Modern Food Microbiology / Edition 7

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Overview

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers 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.

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.
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
Doody's Review Service
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.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780387231808
  • Publisher: Springer US
  • Publication date: 1/1/2005
  • Series: Food Science Text Series
  • Edition description: 7th ed. 2004. Corr. 2nd printing 2006
  • Edition number: 7
  • Pages: 790
  • Sales rank: 553,154
  • Product dimensions: 10.00 (w) x 7.00 (h) x 1.69 (d)

Table of Contents

History of Microorganisms in Food -Taxonomy, Role, and Significance of Microorganisms in Foods -Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth -Fresh Meats and Poultry -Processed Meats and Seafoods -Vegetable and Fruit Products -Milk, Fermentation, Fermented, and Nonfermented Dairy Products -Nondairy Fermented Foods and Products -Miscellaneous Food Products -Culture, Microscopic, and Sampling Methods -Chemical, Biological, and Physical Methods -Bioassay and Related Methods -Food Protection with Chemicals and Biocontrol -Food Protection with Modified Atmospheres -Radiation Protection of Foods and Nature of Microbial Radiation Resistance -Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms -Protection of Foods Using High-Temperatures, and Characteristics of Thermophilic Microorganisms -Protection of Foods by Drying -Other Food Protection Methods -Indicators of Food Microbial Quality and Safety -The Haccp and Fso System, and Food Safety -Introduction 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 -Appendix

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