Modern Food Microbiology

Modern Food Microbiology

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 many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers 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.


Editorial Reviews

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 excellent 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)


Book Details


  • Series: Food Science Text Series
  • Hardcover: 790 pages
  • Publisher: Springer; 7th edition (May 10, 2006)
  • Language: English
  • ISBN-10: 0387231803
  • ISBN-13: 978-0387231808
  • Book Dimensions: 7 x 1.7 x 10 inches


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  • Author: Jay
  • Book Code: TXB219
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