Food Microbiology

by Adams, Martin R.; Moss, Maurice O.

• ISBN13: 9780854042845
• ISBN10: 0854042849
• Edition: 3rd
• Format: Hardcover
• Copyright: 2007-11-30
• Publisher: Royal Society of Chemistry

Summary

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

Table of Contents provided by Blackwell. All Rights Reserved.