Overview
Completely revised and updated, this third edition of a highly regarded text reflects recent developments in the field. The book includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance, such as Helicobacter pylori and BSE, and control by novel processing technologies. It contains a new chapter on foodborne disease concerns in ready-to-eat foods, expanded and updated coverage of spoilage bacteria in refrigerated foods, and new sections on fresh-cut fruits and vegetables. Questions and selected readings are presented at the end of each chapter.
Synopsis
Ray (food microbiology, University of Wyoming) has added new material to reflect current developments in food microbiology in this third edition of a reference for professionals and students working in food and microbiology. There is new information included on food biopreservatives, recent pathogens of importance, such as BSE, and control by novel processing technologies. A new chapter examines foodborne disease in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. There is also updated coverage of spoilage bacteria in refrigerated foods, and new material on fresh-cut fruits and vegetables. Chapter questions are included. Annotation ©2004 Book News, Inc., Portland, OR