Hygiene in Food Processing ― Principles and Practice

The first edition of Hygiene in food processing (2003) provided an invaluable reference on microbial food safety risks, regulation, facilities' design and hygiene management in one volume. This revised and updated version includes new material on essential areas that have come to prominence in recent years, such as contamination routes and hygiene in services. Chapters cover microbial food safety risks and hygiene regulation, hygienic design of factory infrastructure, and hygiene practices.

Huub Lelieveld was President of the European Federation of Food Science and Technology for four years, and was President of the European Hygienic Engineering and Design Group (EHEDG)for over 12 years. He has also been Chair and Co-founder of the Nonthermal Processing Division and Chair of the International Division of the Institute of Food Technologists, of which he is a Fellow. Until his retirement he was with Unilever, responsible for novel food preservation techniques and hygienic processing and plant design.

John Holah is Head of Food Hygiene at Campden BRI, UK.

David Napper is Managing Director and Owner of Euroteknik, Ltd., Denmark.