Basic Food Microbiology, 2E (Pb)

The biochemical reactions of microorganisms and the role they play in spoilage public health hazards and the development of fermentation products are areas of major importance to food microbiologists. Yet equally significant are the chemical and physical characteristics of food and the various factors which influence nutritional quality. The second edition follows the same concise easy-to-read format as the original while incorporating a host of new features including: recent developments in the understanding of food borne illnesses particularly focusing on the microorganisms listeriosis and campylobacter jejuni.The use of flow sheets and flow diagrams to illustrate a wide variety of food processes.A special emphasis on advances in biotechnology. The text is complemented by a wide range of charts graphs and illustrations. It is certain to be regarded as the standard text in the field for years to come.