This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.
Author(s): M.R. Adams, M.O. Moss
Edition: 2nd ed
Publisher: Royal Society of Chemistry
Year: 2000
Language: English
Pages: 498
City: Cambridge
Cover Page
......Page 1
Title Page
......Page 3
Preface
......Page 7
Preface to second edition......Page 8
Contents......Page 9
CHAPTER 1
The Scope of Food Microbiology......Page 17
CHAPTER 2
Micro-organisms and Food Materials......Page 22
CHAPTER 3
Factors Affecting the Growth and
Survival of Micro-organisms in Foods......Page 37
CHAPTER 4
The Microbiology of Food Preservation......Page 81
CHAPTER 5
Microbiology of Primary Food
Commodities......Page 137
CHAPTER 6
Food Microbiology and Public Health......Page 177
CHAPTER 7
Bacterial Agents of Foodborne Illness......Page 200
CHAPTER 8
Non-bacterial Agents of Foodborne
Illness......Page 288
CHAPTER 9
Fermented and Microbial Foods......Page 327
CHAPTER 10
Methods for the Microbiological
Examination of Foods......Page 386
CHAPTER 11
Controlling the Microbiological Quality
of Foods......Page 411
CHAPTER 12
Further Reading......Page 455
Subject Index......Page 464
Back Matter
......Page 498
