Food Hygiene, Microbiology and HACCP

The book "Food Hygiene, Microbiology and HACCP" offers a comprehensive and up-to-date examination of food microbiology and hygiene practices in food production. It is aimed at professionals dealing with the challenges and developments in food safety. The new edition addresses key topics such as HACCP (Hazard Analysis and Critical Control Points), modern methods for microbial detection, and the latest findings on viral gastroenteritis. The author, S. Forsythe, has adopted a forward-looking approach to inform readers about rapidly evolving technologies and their potential impacts on food safety. The book also highlights current challenges, such as the spread of Escherichia coli and the risks associated with new variants of Creutzfeldt-Jakob disease (CJD). It is an essential reference for anyone working in the food industry who wants to stay informed about the latest developments in food safety.