食品微生物学（英文版）

Throughout the world, food production has become more complex.Frequently raw materials are sourced globally and the food is processed　through an increasing variety of techniques. No longer does the local farm　serve the local community through a local shop, nowadays there are international corporations adhering to national and international regimes.Therefore approaches to safe food production are being assessed on an　expanding platform from national, European, transatlantic and beyond. Against this backdrop there have been numerous highly publicised food　safety issues such as BSE and E. coli 0157:H7 which has caused the　general public to become more vociferous concerning food issues. The controversy in Europe over genetically modified foods is perceived by the　general public within the context of ‘food poisoning’.　This book aims to review the production of food