| 書目名稱 | Food Hygiene, Microbiology and HACCP | | 編輯 | S. J. Forsythe,P. R. Hayes | | 視頻video | http://file.papertrans.cn/345/344996/344996.mp4 | | 圖書封面 |  | | 描述 | Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip- ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a ‘crystal ball‘ approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the ‘research‘ stage and may become more standard in the next few years. Undoubtedly this will alter our understanding ofthe prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, | | 出版日期 | Book 2000Latest edition | | 關(guān)鍵詞 | DNA; food; food hygiene; food microbiology; food processing; food safety; HACCP; hygiene; infection; microbe; | | 版次 | 3 | | doi | https://doi.org/10.1007/978-1-4757-5254-0 | | isbn_softcover | 978-1-4419-5196-0 | | isbn_ebook | 978-1-4757-5254-0 | | copyright | Springer Science+Business Media New York 2000 |
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