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Food Microbiology 2nd Edition at Meripustak

Food Microbiology 2nd Edition by Adams, M.R. and Moss, M.O., New Age International (P) Ltd Publishers

Books from same Author: Adams, M.R. and Moss, M.O.

Books from same Publisher: New Age International (P) Ltd Publishers

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  • General Information  
    Author(s)Adams, M.R. and Moss, M.O.
    PublisherNew Age International (P) Ltd Publishers
    Edition2nd Edition
    Publish YearAugust 2022


    New Age International (P) Ltd Publishers Food Microbiology 2nd Edition by Adams, M.R. and Moss, M.O.

    About the Book:

    Food Microbiology is the first entirely new, comprehensive student text published on this subject for over the last 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food.

    The book covers three main themes of the interaction of microorganisms with food - spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspect. It also discusses the factors affecting the presence of microorganisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section.

    This book presents a thorough and accessible account of modern food microbiology and will make and ideal course book. Food Microbiology is must for undergraduates, postgraduates and researchers involved in the biological sciences, biotechnology, and food science and technology.

    This special low-priced edition is for sale in India, Bangladesh, Bhutan, Maldives, Nepal, Myanmar, Pakistan and Sri Lanka only.


    The Scope of Food Microbiology
    Micro-organisms and Food Materials
    Factors Affecting the Growth and Survival of Micro-organisms in Foods
    The Microbiology of Food Preservation
    Microbiology of Primary Food Commodities
    Food Microbiology and Public Health
    Bacterial Agents of Foodborne Illness
    Non-bacterial Agents of Foodborne Illness
    Fermented and Microbial Foods
    Methods of the Microbiological Examination of Foods
    Controlling the Microbiological Quality of Foods
    Further Reading

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