| Author: |
Michael P. Doyle & Robert L. Buchanan
|
| Release at: | 2013 |
| Pages: | 1139 |
| Edition: |
4th Edition
|
| File Size: | 165 MB |
| File Type: | |
| Language: | English |
Description of Food Microbiology Fundamentals and Frontiers
Food microbiology is a great book for food-related studies the author Michael P. Doyle and Robert L. Buchanan divide this book into seven units and forty-three chapters. The book is available in PDF format easy to print here you can download free. The field of food microbiology is among the most diverse of the areas of study within the discipline of microbiology.
Its scope encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses, prions, and parasites; a diverse composition of foods and beverages; a broad spectrum of environmental factors that influence microbial survival and growth; and a multitude of research approaches that range from very applied studies of survival and growth of foodborne microorganisms to basic studies of the mechanisms of pathogenicity of disease-causing, foodborne microorganisms.
Several excellent books address many different aspects of food microbiology. The purpose of Food Microbiology: Fundamentals and Frontiers are to complement these books by providing new, state of the science information that emphasizes the molecular and mechanistic aspects of food microbiology, and not to dwell on other aspects well covered in introductory food microbiology texts. The fourth edition provides new information regarding recent advances in all aspects of food microbiology.
Major revisions have been made to chapters addressing foodborne pathogens, which is an area exploding with new findings. New chapters on Enterobacter sakazakii, prions, genomics and proteomics, and molecular source tracking/molecular subtyping appear in the new fourth edition. Chapters focused on nuts and cereals and on biodefense also have been added.
Content of Food Microbiology Fundamentals and Frontiers
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