In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way. Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples.
This book is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses. It provides an up-to-date, comprehensive working knowledge of all areas of basic food microbiology, with particular focus and emphasis on laboratory-based, practical aspects. Information and comment is provided on:- groups of microorganisms of importance in food microbiology:
Each topic is accompanied by further information sources that will help in the development of high standards for the next and future generations of practical food microbiologists.
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Paul Neaves spent the first 10 years of his career undertaking research into food spoilage and the control of Clostridium botulinum. Paul spent a further 10 years working in the UK dairy industry and developing microbiological methods for the International Dairy Federation before forming a partnership with Tony Williams offering technical support to the food industry worldwide.
Tony Williams has for over 20 years specialized in food mycology and has provided training courses in food microbiology and HACCP, internationally. Since 1995, Tony has been in partnership with Paul Neaves; he is a member of the International Commission on Food Mycology and an Executive Editor of International Food Safety News.
"A 'must read' book. Beg or borrow a copy - you will be rewarded." (BTS Newsletter)
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