Food Microbiology (Issues in Environmental Scienc)

by Martin Ray Adams (Author), Maurice O . Moss (Author)

• Used

  Hardcover
  2007

  $6.16

  This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the 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 foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.

• Used

  Hardcover
  1995

  $3.41

  This comprehensive student text covers the entire field of contemporary food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. It explores the interaction of microorganisms with food spoilage, foodborne illness and food fermentation. It also discusses the factors affecting the presence of microorganisms in foods, as well as their capacity to survive and grow. Suggestions for further reading are included in a separate section.