Microbiological Control

Written by international food microbiologists, this reference work contains practical information on applied food microbiology and food safety. It covers basic methods and procedures on specific microbes important to the food industry, including new technology such as PCR, DNA and RNA probes. It also includes practical guidelines on microbial standards of many foods which are easy to follow and apply in a food laboratory. This text concludes with a section on starter culture technology and the monitoring of microbes in the food industry.