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With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers 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.
- Sales Rank: #251789 in Books
- Published on: 2006-05-10
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.69" w x 7.01" l, 3.44 pounds
- Binding: Hardcover
- 790 pages
Review
From the reviews of the seventh edition:
"The authors develop a comprehensive and easily read treatise on food microbiology. … As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005)
"The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist’s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)
Most helpful customer reviews
3 of 3 people found the following review helpful.
Food Microbiology
By Zani
It is a well written and easy to understand book. However, font is very small and hard to read sometimes. If you are interested in water microbiology, this book doesn't really cover the subject. But it is a very good source of reference when it comes to general understanding of food science.
2 of 2 people found the following review helpful.
lot of well presented info!
By Helena Horak
Used this book during my studies and found in it most information for my microbiology class (and it was not an easy task, teacher was very demanding)!
12 of 15 people found the following review helpful.
Good overview and coverage
By A Customer
This book has a relatively good coverage of most microbiological issues, but I would have liked to seen more coverage on yeasts and also food and industrial applications. Thorough coverage on food borne illnesses.
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