: Michael P. Doyle, Francisco Diez-Gonzalez, Colin Hill
: Food Microbiology Fundamentals and Frontiers
: ASM Press
: 9781683672890
: 5
: CHF 152.30
:
: Medizin
: English
: 100
: DRM
: PC/MAC/eReader/Tablet
: ePUB

Since its introduction in 1997, the purpose ofFood Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the newFifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

Sections in this valuable reference cover material of special significance to food microbiology such as:

  • stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
  • commodity-o iented discussion of types of microbial food spoilage and approaches for their control
  • the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
  • state-of-t e-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
  • beneficial microbes used in food fermentations and to promote human and animal health
  • updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment

This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Contributors


AHMED G. ABDELHAMID

Department of Food Science and Technology, The Ohio State University, Columbus, Ohio

CARMEN AMARO

ERI BioTecMed, Department of Microbiology and Ecology, University of Valencia, Faculty of Biology, Campus of Burjassot, Valencia 46100, Spain

S. BALAMURUGAN

Agriculture and Agri-Food Canada, Guelph, Ontario, Canada

MOHAMMAD LATIFUL BARI

U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania

LUIS J. BASTARRACHEA

Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah

KEITH E. BELK

Department of Animal Sciences, Colorado State University, Fort Collins, Colorado

KANIKA BHARGAVA

Nutrition and Food Management, Human Environmental Sciences, University of Central Oklahoma, Edmond, Oklahoma

LONE BRØNDSTED

Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, Denmark

ROBERT L. BUCHANAN

Center for Food Safety and Security Systems, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland

HEATHER CARLETON

Enteric Diseases Laboratory Branch, Centers for Disease Control and Prevention, Atlanta, Georgia

DANIELA CECCARELLI

Department of Bacteriology and Epidemiology, Wageningen Bioveterinary Research, Lelystad, The Netherlands

MICHAEL LEONIDAS CHIKINDAS

Health Promoting Naturals, Rutgers State University, New Brunswick, New Jersey

JEAN-LOUIS CORDIER

International Commission on Microbiological Specifications for Foods, Quality Management, Nestle, Quality Management, Vevey, Switzerland

PAUL D. COTTER

APC Microbiome Ireland, University College Cork, and Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland

FRANCESCA DE FILIPPIS

Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy

LIEVEN DE ZUTTER

Department of Veterinary Public Health and Food Safety, Ghent University, Faculty of Veterinary Medicine, Merelbeke, Belgium

HENK C. DEN BAKKER

Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, Griffin, Georgia

XIANGYU DENG

Center for Food Safety, University of Georgia, Griffin, Georgia

FRANCISCO DIEZ-GONZALEZ

Center for Food Safety, University of Georgia, Griffin, Georgia

MICHAEL P. DOYLE

Center for Food Safety, University of Georgia, Griffin, Georgia

DORIS H. D’SOUZA

Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee

MARILYN C. ERICKSON

Center for Food Safety, Department of Food Science and Technology, and Department of Crop and Soil Sciences, University of Georgia, Griffin, Georgia

CHRISTINA S. FAHERTY

Mucosal Immunology and Biology Research Center, Division of Pediatric Gastroenterology and Nutrition, M