Microbiologically safe foods
Microbiologically safe foods
Norma Heredia, Irene Wesley, and Jose Santos Garcia (eds)
Chichester, UK: John Wiley 2009 | 667pp | ?90.50 (HB)
ISBN 9780470053331
Reviewed by Tony Stubbings
This book focuses on state-of-the-art technologies to produce microbiologically safe foods for our dinner table. Each chapter summarises the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information.
The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well as novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life.
Each chapter also describes the normal flora of raw product, spoilage issues, pathogens of concern, and sources of contamination.
Other important topics include the safety of genetically modified organisms, predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.
Further Reading
R Fernandes (ed), Microbiology handbook. Dairy products (2009). RSC Publishing. ISBN 9781905224623
R Lawley, L Curtis and J Davis: Food safety hazard guidebook (2008). RSC Publishing. ISBN 9780854044603
T Hutton: Food microbiology: an introduction (2006). Campden BRI. ISBN 9780905942872
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