Now in its fully revised and updated 7th edition

Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottled water, Enterobacter sakazakii, Food sanitizers, Milk, Probiotics, Proteobacteria, Quorum sensing, Sigma factors

This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments

Klappentext

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers 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.

Inhalt

History of Microorganisms in Food -Taxonomy, Role, and Significance of Microorganisms in Foods -Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth -Fresh Meats and Poultry -Processed Meats and Seafoods -Vegetable and Fruit Products -Milk, Fermentation, Fermented, and Nonfermented Dairy Products -Nondairy Fermented Foods and Products -Miscellaneous Food Products -Culture, Microscopic, and Sampling Methods -Chemical, Biological, and Physical Methods -Bioassay and Related Methods -Food Protection with Chemicals and Biocontrol -Food Protection with Modified Atmospheres -Radiation Protection of Foods and Nature of Microbial Radiation Resistance -Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms -Protection of Foods Using High-Temperatures, and Characteristics of Thermophilic Microorganisms -Protection of Foods by Drying -Other Food Protection Methods -Indicators of Food Microbial Quality and Safety -The Haccp and Fso System, and Food Safety -Introduction to Foodborne Pathogens -Staphylococcal Gastroenteritis -Food Poisoning Caused by Gram-Positive Sporeforming Bacteria -Foodborne Listeriosis -Foodborne Gastroenteritis Caused by Salmonella and Shigella -Foodborne Gastroenteritis Caused by Escherichia Coli -Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species -Foodborne Animal Parasites -Mycotoxins -Viruses and Some other Proven and Suspected Foodborne Biohazards -Appendix