'Details of the key growth characteristics of individual microorganisms and microbial groups are explained in a series of one-page summaries. Each monograph contains a brief introduction about the organism, and the minimum conditions for growth and destruction, and then goes on to list its sources, foods particularly at risk, and guidelines or legislative limits for the organism in food. There are also paragraphs on key methods of control, and on the likely spoilage defects or illnesses caused by each organism.'
Preliminary sections in the guideline tabulate microorganisms of concern by food type, and there is also a section on pasteurisation and other heat treatments. Designed for microbiologists and non-microbiologists alike, this is a handy summary to help you answer those regular day-to-day questions.
