Microorganisms in Food

The intention of the second edition was to bring the first edition (published in 1996) up to date, taking into account developments in food processing and packaging, new products, and recognition of new pathogens and their control acquired since the first edition. The overall structure of the chapters has been retained, viz each covers (i) the important properties of the food commodity that affect its microbial content and ecology, (ii) the initial microflora at slaughter or
harvest, (iii) the effects of harvesting, transportation, processing, and storage on the microbial content, and (iv) an assessment of the hazards and risks of the food commodities and (v) the processes applied to control the microbial load.