Modern Food Microbiology

  • James M. Jay
  • Martin J. Loessner
  • David A. Golden

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

Table of contents

About this book

Introduction

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.

Keywords

Food Microbiology Food Safety Foodborne pathogens

Authors and affiliations

  • James M. Jay
    • 1
  • Martin J. Loessner
    • 2
  • David A. Golden
    • 3
  1. 1.University of Nevada Las VegasLas Vegas
  2. 2.Institute of Food Science and NutritionZürichSwitzerland
  3. 3.University of TennesseeKnoxville

Bibliographic information

  • DOI https://doi.org/10.1007/b100840
  • Copyright Information Springer Science+Business Media, Inc 2005
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-23180-8
  • Online ISBN 978-0-387-23413-7
  • Series Print ISSN 1572-0330
  • About this book
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