The food industry, with its diverse range of products (e.g. short
shelf-life foods, modified atmosphere packaged products and
minimally processed products) is governed by strict food
legislation, and microbiological safety has become a key issue.
Legally required to demonstrate 'due diligence', food manufacturers
are demanding analytical techniques that are simple to use, cost
effective, robust, reliable and can provide results in 'real time'.
The majority of current microbiological techniques (classical or
rapid), particularly for the analysis of foodborne pathogens, give
results that are only of retrospective value and do not allow
proactive or reactive measures to be imple mented during modem food
production. Rapid methods for microbial analysis need to be
considered in the context of modem Quality Assurance (QA) systems.
This book addresses microbiologists, biochemists and immunologists
in the food industry, the public health sector, academic and
research institutes, and manufacturers of kits and instruments.
This volume is an up-to-date account of recent developments in
rapid food microbiological analysis, current approaches and
problems, rapid methods in relation to QA systems, and future
perspectives in an intensely active field. P.D.P. Contributors
Public Health Laboratory, Royal Preston Hospital, PO Box F.J.
Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M.
Gibson Ministry of Agriculture, Fisheries and Food, Torry Research
Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall
Microbiology and Food Safety, Kraft General Foods, 801 Waukegan
Road, Glenview, Illinois 60025, USA."
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