Safe food production does not only refer to microbiological hazards. There are also chemical (ie. pesticide residues) and physical hazards (ie. shards of glass). Nevertheless the two books concentrate on microbiolgoical hazards. Chapter 1 of ’The Microbiology of Safe Food’ gives background information on manufacturing safe (hygienic) food, the persistence of pathogens (Table 1.3, p4) and the routes of transmission (Fig. 1.1, p5) and the integration with quality mangement systems such as GMP, GHP and TQM, which are covered in detail in chapter 7, and finally Risk Analysis, which is more fully explained in chapter 9 and in the more recent book ’The Microbiological RIsk Assessment of Food’. Issues I have not covered include labelling and importing foods. The FDA web site of guidance notes may help in these matters.

Back to site map Microbiology home page (www.theagarplate.com) Food Microbiology Information Centre for professional microbiologists Masters courses in Microbiology One vacancy