A guide to microorganisms and their control - Guideline 68, eBook

Author: Dr Greg Jones
Publisher: Campden BRI

A guide to microorganisms and their control supplements existing work on food microbiology, presenting information in an easy to read format, making it accessible to non-microbiologists.

The Guideline answers common microbiological questions, making it an essential reference for new product development and during the reformulation of existing products. It contains a series of monographs on the pathogens and spoilage organisms of most concern to the food and drink industry. Each monograph contains:

• A brief introduction to the organism
• Minimum conditions for growth and destruction
• A list of its sources
• An outline of foods particularly at risk
• Guidelines or legislative limits for the organism in food
• Key methods of control
• Likely defects or illnesses caused by the organism

Contents include:

• Table of food types and microorganisms of concern
• Pasteurisation and heat treatments
• Glossary of terms
• Indicator groups
• A-Z list of microorganisms

Now available from your device's eBook store.

Amazon (opens in new window)

Kobo (opens in new window)

iBooks (opens in new window)

Other formats
PDF, Print