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Food production is an increasingly complex and global enterprise,and public awareness of poisoning outbreaks is higher than ever.This makes it vital that companies in the food chain maintainscrupulous standards of hygiene and are able to assure customers ofthe safety of their products. This book reviews the production offood and the level of microorganisms that humans ingest, coveringboth food pathogens and food spoilage organisms. The comprehensivecontents include: * the dominant foodborne microorganisms; * the means of their detection; * microbiological criteria and sampling plans; * the setting of microbial limits for end-product testing; * predictive microbiology; * the role of HACCP; * the setting of Food Safety Objectives; * relevant international regulations and legislation.This updated and expanded second edition contains much importantnew information on emerging microbiological issues of concern infood safety, including: * microbiological risk assessment; * bacterial genomics and bioinformatics; * detergents and disinfectants, and the importance of hygienepractice personnel.The book is essential reading for all those studying foodscience, technology and food microbiology.It is also a valuableresource for government and food company regulatory personnel,quality control officers, public health inspectors, environmentalhealth officers, food scientists, technologists andmicrobiologists.Web-based sources of information and other supporting materialsfor this book can be found at www.wiley.com/go/forsythe