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

Modern Food Microbiology (eBook, PDF)

• Format: PDF

Produktbeschreibung

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

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Produktdetails

• Verlag: Springer US
• Seitenzahl: 790
• Erscheinungstermin: 5. Februar 2008
• Englisch
• ISBN-13: 9780387234137
• Artikelnr.: 43730267

Autorenporträt

James M. Jay, University of Nevada, Las Vegas, NV, USA / Martin J. Loessner, ETH Zentrum, Zürich, Switzerland / David A. Golden, University of Tennessee, Knoxville, TN, USA

Inhaltsangabe

Historical Background.- History of Microorganisms in Food.- Habitats, Taxonomy, and Growth Parameters.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth.- Microorganisms in Foods.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, and Fermented and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Determining Microorganisms and/or Their Products in Foods.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria.- Food Protection with Chemicals, and by Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance.- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria.- Indicators of Food Microbial Quality and Safety.- The HACCP and FSO Systems for Food Safety.- Foodborne Diseases.- 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.

Rezensionen

From the reviews of the seventh edition:

"The authors develop a comprehensive and easily read treatise on food microbiology. ... As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005)

"The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist's library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)