G68 A guide to microorganisms and their control
1st edition (2012)
Details of the key growth characteristics of individual microorganisms and microbial groups - at your fingertips in a series of one-page summaries
These are the types of questions that are answered in a series of one-page monographs on the pathogens and spoilage organisms of most concern to the food and drink industry. Each monograph contains a brief introduction about the organism, and the minimum conditions for growth and destruction, and then goes on to list its sources, foods particularly at risk, and guidelines or legislative limits for the organism in food. There are also paragraphs on key methods of control, and on the likely spoilage defects or illnesses caused by each organism.
Preliminary sections in the guideline tabulate microorganisms of concern by food type, and there is also a section on pasteurisation and other heat treatments. Designed for microbiologists and non-microbiologists alike, this is a handy summary to help you answer those regular day-to-day questions; This guideline is also available as an e-book from www.tsoshop.co.uk/bookstore.asp?FO=1324359
Format: Digital (PDF) or hardcopy
£75 - Members
£100 - Non-members