Description

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.

Key Features

@introbul:Includes 358 articles in the following areas of Food Microbiology: @bul:* Food-borne organisms: their characteristics and importance * Micro-organisms in action * Detection and enumeration @introbul:Key Features: @bul:* 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 @introbul:Articles cover: @bul:* 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

Readership

Academic and professional/industrial microbiologists, industry and public analysts, undergraduate students, postgraduate students, teachers, lecturers, and academic and industrial libraries.

Table of Contents

@con:CONTENTS: 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 C

Details

No. of pages:
2372
Language:
English
Copyright:
© 2000
Published:
Imprint:
Academic Press
Not Applicable ISBN:
9780122270703
Electronic ISBN:
9780080523590

About the authors

Carl Batt

Editor-in-Chief of Academic Press Food Microbiology.

Reviews

"...a well-researched, up-to-date compilation that serves as a reference source for understanding both the scope of food microbiology and the complexities of the food industry...Summing Up: Highly recommended."--CHOICE

 @qu:"...a multi-author comprehensive treatise on the very specific field of food microbiology--the preparation of fermented foods, food preservation, and the analysis and prevention of food spoiling. Substantial articles or groups of articles are devoted to each of the different groups of microorganisms involved, each of the various analytical and preparative techniques, and each of the various foods...Clear and authoritative presentations cover the expected topics..."
@source:—D. Goodman in CHOICE (September 2000)
@qu:"The Encyclopedia of Food Microbiology is comprehensive, topical, up-to-date and written by authors who are enthusiastic and masters of their chosen fields."
@source:—Roland Davies, University of Reading, U.K.
@qu:"The index is very extensive... There is an exceptional thoroughness in each of the articles. ...Overall, the content and organization are excellent. This encyclopedia is highly recommended for academic libraries."
@source:—John Laurence Kelland in CHOICE (September 2000)
@qu:"...this marvelous, comprehensive, bang up-to-date publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere...If you are a food microbiologist, seriously consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value."
@source:—Michael Hurst in MICROBIOLOGY TODAY (May 2000)
@qu:"Food microbiology is a topic of increasing concern to the general public; everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together for those with a