Food Microbiology

Description

The fifth edition of this classic continues the legacy of rendering excellent coverage to the subject, both in terms of content span and depth, making it a unique offering for both undergraduates and postgraduates. The emphasis on latest as well as pertinent principles and developments in fields like HACCP, Probiotics, and Food Additives, entwined along with rich pedagogy, is sure to retain the preferred position this book has been enjoying globally since 55 years!

Key features

• Easy to understand, simple and coherent approach
• Comprehensive coverage to important topics like Food as a Substrate for Microbes, Contamination, Preservation and Spoilage, Enzymes, Foods in Relation to Diseases, Sanitation, Control and Inspection
• Latest updates on Seven Principles of HACCP

Contents

1. Food as a Substrate for Microorganisms
2. Microorganisms Important in Food Microbiology
3. Contamination of Foods
4. General Principles Underlying Spoilage: Chemical Changes
Part Two: Principles of Food Preservation
5. General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
6. Preservation by Use of High Temperatures
7. Preservation by use of Low Temperatures
8. Preservation by
9. Preservation by Food Additives
10. Preservation by Radiation
Part Three: Contamination, Preservation, and Spoilage of Different Kinds of Foods
11. Contamination, Preservation, and Spoilage of Cereals and Cereal Products
12. Contamination, Preservation, and Spoilage of Sugars and Sugar Products
13. Contamination, Preservation, and Spoilage of Vegetables and Fruit
14. Contamination, Preservation, and Spoilage of Meats and Meat Products
15. Contamination, Preservation, and Spoilage of Fish and Other Seafoods
16. Contamination, Preservation, and Spoilage of Eggs
17. Contamination, Preservation, and Spoilage of Poultry
18. Contamination, Preservation, and Spoilage of Milk and Milk Products
19. Spoilage of Heated Canned Foods
20. Miscellaneous Foods
Part Four: Foods and Enzymes Produced by Microorganisms
21. Production of Cultures for Food Fermentations
22. Food Fermentations
23. Foods and Enzymes from Microorganisms
Part Five: Foods in Relation to Disease
Food-borne Illness: Bacterial
Food-Borne Poisonings, Infections, and Intoxications: Nonbacterial
26. Investigation of Food-Borne Disease Outbreaks
Part Six: Food Sanitation, Control, and Inspection
27. Microbiology in Food Sanitation
28. Food Control
Appendix A: Nomenclature
Appendix B: International Microbiological Specifications