An indispensable undergraduate textbook that covers the critical topic of food microbiology, the second edition of "Food Microbiology: An Introduction" offers authoritative coverage as well as an appealing design for today's instructors and students. This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier ...
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 ...
Far more than a simple update and revision, "The Handbook of Food Spoilage Yeasts, Second Edition" extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates ...
This is a collection of readily reproducible classic and emerging molecular methods for the laboratory isolation and identification of the pathogens, viruses, and parasites that cause food-borne disease. Among the pathogens covered are specific bacteria, including Salmonella spp, Campylobacter spp., Listeria spp., and Bacillus spp.; viruses, ...
Maintaining the high standard set by the previous bestselling editions, "Fundamental Food Microbiology, Fourth Edition" presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging ...
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating ...
New third edition of this well-known volume provides information on recent advances in all areas of food microbiology. Major revisions have been made to chapters addressing foodborne pathogens and new chapters covering Enterobacter sakazakii, prions, genomics and proteomics, source tracking, nuts and cereals, and biodefense have all been added in ...
Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific microorganisms of concern to public health. This series is unique in its practical approach as it draws on real life ...
Completely revised, the new edition of this bestseller provides a complete and current overview of food borne listeriosis in animals and humans, including pathogenesis, methods of detection, and sub typing. Two new chapters deal with risk assessment, cost of outbreaks, regulatory control in various countries, and future directions for research. ...
Microbial Food Contamination presents a more comprehensive and international view on the subject of microbial food contamination than any book previously written. Drawing from the works of eminent authorities from around the globe, the text discusses a broad spectrum of food contaminants, including bacteria, fungi, viruses, protozoa, and ...
This book addresses the gaps in our knowledge of foodborne viruses, and the implication of these gaps. It explains what lessons we can learn from the past about early detection and control of (emerging) viral infections. It looks at the role of viral changes through mutation and recombination on their biological properties and epidemiology. It ...
This is a completely revised edition, including new material, from "Culture Media for Food Microbiology" by J.E.L. Corry et al., published in "Progress in Industrial Microbiology, Volume 34, Second Impression 1999". Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy ...
This landmark volume, the third in the series "Emerging Issues in Food Safety", provides an invaluable explanation of microbial risk assessment of foods and clear interpretations of its implications.
The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published. As in the first edition of his book, Adrian Eley summarizes information on the principal agents that cause food poisoning and emphasizes ...
This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.
This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'principles and application of food preservation techniques' covers the specific techniques that defeat growth ...
In the last few years the discipline of food microbiology has undergone a radical change. Completely revised and updated, this new edition of a bestseller reflects this change and meets the need for a better understanding of food microbiology. It includes current developments and progresses in different aspects of food microbiology.
Drawing together the work of a wide range of experts, this extremely important book provides a clear, practical account of the salient features of foodborne pathogenic microorganisms and of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes, nurseries, and in the community at ...
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. "Handbook of Fermented Functional Foods" presents the latest data on fermented food products, their production processes, ...
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, "Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation" describes new models for estimating microbial growth and survival. The author covers traditional and ...
Yousef and Carlstrom's "Food Microbiology: A Laboratory Manual" serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques - media ...
"Advances in Thermal and Non-Thermal Food Preservation" provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's ...
"Biofilms in the Food Environment" examines biofilms produced by food-borne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment. Specifically, this book provides: an ...
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