Modern Food Microbiology

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Springer Science & Business Media, Feb 5, 2008 - Technology & Engineering - 790 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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the spoilage of fresh refrigerated dough product. including buttemilk biscuit, dinner and sweet rolls, and pizza dough, is caused mainly by lactic acid bacteria.

Contents

Part IHISTORICAL BACKGROUND 1
2
Part IIHABITATS TAXONOMY AND GROWTH PARAMETERS 11
10
3Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth
39
Part IIIMICROORGANISMS IN FOODS 61
62
5Processed Meats and Seafoods
101
6Vegetable and Fruit Products
125
7Milk Fermentation and Fermented and Nonfermented Dairy Products
149
8Nondairy Fermented Foods and Products
175
17Food Protection with High Temperatures
415
18Protection of Foods by Drying
443
19Other Food Protection Methods
457
Part VIINDICATORS OF FOOD SAFETY AND QUALITY PRINCIPLES
472
21The HACCP and FSO Systems for Food Safety
497
Part VIIFOODBORNE DISEASES 517
516
23Staphylococcal Gastroenteritis
545
24Food Poisoning Caused by GramPositive Sporeforming Bacteria
567

Beer Ale Wines Cider and Distilled Spirits
182
9Miscellaneous Food Products
197
Part IVDETERMINING MICROORGANISMS ANDOR THEIR PRODUCTS
216
11Chemical Biological and Physical Methods
241
12Bioassay and Related Methods
285
Part VFOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS
299
14Food Protection with Modified Atmospheres
351
15Radiation Protection of Foods and Nature of Microbial Radiation Resistance
371
16Protection of Foods with LowTemperatures
395
25Foodborne Listeriosis
591
26Foodborne Gastroenteritis Caused by Salmonella and Shigella
619
27Foodborne Gastroenteritis Caused by Escherichia coli
637
28Foodborne Gastroenteritis Caused by Vibrio Yersinia and Campylobacter Species
657
29Foodborne Animal Parasites
679
30Mycotoxins
709
31Viruses and Some Other Proven and Suspected Foodborne Biohazards
727
Appendix
747
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