King Saud University Press in Riyadh has issued a book entitled Food Microbiology written by d. Ibraheem bin Saad Almuhaize, a professor in food and nutrition sciences section in the college of food sciences and agriculture at the University, and the vice executive president of food affairs in the S.F.D.A.
The book deals with the several aspects of food microbiology in twenty sections. They are: microbes to living beings, viruses, a revision of some bacteria peculiarities, factors which affect microbes growth, the bacterial species that are important in food field, molds, enzymes, the microbic species that are important in food field, microbic pollution sources of food, food decay, methods of protecting food from microbic decay, milk microbiology, microbiology of meat and its products, egg microbiology, fruit and vegetables microbiology, microbiology of food, cereals and its products, canned food, water microbiology, food poisoning, system of analyzing hazards and determining critical points.
These sections include revisions of some basic microbiological aspects and some important information about food to understand the practical side of food microbiology. In addition, the writer expanded in the explanation of concepts which considered important in microbiological field in general, such as: meat, poultry, fish and milk products. Moreover, he was concerned about adding the main concepts of HACCP system which is ought to restrict food poisoning accidents, the results of domestic researches and some microbiological aspects of specifications that are used in the Kingdom.