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.