BOOK REVIEWS
FOOD HYGIENE, MICROBIOLOGY AND HACCP: 3rd ed. S.J. Forsythe and P.R. Hayes. Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, MD 21704 (call 800-638-8437; Web site www.aspenpublishers.com). ISBN: 0-7514-0450-0. 1998. 276 pp. $99.
I found this to be a very disappointing book. The disappointment stems from the feeling that the authors decided to put HACCP in the title only because HACCP is fashionable. This is really a book on food hygiene and microbiology, with a chapter on HACCP thrown in.
Unfortunately, the HACCP chapter is not very good. It is confusing, incomplete, and even contains a few bits and pieces of misinformation. For example, the authors neglected to switch Principles 6 and 7, something that Codex and the NACMCF both did in 1997, before this text was printed. They also lean very heavily on HACCP references for foodservice and catering. My guess is that neither of the authors has been actively involved with the industry in developing and implementing HACCP plans.
The remainder of the book, that which focuses on microbiology and hygiene, is adequate, although there are some real problems. Most sanitarians and pest control operators, for example, would discourage food processors from installing landscaped gardens near their plants (Chapter 6, Plant Layout). It also does not appear that the authors have kept up to date, since almost all the references cited are more than ten years old, and many much older than that. This supports my impression that this is simply the second edition, repackaged with a chapter on HACCP.
Richard F. Stier, IFT Fellow, Technical Director, Agriculture-Led Export Businesses, Cairo, Egypt
MICRO-ORGANISMS IN FOODS 6: MICROBIAL ECOLOGY OF FOOD COMMODITIES. Sponsored by the International Commission on Microbiological Specifications for Food of the International Union of Biological Sciences. Published by Blackie Academic & Professional; order from Aspen Publishers, Inc., 7201 McKinney Circle, Frederick, MD 21704. ISBN: 0-7514-0430-6. 1998. 615 pp. $165.
It was a pleasure to be asked to review this book. The two volumes of Microbial Ecology of Foods published by the ICMSF in 1980 have been faithful references for many years and, I can honestly say, so will this text. The basic information in each chapter will be of use to the food scientist in industry, the researcher in academia, and members of regulatory agencies throughout the world. By addressing commodities, individuals can develop a feeling of the historical concerns with regard to food control and where future work should be directed.
I applaud the editors for creating some new sections. For example, in the 1980 edition, “Vegetable, Fruits, Nuts, and their Products” were all addressed in a single chapter. Breaking these out into three chapters makes more sense and provides for easier reading and a better reference. The same was done with sugars, cocoa, chocolate, and confectioneries. The new edition has a single chapter on sugars, syrups, and honey.
The only sad thing about a volume such as this is that the editors have to set dates for when authors must submit their work. With science and technology moving as quickly as it is, a book such as this will always be out of date as soon as it is published. There are new technologies for control that obviously could not be included; technologies such as in-shell pasteurization of mollusks, in-shell pasteurization of whole eggs, or the use of electron beam irradiation for pasteurization of raw and cooked meats. The outbreak of Salmonella in a toasted oat cereal product served to underscore the emphasis in that chapter on the importance of sanitation and that even a “safe” product like breakfast cereal is not immune to food pathogens.
Despite these issues, it is an excellent reference. It will serve its owners well and would be a welcome addition to any library, personal or reference. I will certainly use my copy.
Richard F. Stier, IFT Fellow, Technical Director, Agriculture-Led Export Businesses, Cairo, Egypt
BOOKS RECEIVED
Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization. Michael Lewis and Neil Heppell. Aspen Publishers, Inc., 7201 McKinney Circle, Glyndon, MD 21071-0044 (call 800-638-8438; Web site: www.aspenpublishers.com). ISBN: 0-8342-1259-5. 2000. 447 pp. $120.
Essentials of Functional Foods. Mary K. Schmidl and Theodore P. Labuza. Aspen Publishers, Inc., 7201 McKinney Circle, Glyndon, MD 21071-0044 (call 800-638-8438; Web site: www.aspenpublishers.com). ISBN: 0-8342-1782-1. 2000. 272 pp. $149.
Food Toxicology. Willliam Helferich and Carl K. Winter, eds. CRC Press LLC, 2000 NW Corporate Blvd., Boca Raton, FL 33431-9868 (call 561-994-0555; fax 800-643-9428; E-mail: [email protected]; Web site: www.crcpress.com). ISBN: 0-8493-2760-1. 2000. 225 pp. $99.95.
Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications. Stella M. Alzamora, María S. Tapia, and Aurelio López-Malo. Aspen Publishers, Inc., 7201 McKinney Circle, Glyndon, MD 21071-0044 (call 800-638-8438; Web site: www.aspenpublishers.com). ISBN: 0-8342-1672-8. 2000. 360 pp. $149.
Shelf-Life Evaluation of Foods, 2nd ed. Dominic Man and Adrian Jones, eds. Aspen Publishers, Inc., 7201 McKinney Circle, Glyndon, MD 21071-0044 (call 800-638-8438; Web site: www.aspenpublishers.com). ISBN: 0-8342-1782-1. 2000. 272 pp. $149.