{"product_id":"9781119405016","title":"The Microbiology of Safe Food","description":"\u003ch1\u003eThe Microbiology of Safe Food\u003c\/h1\u003e\u003ch3\u003eStephen J. Forsythe\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eExploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAs 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. \u003ci\u003eThe Microbiology of Safe Food \u003c\/i\u003esatisfies 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.\u003c\/p\u003e \u003cp\u003eThis third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eAdvances in genomic analysis techniques for key organisms, including \u003ci\u003eE. coli\u003c\/i\u003e, \u003ci\u003eSalmonella,\u003c\/i\u003e and \u003ci\u003eL. monocytogenes\u003c\/i\u003e\n\u003c\/li\u003e \u003cli\u003eEmerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates\u003c\/li\u003e \u003cli\u003eRecent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production\u003c\/li\u003e \u003cli\u003eUpdates to the national and international surveillance systems, including social media\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eSafe food for consumers is the ultimate goal of food microbiology. To that end, \u003ci\u003eThe Microbiology of Safe Food \u003c\/i\u003efocuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety. \u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003eSTEPHEN J. FORSYTHE\u003c\/b\u003e 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. \u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e14 January 2020\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781119405016\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003ePaperback \/ softback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e608\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e38.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44378623148172,"sku":"9781119405016","price":98.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781119405016_393aeff6-e34a-4e18-baeb-15805efcde95.jpg?v=1780241190","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781119405016","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}