000			01290nam a2200157Ia 4500
008			220514s9999||||xx |||||||||||||| ||und||
020			_a0-85404-626-7
050			_aQW 85 .P29 2002
100			_aPawsey, R.K.
245		0	_aCase studies in food microbiology for food safety and quality
260			_aCambridge _bThe Royal Society of Chemistry _c2002
300			_axxx, 460p.
500			_aDiscusses 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.
650			_aFood Microbiology|Food Analysis|Nutrition Policy|Public Health
942			_2lcc _cBK
999			_c5937 _d5937