ABSTRACT
After reading Chapters 4-7 as well as the summary in Table 8.1, you could be forgiven for thinking that eating anything at all is a very risky activity. Virtually any food that has not been previously sterilized can, in principle, be a source of food-poisoning organisms once brought into the kitchen or food-processing hall. With so many microbes all around us, how is it possible to control those that may harm us without having an encyclopaedic knowledge of microbiology?
