Main description:

The second edition of the highly regarded Essentials of Food Microbiology offers a clear and informative introduction to the fundamental concepts underlying food microbiology, food-borne infection and food hygiene. Updated and illustrated throughout, it provides a clear and thorough account of the interaction of micro-organisms and food, without assuming any prior knowledge of microbiology. Using relevant examples from particular food manufacturing processes through to outbreaks of serious food poisoning, the basic principles of bacteria, viruses, fungi and parasites are comprehensively covered. For this new edition important contemporary and emerging topics, including genetically-modified foods, bio-terrorism and functional foods, have been added for the first time. This is essential reading for all undergraduate students of dietetics and nutrition, and food science and technology. Students of catering, food safety and public health at HND level and above will also benefit from reading this book.