K16040
Golden era of food microbiology has begun. All three areas of food microbiology—beneficial,
spoilage, and pathogenic microbiology—are expanding and progressing at an incredible
pace. What was once a simple process of counting colonies has become a sophisticated
process of sequencing complete genomes of starter cultures and use of biosensors to detect
foodborne pathogens.
Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens
coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of
combined experience, the book provides an in-depth understanding of how to reduce
microbial food spoilage, improve intervention technologies, and develop effective control
methods for different types of foods.
See What’s New in the Fifth Edition:
• New chapter on microbial attachment and biofilm formation
• Bacterial quorum sensing during bacterial growth in food
• Novel application of bacteriophage in pathogen control and detection
• Substantial update on intestinal beneficial microbiota and probiotics to control
pathogens, chronic diseases, and obesity
• Nanotechnology in food preservation
• Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4,
Clostridium difficile, and Nipah Virus
• Comprehensive list of seafood-related toxins
• Updates on several new anti-microbial compounds such as polylysine,
lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices
• Updates on modern processing technologies such as infrared heating
and plasma technology
Maintaining the high standard set by the previous bestselling editions, and based feedback
from students and professors, the new edition includes many more easy-to-follow figures
and illustrations. The chapters are presented in a logical sequence that connects the
information and allow students to easily understand and retain the concepts presented.
These features and more make this a comprehensive introductory text for undergraduates
as well as a valuable reference for graduate level and working professionals in food
microbiology or food safety.
Food Science and Technology
FUNDAMENTAL FOOD
MICROBIOLOGY
F I F T H E D I T I O N
Golden era of food microbiology has begun. All three areas of food microbiology—beneficial,
spoilage, and pathogenic microbiology—are expanding and progressing at an incredible
pace. What was once a simple process of counting colonies has become a sophisticated
process of sequencing complete genomes of starter cultures and use of biosensors to detect
foodborne pathogens.
Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens
coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of
combined experience, the book provides an in-depth understanding of how to reduce
microbial food spoilage, improve intervention technologies, and develop effective control
methods for different types of foods.
See What’s New in the Fifth Edition:
• New chapter on microbial attachment and biofilm formation
• Bacterial quorum sensing during bacterial growth in food
• Novel application of bacteriophage in pathogen control and detection
• Substantial update on intestinal beneficial microbiota and probiotics to control
pathogens, chronic diseases, and obesity
• Nanotechnology in food preservation
• Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4,
Clostridium difficile, and Nipah Virus
• Comprehensive list of seafood-related toxins
• Updates on several new anti-microbial compounds such as polylysine,
lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices
• Updates on modern processing technologies such as infrared heating
and plasma technology
Maintaining the high standard set by the previous bestselling editions, and based feedback
from students and professors, the new edition includes many more easy-to-follow figures
and illustrations. The chapters are presented in a logical sequence that connects the
information and allow students to easily understand and retain the concepts presented.
These features and more make this a comprehensive introductory text for undergraduates
as well as a valuable reference for graduate level and working professionals in food
microbiology or food safety.
Food Science and Technology
FUNDAMENTAL FOOD
MICROBIOLOGY
F I F T H E D I T I O N
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