Essentials of Food Microbiology Book

Essentials of Food Microbiology

  • Author : John Garbutt
  • Publisher : CRC Press
  • Release Date : 1997-03-28
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 0340677015
  • Total Read : 88
  • File Size : 15,7 Mb

Essentials of Food Microbiology Summary:

Essentials of Food Microbiology will be an invaluable text for students following courses in food science, food technology and other food related subjects for which a knowledge of food microbiology is required. This book assumes no prior knowledge of microbiology and treats any microbiological principles within a food context. It provides a comprehensive introduction to the subject and will be a useful resource for anyone with an interest in food and food safety.

Essentials of the Microbiology of Foods Book

Essentials of the Microbiology of Foods

  • Author : David A. A. Mossel
  • Publisher : Wiley
  • Release Date : 1996-01-16
  • Genre: Science
  • Pages : 736
  • ISBN 10 : 0471930369
  • Total Read : 99
  • File Size : 10,6 Mb

Essentials of the Microbiology of Foods Summary:

Utilizing an up-to-date, aggressive approach to the ecological aspects of food microbiology, this timely publication presents basic requirements essential for the assurance and assessment of microbiological safety, quality and acceptability of foods. Every fact, theory and concept found in the leading literature on this subject has been critically reviewed. The results are presented in a clear condensed format. The essentials of microbiology, microbial taxonomy and physiology are thoroughly covered. The text focuses on the importance of human behavior including the motivation of staff in both catering establishments and the food industry and offers advice on how to allay the general public's reservations about food processing safety. Examines food-borne disease, food spoilage, drinking water and current methods used to prevent such occurrences by creating, applying and verifying excellent manufacturing practices.

Essential Microbiology Book

Essential Microbiology

  • Author : Stuart Hogg
  • Publisher : John Wiley & Sons
  • Release Date : 2013-06-10
  • Genre: Science
  • Pages : 526
  • ISBN 10 : 9781119978916
  • Total Read : 88
  • File Size : 8,6 Mb

Essential Microbiology Summary:

Essential Microbiology 2nd Edition is a fully revised comprehensive introductory text aimed at students taking a first course in the subject. It provides an ideal entry into the world of microorganisms, considering all aspects of their biology (structure, metabolism, genetics), and illustrates the remarkable diversity of microbial life by devoting a chapter to each of the main taxonomic groupings. The second part of the book introduces the reader to aspects of applied microbiology, exploring the involvement of microorganisms in areas as diverse as food and drink production, genetic engineering, global recycling systems and infectious disease. Essential Microbiology explains the key points of each topic but avoids overburdening the student with unnecessary detail. Now in full colour it makes extensive use of clear line diagrams to clarify sometimes difficult concepts or mechanisms. A companion web site includes further material including MCQs, enabling the student to assess their understanding of the main concepts that have been covered. This edition has been fully revised and updated to reflect the developments that have occurred in recent years and includes a completely new section devoted to medical microbiology. Students of any life science degree course will find this a concise and valuable introduction to microbiology.

Essential Microbiology and Hygiene for Food Professionals Book

Essential Microbiology and Hygiene for Food Professionals

  • Author : Sibel Roller
  • Publisher : CRC Press
  • Release Date : 2012-04-27
  • Genre: Technology & Engineering
  • Pages : 232
  • ISBN 10 : 9781444121490
  • Total Read : 67
  • File Size : 19,7 Mb

Essential Microbiology and Hygiene for Food Professionals Summary:

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the importance of microbiology and hygiene in assuring food safety and quality, and demonstrate the application of key principles relating to the presence, detection, and control of microorganisms in foods. Written in a user-friendly style, this book is an invaluable text for all those studying microbiology and hygiene on courses in the food professions, including food science, food technology, culinary arts, catering and hospitality, nutrition, dietetics, environmental health, and public health.

Handbook of Culture Media for Food Microbiology Book
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Handbook of Culture Media for Food Microbiology

  • Author : Janet E. L. Corry
  • Publisher : Elsevier
  • Release Date : 2003-04-22
  • Genre: Science
  • Pages : 688
  • ISBN 10 : 0444510842
  • Total Read : 83
  • File Size : 12,7 Mb

Handbook of Culture Media for Food Microbiology Summary:

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 reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance. The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.

Modern Food Microbiology Book

Modern Food Microbiology

  • Author : James M. Jay
  • Publisher : Springer Science & Business Media
  • Release Date : 2008-02-05
  • Genre: Technology & Engineering
  • Pages : 790
  • ISBN 10 : 9780387234137
  • Total Read : 85
  • File Size : 9,9 Mb

Modern Food Microbiology Summary:

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.

Essentials of Food Science Book

Essentials of Food Science

  • Author : Vickie A. Vaclavik
  • Publisher : Springer Nature
  • Release Date : 2008
  • Genre: Electronic books
  • Pages : 480
  • ISBN 10 : 9783030468149
  • Total Read : 90
  • File Size : 13,5 Mb

Essentials of Food Science Summary:

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular "Culinary Alert!" features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA V.A. Vaclavik, Ph. D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman's University, institution management and food science. Elizabeth Christian, Ph. D. has been an adjunct faculty member at Texas Woman's University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five

Laboratory Methods in Microbiology Book

Laboratory Methods in Microbiology

  • Author : W. F. Harrigan
  • Publisher : Academic Press
  • Release Date : 2014-06-28
  • Genre: Science
  • Pages : 374
  • ISBN 10 : 9781483274348
  • Total Read : 79
  • File Size : 10,7 Mb

Laboratory Methods in Microbiology Summary:

Laboratory Methods in Microbiology is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology to meet the requirements of students following courses in microbiology at the West of Scotland Agricultural College. The primary object of the manual is to provide a laboratory handbook for use by students following food science, dairying, agriculture and allied courses to degree and diploma level, in addition to being of value to students reading microbiology or general bacteriology. It is hoped that laboratory workers in the food manufacturing and dairying industries will find the book useful in the microbiological aspects of quality control and production development. The book is organized into two parts. Part I is concerned with basic methods in microbiology and would normally form the basis of a first year course. Abbreviated recipes and formulations for a number of typical media and reagents are included where appropriate, so that the principles involved are more readily apparent. Part II consists of an extension of these basic methods into microbiology as applied in the food manufacturing, dairying and allied industries. In this part, the methods in current use are given in addition to, or in place of, the ""classical"" or conventional techniques.