Food Safety Handbook

A compilation of relevant, up-to-date information on how to manage current and emerging pathogenic bacteria in agri-food chain from production of raw materials right through to finished product testing.

The Food Safety Handbook has contributions from 18 internationally recognized experts, specialized in different fields of food safety, from in depth knowledge of food borne bacterial pathogens, to implementation of a HACCP plan, current and future laboratory diagnostic tools, emerging pathogens, to the worldwide food safety situation and trends.

How is this publication different and bringing added value compared to other food safety books? Through a collaborative initiative, the authors compiled and shared the most useful and up-to-date information from their personal experience and know-how. The publication gives the reader a user-friendly guide with direct access to relevant information. Many of the questions frequently asked by the food microbiology facility are addressed. We hope this book will contribute to the improvement of the quality of food manufacturing, providing safer products for the protection of the public health.

Visit booth #501 to learn more about the Food Safety Handbook