Advances in ensuring the microbiological safety of fresh produce
- Professor Karl R. Matthews
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Know about the book -
Advances in ensuring the microbiological safety of fresh produce is written by Professor Karl R. Matthews and published by Burleigh Dodds Science Publishing. It's available with International Standard Book Number or ISBN identification 1801462704 (ISBN 10) and 9781801462709 (ISBN 13).
Provides an overview of advances in understanding the contamination of fresh produce by four key pathogens: Salmonella, Listeria, pathogenic Escherichia coli and Clostridium Reviews recent advances in the surveillance of foodborne diseases and developments in rapid detection techniques for identifying pathogens in food Addresses the importance of good agricultural practices (GAP) and good manufacturing practices (GMP) in maintaining the safety of fresh/minimally-processed produce
