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Modern Food Microbiology

Modern Food Microbiology - 7th edition

ISBN13: 978-0387231808

Cover of Modern Food Microbiology 7TH 05 (ISBN 978-0387231808)
ISBN13: 978-0387231808
ISBN10: 0387231803
Cover type: Print On Demand
Edition/Copyright: 7TH 05
Publisher: Springer
Published: 2005
International: No

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Modern Food Microbiology - 7TH 05 edition

ISBN13: 978-0387231808

James M. Jay, Martin J. Loessner and David A. Golden

ISBN13: 978-0387231808
ISBN10: 0387231803
Cover type: Print On Demand
Edition/Copyright: 7TH 05
Publisher: Springer

Published: 2005
International: No
Summary

An Aspen Food Science Text Series Book.

A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh--cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. 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. A helpful instructor's manual is available to adopting professors.

Table of Contents

Historical background p. 1
History of microorganisms in food p. 3
Habitats, taxonomy, and growth parameters p. 11
Taxonomy, role, and significance of microorganisms in foods p. 13
Intrinsic and extrinsic parameters of foods that affect microbial growth p. 39
Microorganisms in foods p. 61
Fresh meats and poultry p. 63
Processed meats and seafoods p. 101
Vegetable and fruit products p. 125
Milk, fermentation, and fermented and nonfermented dairy products p. 149
Nondairy fermented foods and products p. 175
Miscellaneous food products p. 197
Determining microorganisms and/or their products in foods p. 215
Culture, microscopic, and sampling methods p. 217
Chemical, biological, and physical methods p. 241
Bioassay and related methods p. 285
Food protection and some properties of psychrotrophs, thermophiles, and radiation-resistant bacteria p. 299
Food protection with chemicals, and by biocontrol p. 301
Food protection with modified atmospheres p. 351
Radiation protection of foods, and nature of microbial radiation resistance p. 371
Protection of foods with low-temperatures p. 395
Food protection with high temperatures p. 415
Protection of foods by drying p. 443
Other food protection methods p. 457
Indicators of food safety and quality, principles of quality control, and microbiological criteria p. 471
Indicators of food microbial quality and safety p. 473
The HACCP and FSO systems for food safety p. 497
Foodborne diseases p. 517
Introduction to foodborne pathogens p. 519
Staphylococcal gastroenteritis p. 545
Food poisoning caused by gram-positive sporeforming bacteria p. 567
Foodborne listeriosis p. 591
Foodborne gastroenteritis caused by Salmonella and Shigella p. 619
Foodborne gastroenteritis caused by Escherichia coli p. 637
Foodborne gastroenteritis caused by Vibrio, Yersinia, and Campylobacter species p. 657
Foodborne animal parasites p. 679
Mycotoxins p. 709
Viruses and some other proven and suspected foodborne biohazards p. 727
Table of Contents provided by Blackwell. All Rights Reserved.
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