TY  - BOOK
AU  - Pawsey, R.K.
TI  - Case studies in food microbiology for food safety and quality
SN  - 0-85404-626-7
AV  - QW 85 .P29 2002 
PY  - 2002///
CY  - Cambridge
PB  - The Royal Society of Chemistry
KW  - Food Microbiology|Food Analysis|Nutrition Policy|Public Health
N1  - Discusses issues relating to the control and management of micro-organisms in food which compromise its safety. At the beginning of each chapter key issues are listed, a type of food, an organism, a microbiological issue, and a control issue. Each focuses on a particular issue, however the text addresses the incidence of organisms, their transfer from one place to another, how they grow in food, strategies to prevent them from growing and how to kill them, determining shelf life and post production history, surveillance of the prevalence of organisms, their global dissemination, addresses the problems of interpreting microbiological results and organism presence in foods, setting standards, hygiene management, risk preparedness and management, and discusses the changing concept of food safety
ER  -