Essentials of food microbiology (2nd ed)

The second edition of this highly regarded textbook offers a clear, informally written introduction to the key concepts underlying food microbiology, food-borne infection and food hygiene.

Updated throughout and illustrated with clear diagrams in colour, it provides a full understanding of the interaction of micro-organisms and food from the basics up, assuming no prior knowledge of microbiology.

Bacteria, viruses, fungi and parasites are all included and basic principles throughout are illustrated with relevant examples, from particular food manufacturing processes through to outbreaks of serious food poisoning.

For this new edition important emerging topics, including genetically-modified foods, bioterrorism, and functional foods have been added for the first time.