Scientific Safety: Metrology and Home Microbiology #994807

Scientific Safety answers the question anyone who produces at home eventually asks: how do I know that what I have made is safe. Not out of fear, but out of competence.
The book identifies the two parameters that really decide, and gives each its own chapter. pH: what it is, how it is measured, how it is managed in production, with reference values for each product in the series. Water activity: what it is, how it is measured and how it is estimated when the instrument is missing, and how it is controlled during curing.
The microbiological part follows, with the useful microorganisms on one side and those to be controlled on the other, and the skill of recognising a problem while it is still recoverable.
The chapter on instruments is practical and honest about costs: the pH meter used properly, the precision scale as the most underrated tool, thermometers and hygrometers, the water activity meter, and how to keep a production log that is actually worth keeping.
Safety protocols by product family close the book, from ferments to cured non-cold cuts, from non-cheeses to smoked products, with a monitoring sheet, plus a chapter on storage, real shelf life and warning signs.