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Modern Food Microbiology

  • James M. Jay
  • Martin J. Loessner
  • David A. Golden

Part of the Food Science Text Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xx
  2. Historical Background

  3. Habitats, Taxonomy, and Growth Parameters

  4. Microorganisms in Foods

  5. Determining Microorganisms and/or Their Products in Foods

  6. Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria

  7. Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria

  8. Foodborne Diseases

  9. Back Matter
    Pages 747-790

About this book

Introduction

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 (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, 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.  In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Keywords

Food Microbiology Food Safety Foodborne pathogens

Authors and affiliations

  • James M. Jay
    • 1
  • Martin J. Loessner
    • 2
  • David A. Golden
    • 3
  1. 1.University of Nevada Las VegasLas Vegas
  2. 2.Institute of Food Science and NutritionZürichSwitzerland
  3. 3.University of TennesseeKnoxville

Bibliographic information