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Modern Food Microbiology, 6E

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Price:
$49.00
ISBN:
978 0834 216716
Weight:
1.50 LBS
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Calculated at checkout
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Product Description

Modern Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food.  This Sixth Edition of this highly acclaimed text includes new chapters on food preservation by modified atmospheres, high pressure and pulsed electric field processing, and an introduction to foodborne pathogens.  This authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food nutrition, microbiology, biology, or biological science departments.

Contents:  Preface

I. Historical Background:  History of microorganisms in food

II. Habitats, Taxonomy, and Growth Parameters:  Taxonomy, role, and significance of microorganisms in foods, Intrinsic and extrinsic parameters of foods that affect microbial growth

III. Microorganisms in Foods:  Fresh meats and poultry, Processed meats, Seafoods, Fermentation and fermented dairy products, Fruit and vegetable products: Whole, fresh-cut, and fermented; Miscellaneous food products

IV. Determining Microorganisms and/or Their Products in Foods:  Culture, microscopic, and sampling methods; Physical, chemical, molecular, and immunological methods; Bioassay and related methods

V. Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria:  Food preservation with chemicals, Food preservation with modified atmospheres, Radiation preservation of foods and nature of microbial radiation resistance, Low-temperature food preservation and characteristics of psychrotropic microorganisms, Low-temperature food preservation and characteristics of thermophilic microorganisms, Preservation of foods by drying, Other food preservation methods

VI. Indicators of Food Safety and Quality, Principles of Quality Control, and Microbial Criteria:  Indicators of food microbial quality and safety, The HACCP System and food safety

VII. Foodborne Diseases:  Introduction to foodborne pathogens, Staphylococcal gastroenteritis, Food poisoning caused by gram-positive sporeforming bacteria, Foodborne listeriosis, Foodborne gastroenteritis caused by Salmonella and Shigella, Foodborne gastroenteritis caused by Escherichia coli, Foodborne gastroenteritis caused by Vibrio, Yersinia, and Campylobacter species, Foodborne animal parasites, Mycotoxins, Viruses and some other proven and suspected foodborne biohazards

Four Appendices, Index.

James M Jay, 2003, 679 pgs, illustrated.  (List: $69.95)  $49.00

 

 


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