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Food microbiology /

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"Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for st...

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Bibliographic Details
Main Authors: Adams, M. R. (Author), Moss, M. O. (Author), McClure, Peter J. (Author)
Corporate Author: Knovel (Firm)
Format: eBook
Language:English
Published: Cambridge, UK : Royal Society of Chemistry, [2016]
Edition:Fourth edition.
Subjects:
Food > Microbiology.
Food Microbiology
Aliments > Microbiologie.
Microbiology (non-medical)
SCIENCE > Life Sciences > Microbiology.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • The scope of food microbiology
  • Micro-organisms and food materials
  • Factors affecting the growth and survival of micro-organisms in foods
  • The microbiology of food preservation
  • Microbiology of primary food commodities
  • Food microbiology and public health
  • Bacterial agents of foodborne illness
  • Non-bacterial agents of foodborne illness
  • Fermented and microbial foods
  • Methods for the microbiological examination of foods
  • Controlling the microbiological quality of foods.