Micro-facts : the working companion for food microbiologists.

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The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of m...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Wareing, Peter, Fernandes, Rhea, Halligan, Aynsley
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, 2010.
Edición:7th ed. /
Temas:
Food > Microbiology.
Food poisoning.
Food handling.
Microbiology.
Biology.
Diseases.
Medical care.
Life sciences.
Physical sciences.
Microbial ecology.
Food industry and trade.
Poisoning.
Public health.
Pollution.
Industries.
Microbiology
Technology, Industry, and Agriculture
Environment and Public Health
Biology
Disease
Technology, Industry, Agriculture
Delivery of Health Care
Biological Science Disciplines
Natural Science Disciplines
Disciplines and Occupations
Environmental Microbiology
Food Industry
Food Technology
Food Contamination
Poisoning
Food Microbiology
Food Handling
Foodborne Diseases
Substance-Related Disorders
Food Safety
Public Health
Environmental Pollution
Industry
Intoxications alimentaires.
Microbiologie.
Biologie.
Maladies.
Prestation de soins.
Sciences de la vie.
Sciences physiques.
Écologie microbienne.
Aliments > Industrie et commerce.
Intoxication.
Aliments > Microbiologie.
Aliments > Manipulation.
Toxicomanie.
Santé publique.
Industrie.
microbiology.
biology.
biological sciences.
physical sciences.
public health.
Microbiology (non-medical)
MEDICAL > Infectious Diseases.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Section I
  • Factors Affecting Growth of Microorganisms; Section II
  • Foodborne Pathogens; Introduction; Foodborne Bacterial Pathogens; Other Bacteria that may be Foodborne and have Health Implications; Section III
  • Foodborne viruses and Protozoa; Section IV
  • Food Spoilage Bacteria; Section V
  • Foodborne Fungi; Section VI
  • HACCP; Section VII
  • EC Food Hygiene Legislation; Section VIII
  • Suppliers; Section IX
  • Addresses of Authorities/Further information; Section X
  • Internet links; Section XI
  • Glossary of Terms; Section XII
  • Index.

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