Modern food microbiology

Front Cover
Aspen Publishers, 1996 - Business & Economics - 661 pages
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.& In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

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Contents

FOODBORNE GASTROENTERITIS CAUSED
9
Habitats Taxonomy and Growth Parameters
11
INTRINSIC AND EXTRINSIC PARAMETERS OF FOODS
38
Copyright

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About the author (1996)

Jay is Professor Emeritus in the Department of Biological Sciences at Wayne State University, and Adjunct Professor at the University of Nevada Las Vegas.

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