Modern Food Microbiology

• Main Author: Jay, James M. 1927- James Monroe (Author)
• Format: Book
• Language: English
• Published: Singapore APAC PUBLISHER SERVICES 2000; ©2000
• Edition: Sixth Edition
• Series: Aspen food science text series
• Subjects: Food > Microbiology
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xvi, 679 pages illustrations 26 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9813045078

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 authourat