on 1 November 2013
This represents a very thorough and complete addition to broader microbiological texts, focussing on all aspects of microbiology relating to food (food safety, spoilage, fermented foods), including non-bacterial/fungal aspects (e.g. prions and viruses) as well as also containing chapters on application of this knowledge in HACCP, sampling schemes and methods etc. It is written at an appropriate level without reams of jargon, and is approachable and illustrated well.
Consequently, I think it makes a very good resource for those in the field - be they students, food scientists, or technical personnel at food manufacturers.