Food Hygiene, Microbiology and HACCP

The first and second editions of “Food Microbiology and Hygiene” are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. This third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is designed for microbiologists working in the food industry, quality assurance personnel and academic researchers. This book should be of interest to food microbiologists in industry; food research institutions; and environmental health officers.