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Book Cover
Author Adams, M. R.

Title Food microbiology / M. R. Adams and M. O. Moss
Edition Second edition
Published Cambridge : Royal Society of Chemistry, [2000]


Location Call no. Vol. Availability
 MELB  664.001579 Ada/Fmi 2000  AVAILABLE
 MELB  664.001579 Ada/Fmi 2000  UNDER REPAIR
 MELB  664.001579 Ada/Fmi 2000  AVAILABLE
Description xiv, 479 pages : illustrations ; 24 cm
Contents 1. The scope of food microbiology -- 2. Micro-organisms and food materials -- 3. Factors affecting the growth and survival of micro-organisms in foods -- 4. The microbiology of food preservation -- 5. Microbiology of primary food commodities -- 6. Food microbiology and public health -- 7. Bacterial agents of foodborne illness -- 8. Non-bacterial agents of foodborne illness -- 9. Fermented and microbial foods -- 10. Methods for the microbiological examination of foods -- 11. Controlling the microbiological quality of foods --12. Further reading
Summary This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas
Notes Previous ed.: 1995
Bibliography Includes bibliographical references and index
Notes System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat
Print version record
Subject Food -- Microbiology.
Food Microbiology.
Food Microbiology.
Author Moss, M. O.
Royal Society of Chemistry (Great Britain)
LC no. 2006404929
ISBN 0854046119 (paperback)
Other Titles Food Microbiology. 2nd Edition