Fundamental food microbiology 3rd edition

Subsequent application of natural microorganisms as biocontrol and probiotics are receiving renewed interest in controlling pathogens in meat and poultry production or controlling diseases in humans. In this edition, several new topics have been added, such as microbial biofilm formation; quorum sensing; gut microbiota and their role in chronic diseases, including diabetes; obesity; application of food nanotechnology in food preservation; bacteriophages as intervention and detection tools; and emerging pathogens Cronobacter sakazaki, Clostridium difficile, Escherichia coli OH4, and Nipah virus.

All chapters in this fifth edition have been thoroughly revised and updated with recent reference articles when possible. Published on: Thursday, November 07, Views:. Tags: Biology Microbiology. Similar Books. Authoritative coverage presented in a format designed to facilitate teaching and learning. Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage.

This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology. This textbook encourages today's students to acquire the understanding and skills necessary for practicing food safety in the future.

The textbook has. Skip to content Home. Author : Stephen J. Author : James M. Jay,Martin J. Loessner,David A. Author : M. Author : Carl A. Author : W. Harrigan,Margaret E. Author : Karl R. Matthews,Kalmia E. Kniel,Thomas J. Journals by Subject. Publish with us. Contact us. Related Articles: Open Access.

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