Books by Chris Bell

Chris Bell has over 28 yearsa experience in management in food microbiology, including 18 years in food manufacturing and food retailing businesses followed by management of a UKAS--accredited microbiology laboratory; now he is an independent consultant to food manufacturers and retailers. Chris is co--author of the Practical Food Microbiology Series published by Blackwell Publishing. Paul Neaves spent the first 10 years of his career undertaking research into food spoilage and the control of Clostridium botulinum. Paul spent a further 10 years working in the UK dairy industry and developing microbiological methods for the International Dairy Federation before forming a partnership with Tony Williams offering technical support to the food industry worldwide. Tony Williams has for over 20 years specialized in food mycology and has provided training courses in food microbiology and HACCP, internationally. Since 1995, Tony has been in partnership with Paul Neaves; he is a member of the International Commission on Food Mycology and an Executive Editor of International Food Safety News.