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Modern Food Microbiology

  • Textbook
  • © 2005

Overview

Authors:
  1. James M. Jay

    1. University of Nevada Las Vegas, Las Vegas

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    You can also search for this author in PubMed   Google Scholar

  2. Martin J. Loessner

    1. Institute of Food Science and Nutrition, Zürich, Switzerland

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    You can also search for this author in PubMed   Google Scholar

  3. David A. Golden

    1. University of Tennessee, Knoxville

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    You can also search for this author in PubMed   Google Scholar

  • Now in its fully revised and updated 7th edition
  • Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottled water, Enterobacter sakazakii, Food sanitizers, Milk, Probiotics, Proteobacteria, Quorum sensing, Sigma factors
  • This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments

Part of the book series: Food Science Text Series (FSTS)

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Table of contents (31 chapters)

  1. Front Matter

    Pages i-xx
    Download chapter PDF

  2. Historical Background

    1. History of Microorganisms in Food

      Pages 3-9

  5. Determining Microorganisms and/or Their Products in Foods

    1. Culture, Microscopic, and Sampling Methods

      Pages 217-240

    2. Chemical, Biological, and Physical Methods

      Pages 241-284

    3. Bioassay and Related Methods

      Pages 285-298
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About this book

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.  In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Authors and Affiliations

  • University of Nevada Las Vegas, Las Vegas

    James M. Jay

  • Institute of Food Science and Nutrition, Zürich, Switzerland

    Martin J. Loessner

  • University of Tennessee, Knoxville

    David A. Golden

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