Fundamental Food Microbiology

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Bibek Ray (University of Wyoming, Plymouth, USA) Arun Bhunia (Purdue University, West Lafayette, Indiana, USA)

Fundamental Food Microbiology

Bibek Ray (University of Wyoming, Plymouth, USA), Arun Bhunia (Purdue University, West Lafayette, Indiana, USA)

$204

Hardback

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English

CRC Press Inc
26 November 2013

Food & beverage technology

The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens.

Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods.

See What’s New in the Fifth Edition:

New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection

Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity

Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices

Updates on modern processing technologies such as infrared heating and plasma technology

Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

By: Bibek Ray (University of Wyoming Plymouth USA), Arun Bhunia (Purdue University, West Lafayette, Indiana, USA)
Imprint: CRC Press Inc
Country of Publication: United States
Edition: 5th edition
Dimensions: Height: 254mm, Width: 178mm, Spine: 43mm
Weight: 1.314kg
ISBN: 9781466564435
ISBN 10: 1466564431
Pages: 664
Publication Date: 26 November 2013
Audience: Adult education , Professional and scholarly , Tertiary & Higher Education , Undergraduate
Format: Hardback
Publisher's Status: Active

Bibek Ray, Arun Bhunia

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Fundamental Food Microbiology

Bibek Ray (University of Wyoming, Plymouth, USA), Arun Bhunia (Purdue University, West Lafayette, Indiana, USA)

$204

Hardback

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