Offers an introduction to the concepts underlying food microbiology, food-borne infections and food hygiene. Illustrated with diagrams in colour, this book provides an understanding of the interaction of micro-organisms and food from the basics up. It covers topics which include genetically-modified foods, bioterrorism, and functional foods.
John Garbutt has 30 years experience of teaching microbiology and food microbiology at further education, undergraduate and postgraduate levels. He is formerly Senior Lecturer in Microbiology at Humberside University. As well as teaching he has supervised research and acted as a microbiology consultant for the food, engineering and chemical industries.