Food Microbiology: Fundamentals and Frontiers, Third Edition

Editors: Michael P. Doyle, Larry R. Beuchat1
Affiliations: 1: Center for Food Safety, The University of Georgia, Griffin, GA 30223-1797
Content Type: Reference
Format: Electronic
Publication Year: 2007

Category: Applied and Industrial Microbiology; Food Microbiology

MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.

As public concerns over food safety and quality mount, this long-awaited volume presents the single most authoritative book for scientific information on food microbiology. With subjects ranging from public heath and biodefense to Salmonella and mad cow disease, this heavily updated volume brings together renowned researchers and practitioners who detail the latest scientific knowledge and concerns of food microbiology. The third edition of provides professionals with indispensable and practical information on this wide-ranging and broad topic.

This authoritative treatment will be a significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies. Organized into ten sections, the book addresses the field’s major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. Additionally, the text offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food.

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A new twist on an old problem

13 November 2012

The author does a great job of setting the scene and laying about the potential danger areas surrounding our food. This is a must read for all bio majors and citizens who are interested in this important topic.

A real page turner!

13 November 2012

Great introductory text for the lay person who wants to learn about this important topic

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