LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Book sale: Save up to 25% on print and eBooks. No promo code needed.
Save up to 25% on print and eBooks.
Encyclopedia of Food Microbiology
1st Edition - September 20, 1999
Editors: Richard K. Robinson, Carl A. Batt, Carl A. Batt
eBook ISBN:
9 7 8 - 0 - 0 8 - 0 5 2 3 5 9 - 0
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting… Read more
Purchase Options
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.
The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.
Includes 358 articles in the following areas of Food Microbiology:
- Food-borne organisms: their characteristics and importance
- Micro-organisms in action
- Detection and enumeration
Key Features:
- Provides an alphabetical article listing and a listing arranged according to subject area
- Offers further reading lists in each article which allows easy access to the primary literature
- Contains extensive cross-referencing and complete subject index in each volume
- Includes many figures and tables illustrating the text and color plate sections in each volume
Articles cover:
- All the major genera/groups of food spoilage and food-borne disease organisms
- The beneficial activities of bacteria and fungi in the food industry
- Industrial aspects of microbiology
- The microbiology of specific commodities
- Classical methods for the enumeration of bacteria and fungi
- Total colony counts for the detection and/or enumeration of specific genera/species
- MPN procedures, dye reduction tests, and direct microscopic counts
- Recent methods for examining foods, e.g. automated PCR and ELISAs
- Current tests for individual genera such as API carbohydrate strips
Academic and professional/industrial microbiologists, industry and public analysts, undergraduate students, postgraduate students, teachers, lecturers, and academic and industrial libraries
Acetobacter. Acinetobacter. Adenylate Kinase. Aeromonas. Alcaligenes. Alternaria. Arcobacter. Arthrobacter. Aspergillus. Aspergillus. ATP Bioluminescence. Aureobasidium. Bacillus. Bacteria. Bacteriocins. Bacteriodes. Bacteriophage-Based Techniques For Detection of Foodborne Pathogens. Bifidobacterium. Biochemical Identification Techniques--Modern Techniques. Biofilms. Biophysical Techniques For Enhancing Microbiological Analysis. Biosensors. Botrytis. Bovine Spongiform Encephalopathy (Bse). Bread. Brettanomyces. Brevibacterium. Brochothrix. Brucella. Byssochlamys. Campylobacter. Candida. Cellulomonas. Cheese. Chilled Storage of Foods. Cider (Hard Cider). Citrobacter. Clostridium. Cocoa and Coffee Fermentations. Confectionery Products. Corynebacterium. Costs/Benefits of Microbial Origin. Cryptosporidium. Culture Collections. Cyclospora. Debaryomyces. Desulfovibrio. Direct (and Indirect) Conductimetric/Impedimetric Techniques. Direct Epifluorescent Filter Techniques (Deft). Dried Foods. Ecology of Bacteria and Fungi In Foods. Eggs. Electrical Techniques. Enrichment Serology. Enterobacter. Enterobacteriaceae, Coliforms and E. Coli. Enterococcus. Enzyme Immunoassays. Epidemiological Typing Techniques. Escherichia Coli. Escherichia Coli 0157. External Proficiency Testing--A European Perspective. Fermentation (Industrial). Fermented Foods. Fermented Milks. Fish. Flavobacterium. Flow Cytometry. Food Poisoning Outbreaks. Freeze-Drying. Freezing of Foods. Fungi. Fusarium. Genetic Engineering. Genetics of Micro-Organisms. Geotrichum. Giardia. Gluconobacter. Good Manufacturing Practice. Hafnia. Hansenula. Hazard Appraisal (HACCP). Heat Treatment of Foods. Helicobacter. Helminthes and Nematodes. High Pressure Treatment of Foods. History of Food Microbiology. Hurdle Concept. Hydrophobic Grid Membrane Filtration Techniques (Hgmf). Ice Cream. Immunology. Immunomagnetic Particle-Based Techniques. Intermediate Moisture Foods. International Control of Microbiology. Irradiation of Foods. Klebsiella. Kluveromyces. Laboratory Design. Laboratory Management. Lactobacillus. Lactococcus. Lager. Lasers. Leuconostoc. Listeria. Meat and Poultry. Metabolic Pathways. Methanogens. Microbiological Media--Future Developments. Microbiology of Sous-Vide Products. Micrococcus. Microflora of the Intestine. Microscopy. Milk and Milk Products. Minimal Methods of Processing. Molecular Biology--In Microbiological Analysis. Monascus. Moraxella. Mucor. Mycobacterium. Mycotoxins. National Legislation, Guidelines & Standards Governing Microbiology. Natural Anti-Microbial Systems. Neisseria. Neurospora and Rhizopus. Nocardia. Nucleic Acid-Based Assays. Packaging of Foods. Pantoea. Pcr-Based Commercial Tests For Pathogens. Pediococcus. Penicillium. Petrifilm--An Enhanced Cultural Technique. Phycotoxins. Physical Removal of Microfloras. Pichia. Polymer Technologies For Control of Bacterial Adhesion. Predictive Microbiology & Food Safety. Preservatives. Probiotic Bacteria. Process Hygiene. Propionibacterium. Proteus. Pseudomonas. Psychrobacter. Quantitative Risk Analysis. Rapid Methods--A Regulatory Agency View. Rapid Methods For Food Hygiene Inspection. Reference Materials. Rhodotorula. Saccharomyces. Salmonella. Sampling Regimes & Statistical Evaluation of Microbiological Results. Schizosaccharomyces. Serratia. Shellfish (Molluscs and Crustacea). Shewanella. Shigella. Single Cell Protein. Spoilage of Plant Products. Spoilage Problems. Staphylococcus. Starter Cultures. Streptococcus. Streptomyces. Thermus. Torulopsis. Total Counts. Total Viable Counts. Trichinella. Trichoderma. Trichothecium. Ultrasonic Imaging. Ultrasonic Standing Waves. Ultra-Violet Light. Vagococcus. Verotoxigenic E. Coli. Verotoxigenic E. Coli and Shigella Spp.. Vibrio. Vinegar. Viruses. Water Quality Assessment. Waterborne Parasites. Wines. Xanthomonas. Xeromyces. Yeasts. Yersinia. Zygosaccharomyces. Zymomonas.
- No. of pages: 2372
- Language: English
- Published: September 20, 1999
- Imprint: Academic Press
- eBook ISBN: 9780080523590
RR
Richard K. Robinson
Affiliations and expertise
Department of Food Science and Technology, The University of Reading, Berkshire, U.K.CB
Carl A. Batt
Carl A. Batt joined the faculty in the College of Agriculture and Life Sciences at Cornell University in 1985. He is the Liberty Hyde Bailey Professor in the Department of Food Science. Prof. Batt also serves as Director of the Cornell University/Ludwig Institute for Cancer Research Partnership, he is a co-Founder of Main Street Science, and the founder of Nanooze, an on-line science magazine for kids. He is also the co-Founder and former co-Director of the Nanobiotechnology Center (NBTC) – a National Science Foundation supported Science and Technology Center. Currently he is appointed as an Adjunct Senior Scientist at the MOTE Marine Laboratory in Sarasota Florida. His research interests are a fusion of biology and nanotechnology focusing on cancer therapeutics.
Prof. Batt received his Ph.D. from Rutgers University in Food Science. He went on to do postdoctoral work at the Massachusetts Institute of Technology. Throughout his 25 years at Cornell, Prof. Batt has worked at the interface between a number of disciplines in the physical and life sciences seeking to explore the development and application of novel technologies to applied science problems. He has served as a scientific mentor for more than 50 graduates students and over 100 undergraduates, many of whom now hold significant positions in academia, government and the private sector, both in the United States and throughout the world. Partnering with the Ludwig Institute for Cancer Research, Prof. Batt has helped to establish a Good Manufacturing Practices Bioproduction facility in Stocking Hall. This facility, the only one at an academic institution in the United States, is a state-of-the-art suite of clean rooms which is producing therapeutic agents for Phase I clinical trials. One therapeutic, NY-ESO-1 is in clinical trials at New York University and Roswell Park (Buffalo, NY). A second therapeutic SM-14 is about to enter clinical trials in Brazil.
Prof. Batt has published over 220 peer-reviewed articles, book chapters and reviews. In addition, from 1987–2000 he served as editor for Food Microbiology, a peer-reviewed journal and editor for the Encyclopedia of Food Microbiology that was published in 2000. In 1998, Prof. Batt cofounded a small biotechnology research and development company, Agave BioSystems, located in Ithaca, NY and continues to serve as its Science Advisor. From 1999–2002, Prof. Batt was the President of the Board of Directors of the Ithaca Montessori School, an independent, progressive community-based school. In 2004, he co-founded Main Street Science, a not-for-profit organization to develop hands-on science learning activities to engage the minds of students.
Prof. Batt has been a champion of bringing science to the general public, especially young students, and making difficult concepts approachable. Prof. Batt is the founder and editor of Nanooze, a webzine and magazine for kids that is focused on nanotechnology and has a distribution of over 100,000 in the United States. Prof. Batt is also the creator of Chronicles of a Science Experiment which is co-produced by Earth & Sky. He headed a team that developed two traveling museum exhibitions to share the excitement of emerging technology with the general public. The first exhibition, ‘It’s a Nanoworld’ is currently on tour in the United States and has made stops including a six-month stay at Epcot in Disney World. The second exhibition, ‘Too Small to See’ began its tour at Disney World and is continuing to tour throughout the United States. More than two-million visitors have seen these exhibits. A third exhibition for long-term display at Epcot called ‘Take a Nanooze Break’ opened in February 2010 with a fourth ‘Nanooze Lab’ that opened at Disneyland in Anaheim CA in November 2011. The two Disney exhibits will reach in excess of 10M visitors each year
Affiliations and expertise
Cornell University, Department of Food Science, Ithaca, New York, U.S.A.CB
Carl A. Batt
Affiliations and expertise
Leatherhead Food Research Association, Surrey, U.K.