Food MicrobiologyMartin R Adams Peter J McClure Maurice O MossLabel: Royal Society of ChemistryDescription: Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage foodborne illness and fermentation. Food Microbiology has been the most popular textbook in this area since it was first published in 1995. Now in its fifth edition the highly successful authors bring the book right up to date.Maintaining its general structure and philosophy to encompass modern food microbiology this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents. It covers the three main aspects of the interaction between micro-organisms and food and the positive and negative features that result. Attention is paid to the illustrations included and there is a discussion on the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Finally recent developments in procedures used to assay and control the microbiological quality of food and protect public health are reported. Thorough and accessible this book is designed for students in the biological sciences biotechnology and food science as well as a valuable resource for researchers teachers and practising food microbiologists.
The "Martin R Adams Peter J McClure Maurice O Moss Food Microbiology (Hardback)" product would be a valuable addition in a professional or educational setting where a comprehensive understanding of food microbiology is required for research, teaching, or related purposes.
