Encyclopedia of Food Microbiology book cover

Encyclopedia of Food Microbiology

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999

The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered.

With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.

Hardbound, 2955 Pages

Published: April 2014

Imprint: Academic Press

ISBN: 978-0-12-384730-0

Contents

  • Industrial aspects of microbiology

    Microbiology of specific commodities

    Classical methods for the enumeration of bacteria and fungi

    Total colony counts for the detection and/or enumeration of specific and general species

    MPN procedures, dye reduction tests and direct microscopic counts

    Major groups of food spoilage and foodborne disease organisms

    The beneficial activities of bacteria and fungi in the food industry

    Methods for examining foods

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