Food microbiology
Author(s)
Bibliographic Information
Food microbiology
RSC Publishing, c2008
3rd ed
Available at 5 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Formerly CIP
Includes bibliographical references and index
Description and Table of Contents
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 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 science. It will also be valuable to researchers, teachers and practising food microbiologists.
Table of Contents
- 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
- Subject Index.
by "Nielsen BookData"