ABSTRACT
Microbes and microbiology 17 Viruses 20 Bacteria 21 Parasites, algae and fungi 26
Detection and identification of microbes 29 Summary 38 Sources of information and further reading 40
To understand how foodborne pathogens survive and grow in food and in food manufacturing environments, a working knowledge of microbiology is essential. In particular, it is important to understand how microorganisms, which are extremely diverse in both morphology and physiology, are identified and detected and to know their lifecycles, distribution and habits. This information can be used to predict the properties of pathogens, and develop and implement the most effective methods for the control and prevention of foodborne disease, as well as preparation of food of acceptable microbiological quality.
