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Modern Food Microbiology

  • James M. Jay

Part of the Food Science Texts Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xxi
  2. Historical Background

    1. Front Matter
      Pages 1-1
    2. James M. Jay
      Pages 3-10
  3. Habitats, Taxonomy, and Growth Parameters

  4. Microorganisms in Foods

    1. Front Matter
      Pages 67-67
    2. James M. Jay
      Pages 69-96
    3. James M. Jay
      Pages 97-117
    4. James M. Jay
      Pages 118-130
    5. James M. Jay
      Pages 131-148
    6. James M. Jay
      Pages 177-191
  5. Determining Microorganisms and/or Their Products in Foods

    1. Front Matter
      Pages 193-193
    2. James M. Jay
      Pages 195-218
    3. James M. Jay
      Pages 257-270
  6. Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria

  7. Microbial Indicators of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria

    1. Front Matter
      Pages 385-385
    2. James M. Jay
      Pages 408-425
  8. Foodborne Diseases

    1. Front Matter
      Pages 427-427
    2. James M. Jay
      Pages 429-450
    3. James M. Jay
      Pages 478-506
    4. James M. Jay
      Pages 566-594
    5. James M. Jay
      Pages 595-611
    6. James M. Jay
      Pages 612-626
  9. Back Matter
    Pages 627-661

About this book

Introduction

This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Keywords

chemistry food food microbiology microbiology microorganism

Authors and affiliations

  • James M. Jay
    • 1
    • 2
  1. 1.Wayne State UniversityUSA
  2. 2.University of Nevada Las VegasUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-7476-7
  • Copyright Information Springer-Verlag US 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4615-7478-1
  • Online ISBN 978-1-4615-7476-7
  • Series Print ISSN 1572-0330
  • Buy this book on publisher's site
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