Released on = April 22, 2007, 9:41 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = Red meat, poultry and eggs are, or have been, major global
causes of foodborne disease in humans and are also prone to microbiological growth
and spoilage. Consequently, monitoring the safety and quality of these products
remains a primary concern.

Press Release Body =
Microbiological analysis of red meat, poultry and eggs
reviews key issues in food microbiology
- discusses key aspects of microbiological analysis such as sampling methods,
detection and enumeration of pathogens
- includes chapters on the validation on analytical methods and quality assurance
in the laboratory
- written by a team of international experts
Red meat, poultry and eggs are, or have been, major global causes of foodborne
disease in humans and are also prone to microbiological growth and spoilage.
Consequently, monitoring the safety and quality of these products remains a primary
concern. Microbiological analysis is an established tool in controlling the safety
and quality of foods. Recent advances in preventative and risk-based approaches to
food safety control have reinforced the role of microbiological testing of foods in
food safety management.

In a series of chapters written by international experts, the key aspects of
microbiological analysis, such as sampling methods, use of faecal indicators,
current approaches to testing of foods, detection and enumeration of pathogens and
microbial identification techniques, are described and discussed. Attention is also
given to the validation of analytical methods and Quality Assurance in the
laboratory. Because of their present importance to the food industry, additional
chapters on current and developing legislation in the European Union and the
significance of Escherichia coli 0157 and other VTEC are included.
Written by a team of international experts, Microbiological analysis of red meat,
poultry and eggs is certain to become a standard reference in the important area of
food microbiology.

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

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