This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in on. Washington, DC: American Society for Microbiology,, , English, Book; Illustrated, Food microbiology: fundamentals and frontiers / edited by Michael P. Food Microbiology: Fundamentals and Frontiers, 4th Edition (Doyle, Food English | | ISBN: | pages | PDF | MB.
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Food microbiology: fundamentals and frontiers / editors, Michael P. pdf). To explain these seemingly opposite scenarios, it is again necessary to examine. Book Reviews Food Microbiology: Frontiers (2nd edn) Trends in Food Science & Technology 14 () – Fundamentals and edited by M. P. Doyle. Request PDF on ResearchGate | On Jan 1, , Robert Buchanan and others published Food Microbiology: Fundamentals and Frontiers.
Helminths in Meat. Molecular Source Tracking and Molecular Subtyping. Chemical Preservatives and Natural Antimicrobial Compounds. Listeria monocytogenes. Close Send.
Click here to Expand all. Click here to Collapse all. View Section, Front Matter.
View Section, Preface. View Section, Table of Contents. View Section, Part I. Factors of Special Significance to Food Microbiology. View Section, 1. Physiology, Growth, and Inhibition of Microbes in Foods.
View Section, 2. Antimicrobial Resistance.
View Section, 3. Spores and Their Significance. View Section, 4. Microbiological Criteria and Indicator Microorganisms. View Section, 5. Food Protection and Defense. View Section, Part II. Microbial Spoilage and Public Health Concerns. View Section, 6. Meat, Poultry, and Seafood. View Section, 7. Milk and Dairy Products.
View Section, 8.
Fruits and Vegetables. View Section, 9. Nuts, Seeds, and Cereals. Foodborne Pathogenic Bacteria. View Section, Salmonella Species. Campylobacter Species.
Enterohemorrhagic Escherichia coli. Cronobacter Species. Yersinia enterocolitica.
Shigella Species. Vibrio Species. Clostridium botulinum. Clostridium perfringens. Bacillus cereus. Listeria monocytogenes. Staphylococcus aureus.
Epidemiology of Foodborne Diseases. View Section, Part IV.
Nonbacterial Pathogens. Foodborne Viral Pathogens. View Section, 25 Bovine Spongiform Encephalopathy. Helminths in Meat. Protozoan Parasites. View Section, Part V. Doyle, L. Beuchat, T. On the one hand there are the lactobacilli that give us yoghurt, the blue moulds that give us Roquefort cheese, and of course there are the yeasts! The relationship that a food microbiologist entertains with any given microbial species no matter what this term may actually mean in the prokaryotic world vastly and fundamentally depends not only on which one of the unlimited supply of metabolic pathways microorganisms hold in store the one in question carries with it but also on the time and place its often unseen, yet still felt, biochemical wizardry springs into action.
Fundamentals and Frontiers covers a diversity of topics spanning the entire microbial realm, from the inanimate viruses to tiny multicelled eukaryotes.
The common denominator that binds all these physiologically as well as ecologically disparate organisms together is their connection to human food. The 41 chapters of the large-format volume are of varying length, ranging approximately from 10 to 30 pages.
Each one is individually referenced, so probing deeper into any given specialty is made easy. The bulk of the residual chapters are arranged according to practical categories: The moulds take an inbetween position, being both agents of spoilage as well as feared producers of toxins. These sections are in due course followed by a section of preservation methods aiming at keeping harmful microbes at bay.
The editors have chosen to apply the term microbiology more loosely than many of the general textbooks which limit themselves to prokaryotes and viruses. Users are made aware of the broad, and therefore never dull, spectre of food microbiology. Fundamentals and Frontiers is an advanced textbook suitable for students with a background in general microbiology and biochemistry. It will not only appeal to microbiologists taking courses in food microbiology or wishing to specialize in this subject, but will also be of much interest to food scientists and nutritionists in general.
Overall, the book will be a most useful text to accompany advanced lecture courses or for the preparation of exams. Thomas and Roy L. Thomas and Laurie A.
Myers , John A. Thomas , and the current authors, respectively. Six of the 16 chapters deal directly with the subject of food safety.