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Authors:Jean-Yves D'AOUST, Reisha BARNES, Mark CARTER, Stephenie Lynn DRAKE, Dave EVANSON, Séamus FANNING, Russel FLOWERS, Valerio GIACCONE, Lee-Ann JAYKUS, Jean-Louis JOUVE, Jean KENNEDY, Jan McCLURE, Ann Marie McNAMARA, Mogens MADSEN, Truls NESBAKKEN, Servé NOTERMANS, Stephen O'BRIEN, Franco OTTAVIANI, Milena OTTAVIANI, Michele SMOOT, Bala SWAMINATHAN, Christine VERNOZY-ROZAND, Patrick WALL, Paul WHYTE
Abstract:Twenty four internationally-recognized experts covering the various aspects of microbiological food safety today contributed to the publication of this handbook. It provides an overview on the global food safety situation and trends and presents in-depth knowledge of today's important foodborne pathogens and includes other relevant food safety issues, from the implementation of HACCP plans, to future laboratory diagnostic tools and emerging foodborne pathogens. This handbook was consciously designed for easy reading and for those, such as Food company CEOs who should be aware of the stakes when producing food for human consumption.
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