Food MicrobiologyFood 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. |
Contents
Chapter | 1 |
Airborne Bacteria | 8 |
Microorganisms in Foods | 21 |
Copyright | |
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Common terms and phrases
aflatoxin agar anaerobic animals antimicrobial associated aureus Bacillus botulinum botulism Campylobacter cause cells cheese chill cholera Clostridium coli colonies common containing cooked culture detection developed diarrhoea disease effect Enterobacteriaceae enterotoxin environment enzyme ethanol factors fermentation fermented foods Figure fish flavour food poisoning foodborne illness fruits fungi gastroenteritis genus Gram-negative grow heat process human important increase incubation infection inhibit intestinal isolated kefir known lactic acid bacteria Lactobacillus lactose large numbers levels listeriosis meat medium membrane micro-organisms microbial growth microbiological microflora milk monocytogenes mould mycotoxins normally nutrients occur organisms outbreaks oxygen packing pasteurization pathogens perfringens plant poultry present protein psychrotrophic range redox reduced reported resistance result Salmonella salt samples serotypes shellfish species spoilage spores Staph starter storage strains surface survive symptoms Table techniques tempeh temperature tion tissue toxic toxin usually vegetables Vibrio vinegar viruses water activity yeasts yoghurt