Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment.

The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food micro

The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense.

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consume

This unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and