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100   $a20121210d2010      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aMicro-facts $ethe working companion for food microbiologists /$fedited by Peter Wareing
205   $a7th ed. /$brevised by Peter Wareing, Felicity Stuart and Rhea Fernandes.
210   $aSurrey $cLeatherhead Pub.$d2010
215   $a1 online resource (446 p.)
300   $aDescription based upon print version of record.
311   $a1-905224-84-2 
320   $aIncludes bibliographical references and index.
327   $aMicro Facts Book Cover 2010 Image; Front matter i-ii; Foreword iii; Contents v-ix; Factors Affecting the Growth of Micro-organisms in Food 1-7; Foodborne bacterial Pathogens 8-192; Foodborne Viruses and Protozoa 193-215; Food-Spoilage Bacteria 216-285; Food-Spoilage Fungi 286-368; HACCP 369-378; EC Food Hygiene Legislation 379-398; Suppliers 399-409; Addresses of Authorities, Sources of Further Information 410-414; Internet 415-418; Glossary of terms 419-428; Index 429-437
330   $aThe new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature. A key change in the seventh edition is the addition of new sections on mycotoxins, food-spoilage yeasts, and factors affecting the growth of micro-organisms. A glossary of microbiological terms has also been added, together with information on twelve food-spoilage moulds that were not featured in the previous edition. The emphasis of this hugely successful book continues to be serving the needs of the food industry, whether manufacturer, retailer or caterer.
606   $aFood$xMicrobiology$vHandbooks, manuals, etc
606   $aFood poisoning$vHandbooks, manuals, etc
606   $aFood handling$vHandbooks, manuals, etc
615  0$aFood$xMicrobiology
615  0$aFood poisoning
615  0$aFood handling
676   $a664.001579
701   $aWareing$b Peter$01687309
701   $aStuart$b Felicity$01687310
701   $aFernandes$b Rhea$01687311
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906   $aBOOK
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996   $aMicro-facts$94060686
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