Food microbiology : fundamentals and frontiers

Микробиология пищевых продуктов: основы и передовые направления
Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville
2013-01-01

food fermentationsfood microbiologyfoodborne pathogenic bacteriamicrobial spoilage of foodsmycotoxigenic molds
Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index
1
Advanced techniques in food microbiology are presented, indicating coverage of modern methodological approaches and technologies.
2
Food fermentations are included, suggesting presentation of beneficial microbial processes in food production.
3
Foodborne pathogenic bacteria are treated as a distinct topic, suggesting coverage of pathogens relevant to food safety.
4
It addresses microbial spoilage of foods, implying detailed discussion of spoilage mechanisms and organisms.
5
Mycotoxigenic molds are included, indicating examination of mold-produced toxins affecting food safety.
6
Preservatives and preservation methods are discussed, implying evaluation of strategies to control microbial growth in foods.
7
The book covers factors of special significance to food microbiology, indicating a comprehensive overview of influential variables on food-associated microbes.
8
Viruses and foodborne and waterborne parasites are covered, signaling attention to non-bacterial foodborne agents.

Food microbiology (microbial communities and agents in foods and food-related environments)

Fundamental principles and forefront topics including microbial spoilage, foodborne pathogenic bacteria, mycotoxigenic molds, viruses, foodborne and waterborne parasites, preservatives and preservation methods, food fermentations, and advanced techniques in food microbiology

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Publication Date
2013-01-01
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Authors
Michael P. Doyle
Larry R. Beuchat
Thomas J. Montville
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