ABSTRACT

History of microbiology and food hygiene 5 The science of microbiology 8 Foodborne diseases 8 Microbiological examination of foods and

in-process control 13

Importance of foodborne disease and arrangement of subsequent chapters 14

Summary 15 Further reading 16

Food should be nourishing and attractive, and free from noxious substances such as poisonous chemicals, toxins or pathogenic micro-organisms.