Extensively revised and updated, The fifth edition of Modern Food Microbiology explores the fundamental elements effecting the presence, activity and control for microorganisms in food. maintaining the emphasis on ‘modern’ that has characterized the previous edition, The author includes the latest information on the basic biology of foodborne organisms as well as on all microbial cells including their genes and molecules. Revisions from the previous edition include: The taxonomy of foodborne organisms, including foodborne disease syndrome in relation to prevalence, vehicle foods, and pathogenisis; the consolidation of the microbiology of a variety of foods into five chapters, including fresh and processed meats and poultry, seafood, fermented dairy products, fresh and fermented fruits and vegetables products and other miscellaneous food products; the use of indicator organism And The HACCP system to improve food safety. Citing more than 2,300 references, this invaluable and authourativemicrobiology text will be of great interest to students taking a food microbiology course, particularly within a department or curriculum teaching food science, food technology,food science nutrition microbiology, biology, or biological science. In addition it will provide food scientists with a wealth of practical information detailing the most essential factors and principles that affect microorganism in foods.
