Modern Food Microbiology (Food Science Texts Series) (Hardcover)

by James M. Jay (Author), Martin J. Loessner (Author), David A. Golden (Author) "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..." (more)
Key Phrases: hotulinal spores, listerial species, lactic antagonism, United States, New York, United Kingdom (more...)

Editorial Reviews

Review
From the reviews of the seventh edition:

"The authors develop a comprehensive and easily read treatise on food microbiology. a ] 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 microbiologista (TM)s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)

Product Description
With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, 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.

Product Details

• Hardcover: 790 pages
• Publisher: Springer; 7th edition (May 10, 2006)
• Language: English
• ISBN-10: 0387231803
• ISBN-13: 978-0387231808
• Product Dimensions: 10.1 x 7.1 x 1.7 inches
• Shipping Weight: 3.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #344,810 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 12 people found the following review helpful:

4.0 out of 5 stars Good overview and coverage, July 9, 1999

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 lot of well presented info!, February 13, 2009

By	Helena Horak "Helena" - See all my reviews

Used this book during my studies and found in it most information for my microbiology class (and it was not an easy task, teacher was very demanding)!

2 of 5 people found the following review helpful:

4.0 out of 5 stars Modern Food Microbiology, March 12, 2007

By	Jesmin Harsha Kantha - See all my reviews (REAL NAME)

This book I used when I did my masters of Food Science. This book has nominated as a reference book for the course work of Food Microbiology.

To have the reference copy I ordered this book for my personnel library.