Modern Food Microbiology (Food Science Texts Series)

Features

• Cover Type: Hard Cover with 790 pages
• Published by: Springer
• Edition: 7th Edition May 10, 2006
• Written in: English
• ISBN 10 Number: 0387231803
• ISBN 13 Number: 978-0387231808
• Book Dimensions: 10.1 x 7.1 x 1.7 inches
• Weighs: 3.5 pounds

Product Review


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 great 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)

Product Description
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 proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, 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.

Reader Reviews
This book I used when I did my masters of Food Science. This book has nominated as a reference book for the course work of Food Microbiology. To have the reference copy I ordered this book for my personnel library.