e-book

Fundamental food microbiology

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Introductory food microbiology is a required course for undergraduates majoring
in food science. In some form it is also taught in several other programs, such as
microbiology, public health, nutrition and dietetics, and veterinary science. For the
majority of food scientists, except those majoring in food microbiology, this single
course forms the basis of the study of microorganisms and their interactions to food.
Similarly, for the latter group, food microbiology is probably the only course that
provides information on the interaction of food and microorganisms. This book was
written with the major objective of relating interaction of microorganisms and food
in relation to food bioprocessing, food spoilage, and foodborne diseases. Thus, it
will be useful as a text in the introductory food microbiology courses taught under
various programs and disciplines. In addition, it will be a valuable reference for
those directly and indirectly involved in food and microbiology, including individuals
in academic institutions; research institutions; federal, state, and local government
agencies; food industries; food consultants; and even food lobbyists.

The subject matter is divided into seven sections. For undergraduate teaching,
the first six sections can be taught as a semester course; Section VII (Appendices)
can be used as advanced information for an undergraduate course which contains
materials that are either taught in other courses, such as advanced food microbiology,
or food safety courses and laboratory courses. Section I describes the history of food
microbiology, characteristics of microorganisms important in foods, their sources,
and significance. Section II deals with microbial growth and metabolism of food,
and the significance of microbial sublethal injury and bacterial sporulation in foods.

Section III explains the different beneficial uses of microorganisms, which include
starter cultures, bioprocessing, biopreservation, and probiotics. Section IV deals with
spoilage of foods by microorganisms and their enzymes and methods used to determine
food spoilage. In addition, there is a chapter on problems and solutions of
some emerging spoilage bacteria in refrigerated foods. Section V deals with foodborne
pathogens associated with intoxication, infections, and toxicoinfections and
those considered to be opportunistic pathogens, as well as pathogenic parasites and
algae. In addition, a chapter has been included on emerging pathogens and a chapter
on indicators of pathogens. Section VI discusses different methods used to control
undesirable microorganisms for the safety and stability of food. A chapter on new
nonthermal methods and a chapter on the hurdle concept in food preservation are
included

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

London : CRC Press LLC., 2003

Deskripsi Fisik

QR115.R39; 664

Bahasa

English

ISBN/ISSN

0-8493-1610-3

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3rd ed.

Subjek

MIKROBIOLOGI
MIKROBIOLOGI DI MAKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

Lampiran Berkas

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