Food Microbiology

ISBN-10: 0854042849
ISBN-13: 9780854042845
Edition: 3rd 2007 (Revised)
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Description: This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the  More...

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Book details

List price: $48.00
Edition: 3rd
Copyright year: 2007
Publisher: Royal Society of Chemistry, The
Publication date: 9/11/2007
Binding: Hardcover
Pages: 463
Size: 6.25" wide x 9.25" long x 1.25" tall
Weight: 1.496
Language: English

This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food sciences and will be of value to researchers, teachers and professionals.

The scope of food microbiology
Micro-organisms and food materials
Factors affecting the growth and survival of micro-organisms in foods
The microbiology of food preservation
Microbiology of primary food commodities
Food microbiology and public health
Bacterial agents of foodborne illness
Non-bacterial agents of foodborne illness
Fermented and microbial foods
Methods for the microbiological examination of foods
Controlling the microbiological quality of foods
Further reading

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