The Microbiological Risk Assessment of Food (PDF)

The Microbiological Risk Assessment of Food follows on from
the author's successful book The Microbiology of Safe Food and
provides a detailed analysis of the subject area including
cutting-edge information on: foodborne pathogens in world trade;
food safety, control and HACCP; risk analysis; the application of
microbiological risk assessment (MRA) and likely future
developments in the techniques and applications of MRA.

This important book focuses on what is an acceptable level of
risk to consumers associated with eating food, on a daily basis,
which does contain bacteria. An extremely important addition to the
available literature, providing a thorough synthesis that will be
an essential purchase for all those involved with issues relating
to safe food.

Copies of the book should be available to practitioners in food
companies and academia, including food microbiologists, food
scientists and technologists, to consultants and to all those
studying or teaching food microbiology. Personnel in government
regulatory and public and environmental health capacities will find
much of use within the covers of this book. Copies of the book
should also be available in the libraries of all research
establishments and university departments where food science, food
technology and microbiology are studied and taught.

Stephen J. Forsythe is Reader in Microbiology at the Department
of Life Sciences, Nottingham Trent University, UK.

Cover Photograph: Lactobacillus case Shirota by kind
permission and courtesy of Yakult UK Ltd.