Fundamental Food Microbiology

Introduction to microbes in Foods; Microbial growth response in the Food enVironment; Microbial growth response in the Food environment; Beneficial uses oF Microorganisms in Food; Microbial Foodborne diseases; Control of microoganisms in foods; Microbial detection and food safety;

Fundamental Food Microbiology

Bibek Ray, Arun Bhunia

Taylor & Francis Group, LLC

2014

Abstract

Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods.

See What’s New in the Fifth Edition:

New chapter on microbial attachment and biofilm formation
Bacterial quorum sensing during bacterial growth in food
Novel application of bacteriophage in pathogen control and detection
Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity
Nanotechnology in food preservation
Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus
Comprehensive list of seafood-related toxins
Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices
Updates on modern processing technologies such as infrared heating and plasma technology