Food Microbiology: Fundamentals and Frontiers

Doyle, Michael P.

Book Information
Edition:	3rd
Publisher:	American Society for Microbiology
ISBN:	1-55581-407-7 (1555814077)
ISBN-13:	978-1-55581-407-6 (9781555814076)
New Edition:	1-55581-626-6
Binding:	Hardcover
Copyright:	2007
Publish Date:	02/07
Weight:	5.73 Lbs.
Pages:	1038
Subject Class:	MIC (Microbiology)
Remarks:	A New Edition of this Title is Available
Return Policy:	Returns accepted up to 12 months provided no other recalls or return restrictions apply.
Contributing Authors:	View

Class Specifications
Discipline:	Micro/Immuno
Subject Definition:	Food Microbiology
NLM Class:	QW 85
LC Class:	QR115
Abstract:	This state-of-the-art text provides new information in the field of food microbiology and food safety, offering current, definitive factual material written by experts on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students, and instructors of food microbiology courses for an in-depth treatment of food microbiology. Written at a level that presupposes a general background in microbiology and biochemistry, Food Microbiology: Fundamentals and Frontiers helps to explain the how and why of food microbiology at a basic scientific level. The text is organized into nine major sections that address each of the major areas of the field, including microbial spoilage, foodborne pathogenic bacteria, mycotoxigenic molds, viruses, foodborne and waterborne parasites, preservative and preservation methods, food fermentations, advanced techniques in food microbiology, and more. As a special feature, the book introduces a valuable computer modeling tool, available on the Internet, that is especially useful as a research or teaching tool for pathogen identification.

Follow Matthews Book Co. on: