Modern Food Microbiology

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The 7th edition of Modern Food Microbiology, like previous editions, focuses on the general biology
of the microorganisms that are found in foods. All but one of the 31 chapters have been extensively
revised and updated. The new material in this edition includes over 80 new bacterial and 10 new genera
of fungi. This title is suitable for use in a second or subsequent course in a microbiology curriculum,
or as a primary food microbiology course in a food science or food technology curriculum. Although
organic chemistry is a desirable prerequisite, it is not necessary for one to get a good grasp of most of
the topics covered.
When used as a microbiology text, the following sequence may be used. A synopsis of the information in Chapter 1 will provide students with a sense of the historical developments that have
shaped this discipline and how it continues to evolve. Memorization of the many dates and events
is not recommended since much of this information is presented again in the respective chapters.
The material in Chapter 2 includes a synopsis of modern methods currently used to classify bacteria,
taxonomic schemes for yeasts and molds, and brief information on the genera of bacteria and fungi
encountered in foods. This material may be combined with the intrinsic and extrinsic parameters of
growth in Chapter 3 as they exist in food products and as they affect the common foodborne organisms.
Chapters 4 to 9 deal with specific food products, and they may be covered to the extent desired with
appropriate reviews of the relevant topics in Chapter 3. Chapters 10 to 12 cover methods for culturing
and identifying foodborne organisms and/or their products, and these topics may be dealt with in
this sequence or just before foodborne pathogens. The food protection methods in Chapters 13 to 19
include some information that goes beyond the usual scope of a second course, but the principles that
underlie each of these methods should be covered.
Chapters 20 and 21 deal with food sanitation, indicator organisms, HACCP, and FSO systems; and
coverage of these topics is suggested before dealing with the pathogens. Chapters 22 to 31 deal with the
known (and suspected) foodborne pathogens including their biology and methods of control. Chapter
22 is intended to provide an overview of the chapters that follow. Some of it includes ways in which
foodborne pathogens differ from nonpathogens, their behavior in biofilms, and some information on
the known roles of sigma...
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