Control. Prevention is better than cure. Legislation and maintaining standards. Epilogue.
Introduction: the good, the bad and the ugly of the microbial world. Life unseen: the anatomy of microbes. Microbes are all around us. The global food poisoning problem. The reigning champions of food poisoning: Campylobacter and Salmonella. Less common but more deadly: E. coli and Listeria. Clostridia, viruses and other undesirables. Control. Prevention is better than cure. Legislation and maintaining standards. Epilogue.
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