By Kalmia E. Kniel, Thomas J. Montville, Karl R. Matthews

Food microbiology is a fascinating and essential field that plays a vital role in ensuring the safety and healthiness of our food supply. It encompasses the study of microorganisms in food, the beneficial microbes that contribute to food production, and the pathogens or spoilage microbes that pose a risk to consumers. For students and professionals interested in pursuing a career in food microbiology, a comprehensive and up-to-date textbook is crucial.

The fourth edition of Food Microbiology: An Introduction is an invaluable resource designed specifically for undergraduate courses in food science, nutrition, and microbiology. This edition has been extensively revised and updated to include the latest information on important topics such as the Food Safety Modernization Act and the use of bacteriophages as antimicrobial agents. Additionally, it retains the pedagogical features that have made it a favorite among both students and professors.

Written in a clear and easy-to-understand style, this textbook is divided into four sections, each covering essential aspects of food microbiology:

Basics of food microbiology

In this section, students are introduced to the growth processes of food microorganisms, the biology of spores and sporeformers, and the establishment of microbiological criteria in food safety programs. They will also learn about the various methods used to detect and enumerate microbes in food and food handling equipment.

Foodborne pathogenic bacteria

This section delves into the regulatory agencies and surveillance systems responsible for ensuring the safety of the United States food supply. It then provides an in-depth analysis of the most common pathogenic bacteria found in food, equipping students with the knowledge necessary to identify and prevent foodborne illnesses caused by these microorganisms.

Other microbes important in food

Here, students will explore the diverse ways in which microorganisms affect our food supply. They will learn about the fermentation reactions carried out by lactic acid bacteria and yeast to create popular foods like beer, bread, pickles, and cheese. Additionally, the section covers undesirable microorganisms such as spoilers of food, toxigenic molds, and foodborne parasites. It concludes with an examination of viruses and prions, two types of microorganisms that can also pose significant risks to food safety.

Control of microorganisms in food

The final section focuses on the strategies and techniques employed to inhibit the growth of microorganisms in food. Students will gain insight into the development of quality sanitation and Hazard Analysis and Critical Control Points (HACCP) programs in food processing facilities, crucial elements in ensuring the safety and quality of food products.

Food Microbiology: An Introduction not only provides students with an in-depth understanding of the various aspects of food microbiology but also highlights the multidisciplinary nature of this field. It emphasizes the importance of having a comprehensive knowledge of basic microbiology, food safety regulations and policies, and the best practices required for maintaining a safe and healthy food supply.

The authors of this textbook, Kalmia E. Kniel, Thomas J. Montville, and Karl R. Matthews, are esteemed experts in the field of food microbiology. Their extensive knowledge and experience shine through this book, making it an authoritative resource for students, educators, and professionals alike.

Why should you order this book?

Whether you are a student or a professional in the food industry, Food Microbiology: An Introduction is an invaluable resource that will enhance your understanding of this critical field. Its comprehensive coverage of food microbiology topics, updated information on current regulations, and practical insights into microbial control strategies make it a must-have textbook.

By ordering this book, you will gain access to a wealth of knowledge and expertise that will enable you to excel in your studies or profession. The clear and concise explanations, along with the inclusion of real-life examples and case studies, make complex concepts easy to comprehend.

Furthermore, this book goes beyond theoretical knowledge and equips readers with practical skills necessary for ensuring food safety and quality. The inclusion of methods for detecting and enumerating microbes in food, as well as the guidelines for developing sanitation and HACCP programs, provide invaluable insights that are directly applicable to real-world scenarios.

Order your copy of Food Microbiology: An Introduction today and join the ranks of knowledgeable professionals who are committed to upholding the highest standards of food safety and quality.

Product Details

• Publisher: ASM Press; 4th edition (March 21, 2017)
• Language: English
• Format: eBook, Digital
• Pages: 624
• ISBN-10: 1555819389
• ISBN-13: 978-1555819385