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

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 .

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