Monday, October 7, 2019

Food Microbiology (3rd Edition)

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In this third edition we have taken the opportunity to update and clarify the text in a number of places, removing a few incipient cobwebs along the way. Mostly this has entailed small changes within the existing text though there are new sections dealing with natamycin, subtyping, emerging pathogens and Enterobacter sakazakii.

In addition to all those colleagues who have helped with previous editions we are pleased to acknowledge Janet Corry andMarcel Zwietering whose diligent reading of the second edition revealed the need for some corrections that had previously eluded us. We have also rationalised the index which we decided was excessive and contained too many esoteric or trivial entries. As a consequence, terms such as ‘‘trub’’ have been deleted. Those seeking knowledge on this topic will now have to read the book in its entirety.

Chapter 1: The Scope of Food Microbiology
Chapter 2: Micro-organisms and Food Materials
Chapter 3: Factors Affecting the Growth and Survival of Micro-organisms in Foods
Chapter 4: The Microbiology of Food Preservation
Chapter 5: Microbiology of Primary Food Commodities
Chapter 6: Food Microbiology and Public Health
Chapter 7: Bacterial Agents of Foodborne Illness
Chapter 8: Non-bacterial Agents of Foodborne Illness
Chapter 9: Fermented and Microbial Foods
Chapter 10: Methods for the Microbiological Examination of Foods
Chapter 11: Controlling the Microbiological Quality of Foods
Chapter 12: Further Reading
Subject Index

Author Details
"Martin R. Adams"

"Maurice O. Moss"

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