Essentials of the Microbiology of Foods: A Textbook for Advanced Studies - Hardcover

Mossel, D.A.A.; Corry, J.E.L.; Struijk, C.B.; Baird, R. M.

Hardcover

ISBN 10: 0471930369 ISBN 13: 9780471930365

Publisher: John Wiley & Sons Ltd, 1995

Synopsis

This volume presents the fundamentals of modern food microbiology. Emphasis is placed on the assurance of foods of quality and consumer acceptibility, attained by safety measures based on hazard analysis and critical point control. Introductory chapters cover the fundamental taxonomy of the pertinent classes of organism: bacteria, moulds, yeast, viruses, protozoa, helminths and nematodes; and the most important aspects of microbial physiology as applied to foods, including growth, metabolism, death and injury. These basic chapters are followed by more detailed treatment of the occurrence and prevention of food-borne diseases of microbial aetiology and of the microbial deterioration of food. The final section is concerned with the microbial examination of foods.

Edition details

• Publisher: John Wiley & Sons Ltd
• Publication date: 1995
• Language: English
• ISBN 10: 0471930369
• ISBN 13: 9780471930365
• Binding: Hardcover
• Number of pages: 736