Micro-facts: A Working Companion for Food Microbiologists. Questo articolo non è disponibile.Micro-facts: A Working Companion for Food Microbiologists

Micro-Facts has proved to be a useful ready reference for practising 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.

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Trichothecenes The old EC food hygiene legislations (one-for-one legislations covering each commodity) have been repealed.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.