MICRO-FACTS : THE WORKING COMPANION FOR FOOD MICORBIOLOGISTS

Microbiological safety of foods is of principal concern to the food industry. Thus, having a better understanding of the toxins produced, sources, growth and survival characteristics of organisms, and fundamental control measures is vital.

Micro-Facts has proved to be a useful ready reference for practicing food microbiologists and others concerned with ensuring the microbiological safety of foods. Micro-Facts 6th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.

As always the information remains topical and incorporates recent research in the field of food microbiology. Updates have been made to all existing sections, including:
-Key pathogens;
-HACCP;
-Suppliers;
-Useful websites and contact information for various food authorities.

The new edition also provides information on a number of different areas, which include:
-A brand new pathogen - Enterobacter sakazakii associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis;
-A new section on Food Spoilage Fungi, detailing their growth, survival, sources, toxins and control
       Spoilage yeast;
       Spoilage moulds;
       Toxin producing moulds – Penicillum, Aspergillus, Fusarium;
-Additional chapter covering the Commission Regulation on the Microbiological Criteria for Foodstuffs (EC Regulation No. 2073/2005).

Currently in its sixth edition, Micro-Facts remains topical and incorporates recent research in the field of food microbiology. A new foodborne pathogen - Enterobacter sakazakii - has been included, and previous sections providing comprehensive details of other key foodborne pathogens have been updated. The existing chapters on food spoilage bacteria, foodborne viruses and protozoa, HACCP, and laboratory suppliers have been revised, and new section on significant food spoilage fungi has been introduced. The spoilage mould, yeast, and toxins covered include: AflatoxinAspergillus OchratoxinFusarium PatulinPenicillium FumonisinOther spoilage mould ZearalenoneZygosaccharomyces Trichothecenes The old EC food hygiene legislations (one-for-one legislations covering each commodity) have been repealed. Information pertaining to the new EU Food Hygiene Legislation being implemented is reflected in this edition. This book will continue to provide the information required to ensure safe and quality foods for the consumer, and is a vital tool for any food microbiologist.