Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology

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Description

The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.

The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.
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Product details

  • Hardback | 2372 pages
  • 230 x 296 x 174mm | 8,559.24g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0122270703
  • 9780122270703

Table of contents

Acetobacter. Acinetobacter. Adenylate Kinase. Aeromonas. Alcaligenes. Alternaria. Arcobacter. Arthrobacter. Aspergillus. Aspergillus. ATP Bioluminescence. Aureobasidium. Bacillus. Bacteria. Bacteriocins. Bacteriodes. Bacteriophage-Based Techniques For Detection of Foodborne Pathogens. Bifidobacterium. Biochemical Identification Techniques--Modern Techniques. Biofilms. Biophysical Techniques For Enhancing Microbiological Analysis. Biosensors. Botrytis. Bovine Spongiform Encephalopathy (Bse). Bread. Brettanomyces. Brevibacterium. Brochothrix. Brucella. Byssochlamys. Campylobacter. Candida. Cellulomonas. Cheese. Chilled Storage of Foods. Cider (Hard Cider). Citrobacter. Clostridium. Cocoa and Coffee Fermentations. Confectionery Products. Corynebacterium. Costs/Benefits of Microbial Origin. Cryptosporidium. Culture Collections. Cyclospora. Debaryomyces. Desulfovibrio. Direct (and Indirect) Conductimetric/Impedimetric Techniques. Direct Epifluorescent Filter Techniques (Deft). Dried Foods. Ecology of Bacteria and Fungi In Foods. Eggs. Electrical Techniques. Enrichment Serology. Enterobacter. Enterobacteriaceae, Coliforms and E. Coli. Enterococcus. Enzyme Immunoassays. Epidemiological Typing Techniques. Escherichia Coli. Escherichia Coli 0157. External Proficiency Testing--A European Perspective. Fermentation (Industrial). Fermented Foods. Fermented Milks. Fish. Flavobacterium. Flow Cytometry. Food Poisoning Outbreaks. Freeze-Drying. Freezing of Foods. Fungi. Fusarium. Genetic Engineering. Genetics of Micro-Organisms. Geotrichum. Giardia. Gluconobacter. Good Manufacturing Practice. Hafnia. Hansenula. Hazard Appraisal (HACCP). Heat Treatment of Foods. Helicobacter. Helminthes and Nematodes. High Pressure Treatment of Foods. History of Food Microbiology. Hurdle Concept. Hydrophobic Grid Membrane Filtration Techniques (Hgmf). Ice Cream. Immunology. Immunomagnetic Particle-Based Techniques. Intermediate Moisture Foods. International Control of Microbiology. Irradiation of Foods. Klebsiella. Kluveromyces. Laboratory Design. Laboratory Management. Lactobacillus. Lactococcus. Lager. Lasers. Leuconostoc. Listeria. Meat and Poultry. Metabolic Pathways. Methanogens. Microbiological Media--Future Developments. Microbiology of Sous-Vide Products. Micrococcus. Microflora of the Intestine. Microscopy. Milk and Milk Products. Minimal Methods of Processing. Molecular Biology--In Microbiological Analysis. Monascus. Moraxella. Mucor. Mycobacterium. Mycotoxins. National Legislation, Guidelines & Standards Governing Microbiology. Natural Anti-Microbial Systems. Neisseria. Neurospora and Rhizopus. Nocardia. Nucleic Acid-Based Assays. Packaging of Foods. Pantoea. Pcr-Based Commercial Tests For Pathogens. Pediococcus. Penicillium. Petrifilm--An Enhanced Cultural Technique. Phycotoxins. Physical Removal of Microfloras. Pichia. Polymer Technologies For Control of Bacterial Adhesion. Predictive Microbiology & Food Safety. Preservatives. Probiotic Bacteria. Process Hygiene. Propionibacterium. Proteus. Pseudomonas. Psychrobacter. Quantitative Risk Analysis. Rapid Methods--A Regulatory Agency View. Rapid Methods For Food Hygiene Inspection. Reference Materials. Rhodotorula. Saccharomyces. Salmonella. Sampling Regimes & Statistical Evaluation of Microbiological Results. Schizosaccharomyces. Serratia. Shellfish (Molluscs and Crustacea). Shewanella. Shigella. Single Cell Protein. Spoilage of Plant Products. Spoilage Problems. Staphylococcus. Starter Cultures. Streptococcus. Streptomyces. Thermus. Torulopsis. Total Counts. Total Viable Counts. Trichinella. Trichoderma. Trichothecium. Ultrasonic Imaging. Ultrasonic Standing Waves. Ultra-Violet Light. Vagococcus. Verotoxigenic E. Coli. Verotoxigenic E. Coli and Shigella Spp.. Vibrio. Vinegar. Viruses. Water Quality Assessment. Waterborne Parasites. Wines. Xanthomonas. Xeromyces. Yeasts. Yersinia. Zygosaccharomyces. Zymomonas.
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Review quote

"...this marvellous, comprehensive, bang up-to-date, publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere. I tried it out on a range of subjects and it nearly always came up trumps...If you are a food microbiologist, serious consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value."
- Microbiology Today

"Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire."
- Library Journal
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About Carl A. Batt

Editor-in-Chief of Academic Press Food Microbiology.
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