THE MICROBIOLOGY OF SAFE FOOD. 3RD EDITION

Chapter 1 : Foodborne infections 18
Chapter 2 : Basic aspects 77
Chapter 3 : Food preservation and spoilage organisms 128
Chapter 4 : Bacterial foodborne pathogens 199
Chapter 5: Foodborne pathogens: viruses, toxins, parasites and prions 366
Chapter 6 : Methods of detection and characterisation 407
Chapter 7 : Microbiological Criteria 485
Chapter 8 : Hygienic Production Practices 512
Chapter 9 : Food Safety Management Tools 530
Chapter 10 : Microbiological Risk Assessment 566
Chapter 11 : Application of Microbiological Risk Assessment 626
Chapter 12 : International control of microbiological hazards in foods; regulations and authorities666
Chapter 13 : Surveillance and foodborne outbreak investigation 697
Chapter 14 : Whole genome sequencing, microbiomes and genomic epidemiology 734

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks
As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.
This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:
• Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes
• Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates
• Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production
• Updates to the national and international surveillance systems, including social media
Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

AUTHOR
Stephen J. Forsythe is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.