Modern Food Microbiology, Fifth Edition (CH) / Edition 5

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Overview

Extensively revised and updated, the fifth edition of Modern Food Microbiology explores the fundamental elements effecting the presence, activity and control for microorganisms in food. maintaining the emphasis on 'modern' that has characterized the previous edition, the author includes the latest information on the basic biology of foodborne organisms as well as on all microbial cells including their genes and molecules. Revisions from the previous edition include: The taxonomy of foodborne organisms, including foodborne disease syndrome in relation to prevalence, vehicle foods, and pathogenisis; the consolidation of the microbiology of a variety of foods into five chapters, including fresh and processed meats and poultry, seafood, fermented dairy products, fresh and fermented fruits and vegetables products and other miscellaneous food products; the use of indicator organism and the HACCP system to improve food safety. Citing more than 2,300 references, this invaluable and authourativemicrobiology text will be of great interest to students taking a food microbiology course, particularly within a department or curriculum teaching food science, food technology,food science nutrition microbiology, biology, or biological science. In addition it will provide food scientists with a wealth of practical information detailing the most essential factors and principles that affect microorganism in foods.

This book contains black-and-white illustrations.

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Editorial Reviews

William W. Yotis
This fourth edition attempts to provide a balanced, comprehensive presentation of information that the author believes is important for students and professionals in microbiology, food science, nutrition, and related fields. This book is written mainly for use as a textbook in a second or subsequent course in microbiology, i.e., food microbiology, applied microbiology in liberal arts, food science, food technology, and nutritional science. This can serve as a valuable reference for students and professionals in these fields. All illustrations are black-and-white. Color pictures should be used to illustrate spoilage of fruits and vegetables. The pedagogic value of tables and illustrations is good. The overall appearance of the book is modest; the cover is not very appealing. The book contains four new chapters on indicator organisms, quality control, listeriosis, and animal parasites. In the next edition, review questions should be included, and the author should use fewer and more recent references. This text is a compendium of information, but the format may not assist the student greatly in distinguishing between what he or she needs to know and what is informative but excessive. Nevertheless, the author has prepared a sound foundation for understanding the basic concepts of modern food microbiology. Thus, the book constitutes a worthwhile contribution to the field.
From The Critics
Reviewer: William W. Yotis, PhD (Loyola University Medical Center)
Description: This fourth edition attempts to provide a balanced, comprehensive presentation of information that the author believes is important for students and professionals in microbiology, food science, nutrition, and related fields.
Purpose: This book is written mainly for use as a textbook in a second or subsequent course in microbiology, i.e., food microbiology, applied microbiology in liberal arts, food science, food technology, and nutritional science.
Audience: This can serve as a valuable reference for students and professionals in these fields.
Features: All illustrations are black-and-white. Color pictures should be used to illustrate spoilage of fruits and vegetables. The pedagogic value of tables and illustrations is good. The overall appearance of the book is modest; the cover is not very appealing. The book contains four new chapters on indicator organisms, quality control, listeriosis, and animal parasites. In the next edition, review questions should be included, and the author should use fewer and more recent references.
Assessment: This text is a compendium of information, but the format may not assist the student greatly in distinguishing between what he or she needs to know and what is informative but excessive. Nevertheless, the author has prepared a sound foundation for understanding the basic concepts of modern food microbiology. Thus, the book constitutes a worthwhile contribution to the field.
Booknews
New edition of a text that explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. Jay (microbiology, U. of Nevada) presents 31 chapters that discuss 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; methods for finding and measuring microorganisms and their product in foods; preserving foods; food safety and quality control; and foodborne diseases. Annotation c. Book News, Inc., Portland, OR (booknews.com)

3 Stars from Doody
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Product Details

  • ISBN-13: 9780412076916
  • Publisher: Wolters Kluwer Law & Business
  • Publication date: 8/28/1996
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 664
  • Product dimensions: 7.30 (w) x 10.22 (h) x 1.22 (d)

Table of Contents

Contents: Historical Background History of Microorganism in Food Habitat, Taxonomy, and Growth Parameters Taxonomy, Role and Significance of Microorganisms in Food, Fresh Meat and Poultry Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth Microorganism in Food Fresh Meats and Poultry Processed Meats and Poultry Seafoods Fermentation and Fermented Dairy Products Fresh and Fermented Fruit and Vegetable Products Miscellaneous Food Products Determining Microorganisms and Their Products in Foods, Culture, Microscopic and Immunologic Methods; Physical Chemical, Molecular, and Immunologic Methods Bioassay and Related Methods Food Preservation with Chemicals Radiation Preservation of Foods and Nature of Microbial Radiation Resistance Low-Temperature Food Preservation and Characteristic of Psychotropic Microorganism High Temperature Food Preservation and Characteristics of Thermophilic Microorganisms Preservation of Foods by Drying Microbial Indicators of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria Indicators of Food Microbial Quality and Safety The HACCP System and Food Safety Foodborne Diseases By Gram-Positve Spore Forming Bacteria Foodborne Listeriosis Foodborne Gastroeneritis Caused by Salmonella and Shigella Foodborne Gastroeteritis Caused by Vivrio Yersina, and Campylobacter Species Foodborne Animal Parasites Mycotoxicin Viruses and Other Foodborne Biohazards Appendix Index

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