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Food Microbiology is the most successful book in its field, thanks to its meticulous comprehensive coverage of its subject matter. Here is a summary table of contents: PART 1 - FOOD AND MICROORGANISMS: 1 Food as a Substrate for Microorganisms; 2 Microorganisms Important in Food Microbiology; 3 Contamination of Food;s 4 General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms. PART 2 - PRINCPLES OF FOOD PREPARATION: 5 General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions; 6 Preservation by Use of High Temperatures; 7 Preservation by Use of Low Temperatures; 8 Preservation by Drying; 9 Preservation by Food Additives; 10 Preservation by Radiation. PART 3 - CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS: 11 Contamination, Preservation, and Spoilage of Cereals and Cereal Products; 12 Contamination, Preservation, and Spoilage of Sugars and Sugar Products; 13 Contamination, Preservation, and Spoilage of Vegetables and Fruits; 14 Contamination, Preservation, and Spoilage of Meats and Meat Products; 15 Contamination, Preservation, and Spoilage of Fish and Other Seafoods; 16 Contamination, Preservation, and Spoilage of Eggs; 17 Contamination, Preservation, and Spoilage of Poultry; 18 Contamination, Preservation, and Spoilage of Milk and Milk Products; 19 Spoilage of Heated Canned Foods; 20 Miscellaneous Foods. PART 4 - FOODS AND ENZYMES PRODUCED BY MICROORGANISMS: 21 Production of Cultures for Food Fermentations; 22 Food Fermentations; 23 Foods and Enzymes from Microorganisms. PART 5 - FOODS IN RELATION TO DISEASE: 24 Food-borne Illness: Bacterial; 25 Food-borne Poisonings. Infections, and Intoxications: Nonbacterial; 26 Investigation of Food-borne Disease Outbreaks. PART 6 - FOOD SANITATION, CONTROL, AND INSPECTION: 27 Microbiology In Food Sanitation; 28 Food Control.
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- PublisherMcGraw-Hill College
- Publication date1988
- ISBN 10 0070219214
- ISBN 13 9780070219212
- BindingHardcover
- Number of pages539
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FOOD MICROBIOLOGY
Published by
Mcgraw-Hill College (1988)
(1998)
ISBN 10: 0070219214
ISBN 13: 9780070219212
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Hardcover
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Book Description Hardcover. Condition: New. Dust Jacket Condition: No Dj. Small quarto, hardcover, new, fine in silver pictorial boards. Clean, unmarked. The most successful book in its field, thanks to its meticulous comprehensive coverage of its subject matter. Here is a summary table of contents: food and microorganisms; principles of food preparation; contamination, preservation, and spoilage of different foods; foods and enzymes produced by microorganisms; foods in relation to disease; food sanitation, control, and inspection. 3 appendices and index. 539 pp. Book. Seller Inventory # 73203
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