Overview

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (electrolyzed oxiding water, ozone, chlorine, activin, chitosans, endolysins, etc.), biocontrol, biosensors, quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index.

Full Product Details

Author:   James M. Jay ,  Martin J. Loessner ,  David A. Golden
Publisher:   Springer-Verlag New York Inc.
Imprint:   Springer-Verlag New York Inc.
Edition:   7th ed. 2004
Dimensions:   Width: 17.80cm , Height: 4.20cm , Length: 25.40cm
Weight:   3.870kg
ISBN:  

9780387231808

ISBN 10:   0387231803
Pages:   790
Publication Date:   10 February 2005
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Awaiting stock  
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Table of Contents

Historical Background.- History of Microorganisms in Food.- Habitats, Taxonomy, and Growth Parameters.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth.- Microorganisms in Foods.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, and Fermented and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Determining Microorganisms and/or Their Products in Foods.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria.- Food Protection with Chemicals, and by Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance.- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria.- Indicators of Food Microbial Quality and Safety.- The HACCP and FSO Systems for Food Safety.- Foodborne Diseases.- to Foodborne Pathogens.- Staphylococcal Gastroenteritis.- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- Foodborne Listeriosis.- Foodborne Gastroenteritis Caused by Salmonella and Shigella.- Foodborne Gastroenteritis Caused by Escherichia coli.- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- Foodborne Animal Parasites.- Mycotoxins.- Viruses and Some Other Proven and Suspected Foodborne Biohazards.

Reviews

From the reviews of the seventh edition: <p> The authors develop a comprehensive and easily read treatise on food microbiology. a ] 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) <p> 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 microbiologista (TM)s library! (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)

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)

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