Modern Food Microbiology - James M. Jay, Martin J. Loessner, David A. Golden

Modern Food Microbiology

Buch | Softcover
790 Seiten
2006 | 7th ed. 2005
Springer-Verlag New York Inc.
978-1-4899-4407-8 (ISBN)
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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. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.
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.

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

Erscheinungsdatum
Reihe/Serie Food Science Text Series
Zusatzinfo 169 Tables, black and white; XX, 790 p.
Verlagsort New York
Sprache englisch
Maße 178 x 254 mm
Themenwelt Naturwissenschaften Biologie Mikrobiologie / Immunologie
Technik Lebensmitteltechnologie
Schlagworte Foodborne pathogens • Food Microbiology • Food Safety
ISBN-10 1-4899-4407-9 / 1489944079
ISBN-13 978-1-4899-4407-8 / 9781489944078
Zustand Neuware
Informationen gemäß Produktsicherheitsverordnung (GPSR)
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