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Food Microbiology : An Introduction , 4th edition (ASM Books) (Original PDF from Publisher)
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Food Microbiology : An Introduction , 4th edition (ASM Books) (Original PDF from Publisher)

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Product Details

  • Publisher ‏: ‎ASM Press ; 4th edition (March 21 , 2017)
  • Language ‏: ‎English
  • Hardcover ‏: ‎624 pages
  • ISBN-10 ‏: ‎1555819389
  • ISBN-13 ‏: ‎978-1555819385
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Description

Food Microbiology : An Introduction , 4th edition (ASM Books) (Original PDF from Publisher)

by Thomas J. Montville , Karl R. Matthews and Kalmia E. Kniel

presents undergraduates with all aspects of food microbiology .

One of the things that makes food microbiology such an interesting field of study is its multidisciplinary nature . Basic microbiology , the functions of helpful bacteria , food safety laws and policies and the right procedures that guarantee safe and wholesome food for billions of people are all things that food microbiologists need to be familiar with .

They must also be quick thinkers , open to trying new analytical approaches , keen problem solvers and constantly watchful of the safety of the food supply . Undergraduate courses in food science , nutrition and microbiology are the target audience for the fourth edition of Food Microbiology : An Introduction . While maintaining the methodology that instructors and students like , this version has been significantly updated with new information on subjects including the Food Safety Modernization Act and the use of bacteriophage as antibacterial agents .

The book is broken down into four pieces and written in a straightforward and understandable manner . Basics of food microbiology introduces students to some of the techniques used to detect and count microbes in food and food handling equipment , as well as the growth processes of food microorganisms , the biology of spores and sporeformers and the establishment of microbiological criteria in food safety programs . The discussion of foodborne pathogenic bacteria begins with a review of the regulatory organizations and surveillance networks in charge of ensuring the security of the American food supply .

The rest of the section is a rogue’s gallery of food-borne pathogenic microorganisms . The book Other Microbes Important in Food explores the various ways that microorganisms impact our food supply , both positively and negatively . The section begins with an examination of various foods produced by the fermentation processes of lactic acid bacteria and yeast, including beer , bread , pickles and cheeses . The remainder of the section examines less desirable bacteria , including parasites that can be found in food , toxic molds and food spoilers . The discussion of viruses and prions concludes this section . The strategies for preventing microbial development in food are covered in the section on control of microorganisms in food . A chapter on the fundamentals of creating effective sanitation and HACCP procedures in food processing facilities concludes the subject .

See also : A Visual Analogy Guide to Chemistry , 2nd Edition (Original PDF from Publisher)

Additional information
Publisher

ASM Press

Language

English

Edition

4

Format

Publisher PDF

File Size

53.5 MB

Publication Date

March 21, 2017

Paperback

624 pages

ISBN-10

1555819397, 1683673123

ISBN-13

978-1555819385, 9781555819392, 9781683673125

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