Basic Food Microbiology 2nd Edition

Basic Food Microbiology 2nd Edition

The biochemical reactions of microorganisms and the role they play in spoilage public health hazards and the development of fermentation products are areas of major importance to food microbiologists. Yet equally significant are the chemical and physical characteristics of food and the various factors which influence nutritional quality. The second edition follows the same concise easy-to-read format as the original while incorporating a host of new features including: recent developments in the understanding of food borne illnesses particularly focusing on the microorganisms listeriosis and campylobacter jejuni.The use of flow sheets and flow diagrams to illustrate a wide variety of food processes.A special emphasis on advances in biotechnology. The text is complemented by a wide range of charts graphs and illustrations. It is certain to be regarded as the standard text in the field for years to come.

About the Author
George J.Banwart
is a professor emeritus in the department of microbiology at Ohio State University in Columbus. Previously he has held teaching positions in the department of animal sciences at Purdue University and in the food technology and bacteriology departments at the University of Georgia. He has also served as a research microbiologist in the U.S. Department of Agricultures Field Crops and Animal Products Division and as head of the Egg Products Section in the USDAs Poultry Division. Dr. Banwart is a member of the Institute of Food Technologists. He received both his B.S. in chemistry and his Ph.D. in food technology-bacteriology from Iowa State University.

Table of Contents

  • Preface
  • General Aspects of Food
  • Estimating the Number of Microorganisms
  • Microorganisms Associated with Food
  • Factors that Affect Microbial Growth in Food
  • Sources of Microorganisms
  • Foodborne Agents Causing Illness
  • Indicator Organisms
  • Food Spoilage
  • Useful Microorganisms
  • Control of Microorganisms
  • Control of Microorganisms by Retarding Growth
  • Control of Microorganisms by Destruction
  • Regulations and Standards
  • Index

Book Details

  • Paperback
  • Language: English
  • ISBN-10: 8123906463
  • ISBN-13: 978-8123906461
  • ASIN: B006UF7G6K

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