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.
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Editorial Reviews
Review
From the reviews of the seventh edition: "The authors develop a comprehensive and easily read treatise on food microbiology. … As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005) "The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist’s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)
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Most Helpful Customer Reviews
10 of 13 people found the following review helpful:
4.0 out of 5 stars
Good overview and coverage,
By A Customer
This review is from: Modern Food Microbiology (Hardcover)
This book has a relatively good coverage of most microbiological issues, but I would have liked to seen more coverage on yeasts and also food and industrial applications. Thorough coverage on food borne illnesses.
4.0 out of 5 stars
Great reference book,
This review is from: Modern Food Microbiology (Food Science Text Series) (Hardcover)
Not for the general public to read. Lots of scientific verbage and not an easy read but a great resource especially for answering questions I often get on food safety. Got alot of information that helped me write lesson plans and suppliment lecture.
4.0 out of 5 stars
Food Microbiology,
By
This review is from: Modern Food Microbiology (Food Science Text Series) (Hardcover)
It is a well written and easy to understand book. However, font is very small and hard to read sometimes. If you are interested in water microbiology, this book doesn't really cover the subject. But it is a very good source of reference when it comes to general understanding of food science.
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Inside This Book
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First Sentence:
Although it is extremely difficult to pinpoint the precise beginning of human awareness of the presence and role of microorganisms in foods, the available evidence indicates that this knowledge preceded the establishment of bacteriology or microbiology as a science. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
hotulinal spores, listerial species, lactic antagonism, foodhorne gastroenteritis, background biota, foodhorne bacteria, salmonellae serovars, initial biota, bacterial biota, foodhorne pathogens, thermostable nuclease, trichinae larvae, gastroenteritis syndrome, poultry spoilage, food biota, spoilage conditions, normal biota, antibotulinal activity, resazurin reduction, foodborne gastroenteritis, nonproteolytic strains, sorhic acid, potassium sorhate, multilateral budding, raw skim milk Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, United Kingdom, Food Sci, Food Technol, Kluwer Academic Publishers, Salmonella Typhimurium, Department of Agriculture, Marcel Dekker, Food Terhnol, National Research Council, Boca Raton, New Zealand, Chesapeake Bay, Fond Protect, Great Britain, International Association of Milk, North America, San Francisco, These Gram-negative, American Public Health Association, New Jersey, North Carolina, South Africa, Applied Science New!
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Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Although it is extremely difficult to pinpoint the precise beginning of human awareness of the presence and role of microorganisms in foods, the available evidence indicates that this knowledge preceded the establishment of bacteriology or microbiology as a science. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
hotulinal spores, listerial species, lactic antagonism, foodhorne gastroenteritis, background biota, foodhorne bacteria, salmonellae serovars, initial biota, bacterial biota, foodhorne pathogens, thermostable nuclease, trichinae larvae, gastroenteritis syndrome, poultry spoilage, food biota, spoilage conditions, normal biota, antibotulinal activity, resazurin reduction, foodborne gastroenteritis, nonproteolytic strains, sorhic acid, potassium sorhate, multilateral budding, raw skim milk Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, United Kingdom, Food Sci, Food Technol, Kluwer Academic Publishers, Salmonella Typhimurium, Department of Agriculture, Marcel Dekker, Food Terhnol, National Research Council, Boca Raton, New Zealand, Chesapeake Bay, Fond Protect, Great Britain, International Association of Milk, North America, San Francisco, These Gram-negative, American Public Health Association, New Jersey, North Carolina, South Africa, Applied Science New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Citations (learn more)
85
books
cite this book:
See all 85 books citing this book
- Psychotropic Bacteria in FoodsDisease and Spoilage by Allen A. Kraft on 5 pages
- Food Microbiology: A Laboratory Manual by Ahmed E. Yousef on 4 pages
- Handbook of Frozen Foods (Food Science and Technology) by Y. H. Hui on page 146, page 322, and page 617
- Guide to Foodborne Pathogens by Ronald G. Labbé on page 60, page 162, and page 219
- Food Packaging (Packaging & Converting Technol) by Gordon L. Robertson on page 300, page 336, and page 468
See all 85 books citing this book
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