Food Microbiology - Third edition

Food Microbiology 3rd edition has been thoroughly revised and updated to include the most recent developments in the field.

The book covers the three main aspects of the 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 foods and their capacity to survive and grow.

Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health.

Contents

1. The Scope of Food Microbiology
2. Micro-organisms and Food Materials
3. Factors Affecting the Growth and Survival of Micro-organisms in Foods
4. The Microbiology of Food Preservation
5. Microbiology of Primary Food Commodities
6. Food Microbiology and Public Health
7. Bacterial Agents of Foodborne Illness
8. Non-bacterial Agents of Foodborne Illness
9. Fermented and Microbial Foods
10. Methods for the Microbiological Examination of Foods
11. Controlling the Microbiological Quality of Foods

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