Fundamental Food Microbiology Fourth Edition by Bibek Ray, Arun Bhunia ISBN 1420007742 9781420007749
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Product details:
ISBN 10: 1420007742
ISBN 13: 9781420007749
Author: Bibek Ray, Arun Bhunia
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging
Table of contents:
Chapter 1 History and Development of Food Microbiology
Chapter 2 Characteristics of Predominant Microorganisms in Food
Chapter 3 Sources of Microorganisms in Foods
Chapter 4 Normal Microbiological Quality of Foods and Its Significance
Chapter 5 Microbial Growth Characteristics
Chapter 6 Factors Influencing Microbial Growth in Food
Chapter 7 Microbial Metabolism of Food Components
Chapter 8 Microbial Sporulation and Germination
Chapter 9 Microbial Stress Response in the Food Environment
Chapter 10 Microorganisms Used in Food Fermentation
Chapter 11 Biochemistry of Some Beneficial Traits
Chapter 12 Genetics of Some Beneficial Traits
Chapter 13 Started Cultures and Bacteriophages
Chapter 14 Microbiology of Fermented Food Production
Chapter 15 Intestinal Beneficial Bacteria
Chapter 16 Food Biopreservatives of Microbial Origin
Chapter 17 Food Ingredients and Enzymes of Microbial Origin
Chapter 18 Important Factors in Microbial Food Spoilage
Chapter 19 Spoilage of Specific Food Groups
Chapter 20 New Food Spoilage Bacteria in Refrigerated Foods
Chapter 21 Food Spoilage by Microbial Enzymes
Chapter 22 Indicators of Microbial Food Spoilage
Chapter 23 Important Facts in Foodborne Diseases
Chapter 24 Foodborne Intoxications
Chapter 25 Foodborne Infections
Chapter 26 Foodborne Toxicoinfections
Chapter 27 Opportunistic Pathogens Parasites and Algal Toxins
Chapter 28 New and Emerging Foodborne Pathogens
Chapter 29 Indicators of Bacterial Pathogens
Chapter 30 Control of Access Cleaning and Sanitation
Chapter 31 Control by Physical Removal
Chapter 32 Control by Heat
Chapter 33 Control by Low Temperature
Chapter 34 Control by Reduced Water Activity
Chapter 35 Control by Low pH and Organic Acids
Chapter 36 Control by Modified Atmosphere or Reducing OR Potential
Chapter 37 Control by Antimicrobial Preservatives
Chapter 38 Control by Irradiation
Chapter 39 Control by Novel Processing Technologies
Chapter 40 Control by a Combination of Methods Hurdle Concept
Chapter 41 Conventional and Biosensor Based Detection Methods for Microorganisms in Food and Food Environment
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