Food Microbiology - Softcover

Adams, Martin R; Moss, Maurice O

3.91

11 ratings by Goodreads

Softcover

ISBN 10: 0854046119 ISBN 13: 9780854046119

Publisher: Royal Society of Chemistry, 2000

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Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers the three main themes of the interaction of micro-organisms with food-spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make an ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food sciences and technology.

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Review:

"... a comprehensive and absorbing book.....readable and clearly written." * Endeavor Volume 19 No 4 1995 * "...An excellent text...Will be widely used as a recommended text for students to Masters degree level and will be a useful and interesting reference for experienced workers in the industry." * Food Science and Technology Today 11 (1) 1997 *

Synopsis:

This text has been revised to include new sections on stress response, mycobatcterium spp., risk analysis and new foodborne health problems such as BSE. The book covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborn illness and fermentation - and the affective the presence of micro-organisms in food and their capacity to survive and grow. Also included are developments in procedures used to assay and control the microbiological quality of food.

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