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Micro-facts : the working companion for food microbiologists.

Contributor(s): Material type: TextTextPublication details: Cambridge : Royal Society of Chemistry, 2010.Edition: 7th ed. / revised by Peter Wareing and Rhea Fernandes ; originally compiled by Aynsley HalliganDescription: 1 online resource (ix, 437 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781849732130
  • 1849732132
  • 9781905224845
  • 1905224842
Subject(s): Additional physical formats: Print version:: Micro-facts.DDC classification:
  • 616.9201 22
LOC classification:
  • QR115 .M53 2010
Online resources:
Contents:
Section I -- Factors Affecting Growth of Microorganisms; Section II -- Foodborne Pathogens; Introduction; Foodborne Bacterial Pathogens; Other Bacteria that may be Foodborne and have Health Implications; Section III -- Foodborne viruses and Protozoa; Section IV -- Food Spoilage Bacteria; Section V -- Foodborne Fungi; Section VI -- HACCP; Section VII -- EC Food Hygiene Legislation; Section VIII -- Suppliers; Section IX -- Addresses of Authorities/Further information; Section X -- Internet links; Section XI -- Glossary of Terms; Section XII -- Index.
Summary: The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of microbiological terms has also been added, together with information on twelve food-spoilage moulds that were not featured in the previous edition. The emphasis of this hugely successful book continues to be serving the needs of the food industry, whether manufacturer, retailer or caterer.
Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
eBook eBook e-Library EBSCO Medical Available
Total holds: 0

Online resource; title from title screen (viewed on June 15, 2010).

Includes bibliographical references and index.

Section I -- Factors Affecting Growth of Microorganisms; Section II -- Foodborne Pathogens; Introduction; Foodborne Bacterial Pathogens; Other Bacteria that may be Foodborne and have Health Implications; Section III -- Foodborne viruses and Protozoa; Section IV -- Food Spoilage Bacteria; Section V -- Foodborne Fungi; Section VI -- HACCP; Section VII -- EC Food Hygiene Legislation; Section VIII -- Suppliers; Section IX -- Addresses of Authorities/Further information; Section X -- Internet links; Section XI -- Glossary of Terms; Section XII -- Index.

The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of microbiological terms has also been added, together with information on twelve food-spoilage moulds that were not featured in the previous edition. The emphasis of this hugely successful book continues to be serving the needs of the food industry, whether manufacturer, retailer or caterer.

WorldCat record variable field(s) change: 650

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