Food Microbiology

Name: Food Microbiology
Price: 7.75 USD
Availability: InStock
ISBN: 9780854042845

ISBN-10: 0854042849

ISBN-13: 9780854042845

Edition: 3rd 2007 (Revised)

Authors: Martin R. Adams, Maurice O. Moss, Royal Society of Chemistry Staff

List price: $42.00

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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…

Book details

List price: $42.00
Edition: 3rd
Copyright year: 2007
Publisher: Royal Society of Chemistry, The
Publication date: 9/11/2007
Binding: Hardcover
Pages: 463
Size: 6.14" wide x 9.21" long x 1.24" tall
Weight: 1.892
Language: English




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