Food Microbiology: An Introduction 3rd Edition (PDF)

Food Microbiology An Introduction 3rd Edition

Author:
Thomas J. Montville, Karl R. Matthews & Kalmia E. Kniel
Release at: 2012
Pages: 569
Edition:
3rd Edition
File Size: 34 MB
File Type: pdf
Language: English




Description of Food Microbiology An Introduction 3rd Edition (PDF)

Food Microbiology an introduction 3rd edition by Montville, Kniel & Matthews is one of the best for food microbiology studies available in (eBook) PDF download. Food Microbiology is a dynamic area of study that reaches into every home and supports a multibillion-dollar food industry. This book provides a taste of its complexity and challenge. The third edition has been thoroughly updated and revised to reflect our newest understanding of the field. The safety of food requires more than mere memorization of microbiological minutiae. It calls for critical thinking, innovative approaches, and healthy skepticism. We have tried to foster these skills so that today’s students will be able to solve tomorrow’s problems. Students and instructors have asked us to provide answers to the homework problems that have appeared in previous editions. We have done so for many of the problems, although frequently there is no single “correct answer.”

The first section of the book is an introduction to infectious disease pathogenesis, diagnosis, and clinical management. These chapters are intended to provide a basis of understanding and discussion for later chapters describing specific organisms and diseases. The second section describes bacterial and fungal pathogens. This section covers a very diverse set of pathogens and many diseases, but yet the similarities of pathogenesis, virulence properties, and host responses among these organisms are striking. The third section of the book describes viral diseases and the viruses responsible.We have tried to emphasize the consequences of virus infections and the host responses. The last section of the book is a systematic approach of describing infection and disease of animals. In the spirit of one medicine, the chapters take a comparative approach to describing both differences and similarities of diseases across many affected species.

We have invited a group of outstanding microbiologists/ experts to contribute to this book.We believe the contents are accurate and up-to-date. However, we welcome any comments or suggestions that you may have regarding the contents of this book.




Content of Food Microbiology An Introduction 3rd Edition (PDF)


SECTION I: Basics of Food Microbiology

Chapter 1: The Trajectory of Food Microbiology

Chapter 2: Immune Responses to Infectious Agents

Chapter 3: Spores and Their Significance

Chapter 4: Detection and Enumeration of Microbes in Food

Chapter 5: Rapid and Automated Microbial Methods

Chapter 6: Indicator Microorganisms and Microbiological Criteria

SECTION II: Foodborne Pathogenic Bacteria

Chapter 7: Regulatory Issues

Chapter 8: Bacillus cereus

Chapter 9: Campylobacter Species

Chapter 10: Clostridium botulinum

Chapter 11: Clostridium perfringens

Chapter 12: Enterohemorrhagic Escherichia coli

Chapter 13: Listeria monocytogenes

Chapter 14: Salmonella Species

Chapter 15: Shigella Species

Chapter 16: Staphylococcus aureus

Chapter 17: Vibrio Species

Chapter 18: Yersinia enterocolitica

SECTION III: Other Microbes Important in Food

Chapter 19: Lactic Acid Bacteria and Their Fermentation Products

Chapter 20: Yeast-Based and Other Fermentations

Chapter 21: Spoilage Organisms

Chapter 22: Molds

Chapter 23: Parasites

Chapter 24: Viruses and Prions

SECTION IV: Control of Microorganisms in Food

Chapter 25: Chemical Antimicrobials

Chapter 26: Biologically Based Preservation and Probiotic Bacteria

Chapter 27: Physical Methods of Food Preservation

Chapter 28: Nonthermal Processing

Chapter 29: Sanitation and Related Practices

Critical Thinking Skills

Useful Websites for Food Safety Information

Glossary

Answers to Crossword Puzzles

Answers to Selected Questions for Critical Thought

Index

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