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World-wide food safety programmes and legislation

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Food Hygiene, Microbiology and HACCP

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Abstract

Any book on legislation may be partially out of date by the time it is published, or shortly thereafter. Therefore only particular aspects concerning hygienic food production legislation will be covered in these sections; the reader must seek more up to date advice from relevant qualified personnel before acting on any matters referred to here. Since food is so widely produced and distributed, a world-wide perspective of food poisoning and the surveillance programmes which aim to monitor and control the spread of food poisoning pathogens will be discussed. The development of international microbiological standards and criteria will also be discussed.

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Authors and Affiliations

  1. Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  2. Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

Authors
  1. S. J. Forsythe
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  2. P. R. Hayes
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© 2000 Springer Science+Business Media New York

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Forsythe, S.J., Hayes, P.R. (2000). World-wide food safety programmes and legislation. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_12

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  • DOI: https://doi.org/10.1007/978-1-4757-5254-0_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4419-5196-0

  • Online ISBN: 978-1-4757-5254-0

  • eBook Packages: Springer Book Archive

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