Doug Lowe has written a whole bunch of computer books, including more than 35 For Dummies books Networking for Dummies. James M. Jay, Martin J. Loessner, David A. Golden-Modern Food Microbiology, 7th Edition (Food Science Texts Series) (pdf. Puji Rahayu. Preface The 7th. Modern Food Microbiology. Sixth Edition. James M. Jay. Professor Emeritus. Wayne State University. Detroit, Michigan. Adjunct Professor. University of Nevada.
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The first € price and the £ and $ price are net prices, subject to local VAT. Prices indicated with * include VAT for books; the €(D) includes 7% for. Germany, the. Modern Food Microbiology. Authors; (view affiliations). James M. Jay; Martin J. Historical Background. History of Microorganisms in Food. Pages PDF. ISBN ; Digitally watermarked, DRM-free; Included format: PDF; ebooks can be used on all reading devices; Immediate eBook download after.
In this section, methods based on low and high temperature, drying, chemical preservatives, irradiation, and using gases to modify atmospheres, plus some new methods such as high hydrostatic pressure, electric fields, and sonication, are presented with explanations of the mechanisms of how they destroy, slow, or prevent microbial growth.
This reviewer would have liked to see fermentation of food placed into this part because it is a way to preserve foods.
An omission in this section was the use of microwaves and their effects on microorganisms.
In part 6, the indicators of food safety and quality are presented. A fairly good discussion of the use and misuse of coliforms and fecal coliforms is given plus the suggestion of other potential indicators. This part concludes with a brief overview of the hazard analysis critical control point HACCP system, microbiological criteria with examples for some foods, and 2 short paragraphs on food safety objectives FSO.
The final part, 7, includes 10 chapters on foodborne diseases. Each chapter seems to be written in a different format, which makes it difficult to compare information between the foodborne pathogens.
The final chapter briefly covers viruses, some potential or opportunistic bacterial pathogens, toxicity from mycotoxins and phytoplanktons, and wasting diseases from prions. Each part of the book begins with a brief introduction to the chapters that follow and a short list of general references that can be consulted for further information.
Each chapter concludes with a list of references that are cited in the text by number. Miscellaneous Food Products Pages Culture, Microscopic, and Sampling Methods Pages Chemical, Biological, and Physical Methods Pages Bioassay and Related Methods Pages Food Protection with Chemicals, and by Biocontrol Pages Food Protection with Modified Atmospheres Pages Protection of Foods by Drying Pages Other Food Protection Methods Pages Introduction to Foodborne Pathogens Pages Staphylococcal Gastroenteritis Pages Foodborne Listeriosis Pages Foodborne Gastroenteritis Caused by Escherichia coli Pages Foodborne Animal Parasites Pages Mycotoxins Pages Show next xx.
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