Food Microbiology: Fundamentals and Frontiers / Edition 2 available in Hardcover
- Pub. Date:
- ASM Press
An advanced text written for graduate students and researchers in food microbiology, this book covers nine major areas of the field, including microbial spoilage, foodborne pathogenic bacteria, mycotoxigenic molds, viruses, foodborne and waterborne parasites, preservative and preservation methods, food fermentations, advanced techniques in food microbiology, and more.
Each of these areas discusses the how and why of food microbiology at a basic scientific level, but with a more quantitative and mechanistic approach to the science. Wherever possible, the detailed mechanisms responsible for the topic being discussed are stressed. As a special feature, this text includes discussion and information on a valuable computer modeling program, available on the Internet, that is especially useful as a research or teaching tool. This program, the USDA's Pathogen Modeling Program, provides powerful demonstrations of how the interactions of environmental factors influence microbial growth and thus reinforces many concepts covered throughout this book.
Food Microbiology fulfills the need of research microbiologists, graduate students, and professors of food microbiology courses for an in-depth treatment of food microbiology and provides current, definitive factual material written by experts on each subject covered.