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 Essential Microbiology and Hygiene for Food Professionals

Essential Microbiology and Hygiene for Food Professionals

ISBN 9781444121490
Edition 1
Publication Date
Publisher Hodder Education
Author(s)
Overview
1. Introduction: the good, the bad and the ugly of the microbial world 2. Life unseen: the anatomy of microbes 3. Microbes are all around us 4. The global food poisoning problem 5. The reigning champions of food poisoning: Campylobacter and Salmonella 6. Less common but more deadly: E. coli and Listeria 7. Clostridia, viruses and other undesirables 8. Control 9. Prevention is better than cure 10. Legislation and maintaining standards 11. Epilogue

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