Microbiology and Technology of Fermented Foods (Ift Press)

Robert W. Hutkins "Microbiology and Technology of Fermented Foods (Ift Press)"
Wiley-Blackwell | 2006-06-12 | ISBN: 0813800188 | 488 pages | PDF | 3 MB

In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods:
• Cultured Dairy Products
• Cheese
• Meat Fermentation
• Fermented Vegetables
• Bread Fermentation
• Beer Fermentation
• Wine Fermentation
• Vinegar Fermentation
• Fermentation of Foods in the Orient

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Salmonella: A Practical Approach to the Organism and its Control in Foods

Posted By : Book-er | Date : 06 Jan 2009 18:54 | Comments : 1

Chris Bell, Alec Kyriakides "Salmonella: A Practical Approach to the Organism and its Control in Foods"
Wiley-Blackwell | 2001-12-15 | ISBN: 0632055197 | 200 pages | PDF | 1,2 MB

Human illness attributed to foodbor

ne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality assurance, those in associated professional sectors e.g. public health, and students in each of these areas.

The series is unique in its practical approach as it draws on real life situations to highlight practical means for controlling the organism in foods.

Salmonella species are arguably the most commonly reported food associated human pathogens in the developed world. They are zoonotic agents and many different animal reservoirs are known. They can be found widely in the environment and may also establish in food processing environments. Over 2000 serotypes of Salmonella have been identified to-date, some of which cause very serious illness in humans particularly in vulnerable populations such as the elderly. Although rare, illness may result in fatality or long term debility and sequelae. Salmonella spp. are so widespread in raw foods and food source environments that the food industry has to maintain constant vigilance regarding contamination in raw materials, effectiveness of food processing systems and control of finished product characteristics for assuring food safety with respect to this important pathogen.

This book details the causes of selected outbreaks and assesses the lessons that can be learnt from them. It examines the characteristics of Salmonella spp. and identifies factors that make foods susceptible to contamination and growth of these organisms. Specific product sectors are used to indicate practical measures that can be applied to control Salmonella spp. in foods and minimise their potential to cause harm to the consumer. It also provides guidance in selecting effective sampling plans and test methods to monitor and detect the organism and offers pragmatic advice on action to be taken when the organism is detected during monitoring programmes.

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Microbiology Demystified

Tom Betsy, James Keogh, "Microbiology Demystified"
McGraw-Hill Professional | 2005-05-25 | ISBN: 0071446508 | 288 pages | PDF | 3 MB

You don't need to be intimidated by microbiology, stumbling block to many a health sciences student. Now anyone can master the world of tiny little critters -- without expensive tutors, unlimited time, or a genius IQ. In Microbiology Demystified, health sciences professor Tom Betsy and Demystifed series veteran Jim Keogh provide an effective and painless way to learn and review microbiology. You'll cover the core material of a standard textbook -- without the confusion and frustration.
With Microbiology Demystified, you master the subject one step at a time -- at your own speed. Unlike most books on microbiology, general concepts are presented first -- and the details follow. This unique self-teaching guide gives you a quiz at the end of each chapter to reinforce learning and pinpoint weaknesses -- and a 100-question "final exam" to review the entire book.
This heavily illustrated and entertaining self-teaching tool gives you everything you need to:
Painlessly master all major microbiology concepts, in the order they are taught by standard texts
Decipher complex terms and ideas, with a fun, easy-to-read format
Learn microbiology from an expert teacher partnered with a writer who takes the student's point of view
Conquer single-celled and multicellular microorganisms
Get friendly with viruses, viroids, prions, fungi, algae, and more
Learn microbes' role in disease and disease transmission
Find out about the immune response and drugs that combat microbial infections
Take a "final exam" and grade it yourself!
A fast, effective, and fun way to learn microbiology, Microbiology Demystified is the perfect shortcut to a deeper understanding of the world of super-small creatures and their role in health and disease.
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Fundamental Food Microbiology, Third Edition

Bibek Ray "Fundamental Food Microbiology, Third Edition"
CRC | 2003-12-17 | ISBN: 0849316103 | 624 pages |
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.
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The Microbiology of Safe Food

Stephen J. Forsythe "The Microbiology of Safe Food"
Wiley-Blackwell | 2001-02-15 | ISBN: 0632054875 | 412 pages | PDF | 22,6 MB

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary.
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