Food Microbiology
| Series: | Food technology |
| Publisher: | Royal Society of Chemistry |
| Subject: | Food--Microbiology. |
| Authors: | M. R. Adams , M. O. Moss |
| Pages: | 463 pages |
| Binding: | Hardcover |
| ISBN: | 9780854042845 |
| Call No: | QR 115. A33 2008 |
This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health.