Synopsis
Food Microbiology, an
academic text book renders 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. The seven principles of HACCP are newly updated in this edition. The important topics like Food as a Substrate for Microbes, Contamination, Preservation and Spoilage, Enzymes, Foods in Relation to Diseases, Sanitation, Control and Inspection are coherently and explicitly discussed for better understanding of the reader. Written in easy to understand language and adequate illustration to make the readers understand, this is indeed an ideal Food Microbiology book for both graduate and undergraduate students of this subject.
Table of Contents
Part One: Food and Microorganisms
-Food as a Substrate for Microorganisms
-Microorganisms Important in Food Microbiology
-Contamination of Foods
-General Principles Underlying Spoilage: Chemical Changes
Part Two: Principles of Food Preservation
-General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
-Preservation by Use of High Temperatures
-Preservation by use of Low Temperatures
-Preservation by Food Additives
-Preservation by Radiation
Part Three: Contamination, Preservation and Spoilage of Different Kinds of Foods
-Contamination, Preservation and Spoilage of Cereals and Cereal Products
-Contamination, Preservation and Spoilage of Sugars and Sugar Products
-Contamination, Preservation and Spoilage of Vegetables and Fruit
-Contamination, Preservation and Spoilage of Meats and Meat Products
-Contamination, Preservation and Spoilage of Fish and other Sea-foods
-Contamination, Preservation and Spoilage of Eggs
-Contamination, Preservation and Spoilage of Poultry
-Contamination, Preservation and Spoilage of Milk and Milk Products
-Spoilage of Heated Canned Foods
-Miscellaneous Foods
Part Four: Foods and Enzymes Produced by Microorganisms
-Production of Cultures for Food Fermentations
-Food Fermentations
-Foods and Enzymes from Microorganisms
Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections and Intoxications - Non bacterial
-Investigation of Food-Borne Disease Outbreaks
Part Six: Food Sanitation, Control and Inspection
-Microbiology in Food Sanitation
-Food Control
-Appendix A: Nomenclature
-Appendix B: International Microbiological Specifications
