Modern Food Microbiology

James M. Jay, Martin J. Loessner, David A. Golden

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.

What people are saying

User Review -

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
• 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
• 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
• 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

Bibliographic information

• Title: Modern Food Microbiology; Food Science Text Series
• Authors: James M. Jay, Martin J. Loessner, David A. Golden
• Edition: 7, illustrated
• Publisher: Springer Science & Business Media, 2008
• ISBN: 0387234136, 9780387234137
• Length: 790 pages
• Subjects: Science / Life Sciences / Microbiology; Technology & Engineering / Chemical & Biochemical; Technology & Engineering / Food Science / General