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Fundamental Food Microbiology by Bibek Ray (2001, Hardcover)

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2001 Hardcover. A scientific reference which remains relevant. Scientific literature is worth its weight in gold. I give it to you. I’m a collector liquidating and price based on what I feel is a fair market.

About this product

Product Identifiers

PublisherCRC Press LLC

ISBN-100849300452

ISBN-139780849300455

eBay Product ID (ePID)1799249

Product Key Features

Number of Pages584 Pages

Publication NameFundamental Food Microbiology

LanguageEnglish

SubjectLife Sciences / Microbiology, Food Science

Publication Year2001

TypeTextbook

Subject AreaTechnology & Engineering, Science

AuthorBibek Ray

FormatHardcover

Dimensions

Item Height1.3 in

Item Weight33.3 Oz

Item Length0.9 in

Item Width0.6 in

Additional Product Features

Edition Number2

Intended AudienceCollege Audience

LCCN00-049828

Dewey Edition23/eng/20241218

IllustratedYes

Dewey Decimal579/.16

Edition DescriptionRevised edition,New Edition

Table Of ContentIntroduction to Microbes in Food History and Development of Food Microbiology Characteristics of Microorganisms in Food Sources of Microorganisms in Food Normal Microbiological Quality of Foods and Significance Microbial Growth in Food Microbial Growth Characteristics Factors Influencing Microbial Growth in Food Microbial Sporulation and Sublethal Injury Microbial Metabolism of Food Components Beneficial Uses of Microorganisms in Food Microorganisms Used in Food Fermentation Biochemistry of Some Beneficial Traits Genetics of Some Beneficial Traits Starter Cultures and Bacteriophages Microbiology of Fermented Food Production Food Ingredients and Enzymes of Microbial Origin Food Biopreservatives of Microbial Origin Health Benefits of Beneficial Bacteria Microbial Food Spoilage Important Factors in Microbial Food Spoilage Spoilage of Specific Food Groups Food Spoilage by Microbial Enzymes New Food Spoilage Bacteria in Refrigerated Food Indicators of Microbial Food Spoilage Microbial Foodborne Diseases Important Facts in Foodborne Disease Foodborne Intoxications Foodborne Infections Foodborne Toxicoinfections Opportunistic Pathogens, Parasites, and Algal Toxins New and Emerging Foodborne Pathogens: Are They New? Indicators of Bacterial Pathogens Control of Microorganisms in Food Control of Access (Cleaning and Sanitation) Control by Physical Removal Control by Heat Control by Low Temperature Control by Reduced AW Control by Low pH and Organic Acids Control by Modified Atmosphere (or O-R Potential) Control by Irradiation Control by Antimicrobial Preservatives Control by New Non-thermal Methods Control by Combination of Methods (Hurdle Concept) Appendix A: Microbial Attachment to Food and Equipment Surfaces Appendix B: Predictive Modeling of Microbial Growth in Food Appendix C: Hazard Analysis Critical Control Points (HACCP) Appendix D: Detection of Microorganisms in Food and Food Environment Appendix E: Regulatory Agencies Monitoring Microbial Safety of Foods in the United States

SynopsisIn the last few years the discipline of food microbiology has undergone a radical change. Fundamental Food Microbiology, Second Edition reflects this change and meets the need for a better understanding of food microbiology. Revised and updated, this new edition of a bestseller includes current developments in different aspects of food microbiology. The book is divided into seven sections arranged in a logical fashion to depict various areas of food microbiology. These subjects include: the history of food microbiology and microorganisms important in food; microbial growth and metabolism in food; beneficial uses of microorganisms; spoilage of foods by microorganisms and their enzymes; foodborn, pathogens associated with intoxication, infections, and toxicoinfections; control of undesirable microorganisms; and nonthermal methods and combination methods in food preservation. Tables, figures, and data are presented to provide better understanding, and a list of selected references and suggested questions have been included at the end of each chapter. Intended for use as a text for undergraduate food microbiology courses, this book also provides basic and applied information in many other areas, and can be used as a text in courses dealing with microbiology, public health, nutrition and dietetics, veterinary science, and medical science. This is a valuable reference for anyone associated with the microbiological aspects of food.

LC Classification NumberQR115.R39 2001