Food Microbiology: An Introduction - Hardcover

Karl RMatws

Hardcover

ISBN 10: 1555813089 ISBN 13: 9781555813086

Publisher: Amrr Socirty for Microbiology,, 2005

Synopsis

Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage. This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology. This textbook encourages today's students to acquire the understanding and skills necessary for practicing food safety in the future.
The textbook has been completely updated based on student input and on new discoveries in food microbiology. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations. Additionally, this student-friendly textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary. The first section, "Basics of Food Microbiology," cements foundational material, while the next four sections detail specific food-borne organisms and strategies for controlling them. Descriptions of outbreaks of food-related infections inject life into the coverage of pathogens.

About this title

About the Author

Thomas J. Montville and Karl R. Matthews, both of Rutgers, The State University of New Jersey, USA.

Edition details

• Publisher: Amrr Socirty for Microbiology,
• Publication date: 2005
• Language: English
• ISBN 10: 1555813089
• ISBN 13: 9781555813086
• Binding: Hardcover
• Edition number: 1
• Number of pages: 1