Applied Food Microbiology

An introductory text providing the basic concepts of microbiology in relation to the preparation and provision of foods and beverages comprehensively covers the characteristics of microorganisms, food and water borne infections, and laws and regulations that protect the public. Designed as a course in food microbiology for students in allied health areas who do not have extensive instruction in biology, chemistry, or physics, the text nevertheless conveys the knowledge necessary to an understanding of the transmission of communicable diseases by food and beverages. Annotation c. by Book News, Inc., Portland, Or.