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商品描述
Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks
As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.
This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:
- Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes
- Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates
- Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production
- Updates to the national and international surveillance systems, including social media
Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.
商品描述(中文翻譯)
探索食品微生物學、其對消費者安全的影響，以及降低相關風險的最新策略
隨著食品生產方法不斷進步，我們也越來越需要深入了解食品微生物學，以及它影響食品安全的關鍵方式。《安全食品的微生物學》正是為滿足這項需求而著，採取詳細且實務導向的方法，探討食品微生物學的相關過程與影響。微生物學家 Stephen J. Forsythe 同時檢視食品病原體與腐敗微生物，涵蓋從衛生法規、產品檢測，到微生物標準與採樣計畫等主題。
本第三版經過全面修訂，以因應現今食品科學家與食品製造商的需求，並納入以下新領域：
• 針對重要微生物（包括 E. coli、Salmonella 和 L. monocytogenes）的基因體分析技術進展
• 根據分離株基因體分析，高通量定序與基因體流行病學的新興資訊
• 最新食品媒介感染暴發事件調查研究，說明不安全食品生產對公共衛生造成的成本
• 國家及國際監測系統的最新發展，包括社群媒體
為消費者提供安全食品，是食品微生物學的終極目標。因此，《安全食品的微生物學》著重於最新科學在真實世界中的應用，對所有研讀或從事食品安全工作的人員而言，都是不可或缺的參考書。
作者簡介
STEPHEN J. FORSYTHE is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently Visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.
作者簡介(中文翻譯)
STEPHEN J. FORSYTHE 曾任英國諾丁漢 Nottingham Trent University 微生物學教授。目前，他擔任多所大學的客座教授，並參與多個政府諮詢委員會。他擁有多年向大學生、食品產業專業人士及政府監管機構人員教授食品微生物學的經驗。
