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Food microbiology /

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MARC

001

92636

005

20250625161650.0

008		250625t20242024enka b 001 0 eng d
020		\|a9781837671823\|q(hardback)
040		\|aKCIS\|beng\|cKCIS\|eAACR2
041	0	\|aeng
050	4	\|aQR115\|bAd191\|y2024
100	1	\|aAdams, M. R.,\|eauthor.
245	10	\|aFood microbiology /\|cby Martin R. Adams, Peter J. McClure and Maurice O. Moss.
250		\|a5th edition.
260		\|aLondon :\|bRoyal Society of Chemistry,\|cc2024.
300		\|axix, 561 pages :\|billustrations (some color) ;\|c24 cm.
504		\|aIncludes bibliographical references and index.
505	0	\|aThe scope of food microbiology -- Micro-organisms and food materials -- Factors affecting the growth and survival of micro-organisms in foods -- The microbiology of food preservation -- Microbiology of primary food commodities -- Food microbiology and public health -- Bacterial agents of foodborne illness -- Non-bacterial agents of foodborne illness -- Fermented and microbial foods -- Methods for the microbiological examination of foods -- Controlling the microbiological quality of foods.
520		\|a"'Food Microbiology' has been the most popular textbook in this area since it was first published in 1995. Now in its fifth edition, the highly successful authors bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents. It covers the three main aspects of the interaction between micro-organisms and food and the positive and negative features that result. Attention is paid to the illustrations included and there is a discussion on the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Finally, recent developments in procedures used to assay and control the microbiological quality of food and protect public health are reported. Thorough and accessible, this book is designed for students in the biological sciences, biotechnology, and food science, as well as a valuable resource for researchers, teachers, and practising food microbiologists."--Page 4 of cover.
650	0	\|aFood\|xMicrobiology.
700	1	\|aMcClure, Peter J.,\|eauthor.
700	1	\|aMoss, M. O.,\|eauthor.
710	2	\|aRoyal Society of Chemistry (Great Britain),\|eissuing body.
983		\|aKCIS
983		\|aJ1140407005
095		\|aHL\|bHLEN \|cHE017595\|d576\|eADA\|pB\|tDDC

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Maintaining its general structure and philosophy to encompass modern food microbiology, the fifth edition of this successful text provides updated and revised chapters for students in the biological sciences, food science and practising food microbiologists.
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Food microbiology /

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