Essential Microbiology and Hygiene for Food Professionals

Summary:
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping you to appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection and control of microorganisms in foods.

-Accessible and practical introduction to food microbiology and food hygiene
-Assumes no prior knowledge of microbiology
-Highly illustrated including colour photographs, charts, diagrams and cartoons to aid learning and retention
-Student-focused with quizzes and exercises throughout, summary boxes, vignettes and a glossary of technical terms
-Free accompanying website containing multiple choice questions, image bank, PowerPoint presentations and useful links

Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health and public health.

FREE WEB RESOURCES
Resources supporting this book are available online at www.hodderplus.com/essentialmicrobiology

These include:
+ PowerPoint presentations for each chapter
+ Images from the book
+ Interactive multiple choice questions.

• Accessible and practical introduction to food microbiology and food hygiene

• Assumes no prior knowledge of microbiology

• Highly illustrated including colour photographs, charts, diagrams and cartoons to aid learning and retention

• Student-focused with quizzes and exercises throughout, summary boxes, vignettes and a glossary of technical terms

• 
  

  Free accompanying website containing multiple choice questions, an image bank, PowerPoint presentations and weblinks to further information

Table of Contents:
1. Introduction: the good, the bad and the ugly of the microbial world
2. Life unseen: the anatomy of microbes
3. Microbes are all around us
4. The global food poisoning problem
5. The reigning champions of food poisoning: Campylobacter and Salmonella
6. Less common but more deadly: E. coli and Listeria
7. Clostridia, viruses and other undesirables
8. Control
9. Prevention is better than cure
10. Legislation and maintaining standards
11. Epilogue

About the Author(s):
Sibel Roller is Professor of Microbiology and has taught food microbiology at London South Bank University and the London School of Hospitality and Tourism (University of West London) for over a decade.

Readership:
Essential reading for undergraduate students in culinary arts, hospitality and catering, food science, food technology, nutrition and dietetics, environmental health and public health. It will also be