Essentials of Food Microbiology
2nd Edition
Published on 28. March 1997
Book
Paperback/Softback
288 pages
978-0-340-67701-8 (ISBN)
Description
Essentials of Food Microbiology will be an invaluable text for students following courses in food science, food technology and other food related subjects for which a knowledge of food microbiology is required. This book assumes no prior knowledge of microbiology and treats any microbiological principles within a food context. It provides a comprehensive introduction to the subject and will be a useful resource for anyone with an interest in food and food safety.
More details
Edition
2nd New edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Adult education
College/higher education
Edition type
New edition
Illustrations
20 b/w photographs, 55 colour line drawings
Dimensions
Height: 248 mm
Width: 191 mm
Weight
562 gr
ISBN-13
978-0-340-67701-8 (9780340677018)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Person
John Garbutt has 30 years experience of teaching microbiology and food microbiology at further education, undergraduate and postgraduate levels. He is formerly Senior Lecturer in Microbiology at Humberside University. As well as teaching he has supervised research and acted as a microbiology consultant for the food, engineering and chemical industries.
Content
Preface
Setting the scene
The structure of micro-organisms
The naming, classification and identification of micro-organisms
Growth of micro-organisms and microbial populations
Microbial nutrition and cultivation
Factors affecting the growth of micro-organisms
Death of micro-organisms and microbial populations
Food spoilage
Agents of food-borne disease
Food poisoning occurrence, outbreaks and statistics
Fermented foods
Controlling the microbiological quality and safety of foods
Hot topics and future trends
Glossary
Appendix, further reading and sources of information
Index
Setting the scene
The structure of micro-organisms
The naming, classification and identification of micro-organisms
Growth of micro-organisms and microbial populations
Microbial nutrition and cultivation
Factors affecting the growth of micro-organisms
Death of micro-organisms and microbial populations
Food spoilage
Agents of food-borne disease
Food poisoning occurrence, outbreaks and statistics
Fermented foods
Controlling the microbiological quality and safety of foods
Hot topics and future trends
Glossary
Appendix, further reading and sources of information
Index