Table of contents
Habitats, Taxonomy, and Growth Parameters
Microorganisms in Foods
Determining Microorganisms and/or Their Products in Foods
Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
About this book
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.
Food Microbiology Food Safety Foodborne pathogens