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Microbiology Reference from C.H.I.P.S.

Modern Food Microbiology
7th edition
by James M. Jay

With 30 revised and updated chapters, Modern Food Microbiology, Seventh Edition brings benefits to professionals and students alike who will find new sections on:

  • proteobacteria
  • bottled water
  • food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.)
  • bicontrol
  • biosensors quorum sensing
  • molecular genetic methods of analysis
  • food safety objectives
  • noroviruses
  • and prions

Modern Food Microbiology, Seventh Edition builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric feiled processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.

In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Contents:

  1. History of Microorganisms in Food
  2. Taxonomy, Role, and Significance of Microorganisms in Foods
  3. Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth
  4. Fresh Meats and Poultry
  5. Processed Meats and Seafoods
  6. Vegetable and Fruit Products
  7. Milk, Fermentation, Fermented, and Nonfermented Dairy Products
  8. Nondairy Fermented Foods and Products
  9. Miscellaneous Food Products
  10. Culture, Microscopic, and Sampling Methods
  11. Chemical, Biological, and Physical Methods
  12. Bioassay and Related Methods
  13. Food Protection with Chemicals and Biocontrol
  14. Food Protection with Modified Atmospheres
  15. Radiation Protection of Foods and Nature of Microbial Radiation Resistance
  16. Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms
  17. Protection of Foods Using High Temperatures, and Characteristics of Thermophilic Microorganisms
  18. Protection of Foods by Drying
  19. Other Food Protection Methods
  20. Indicators of Food Microbial Quality and Safety
  21. The HACCP and FSO System, and Food Safety
  22. Introduction to Foodborne Pathogens
  23. Staphylococcal Gastroenteritis
  24. Food Poisoning Caused by Gram-Positive Sporeforming Bacteria
  25. Foodborne Listeriosis
  26. Foodborne Gastroenteritis Caused by Salmonella and Shigella
  27. Foodborne Gastroenteritis Caused by Escherichia Coli
  28. Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species
  29. Foodborne Animal Parasites
  30. Mycotoxins
  31. Viruses and Some other Proven and Suspected Foodborne Biohazards

Index

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Modern Food Microbiology
Seventh edition
by James M. Jay, Martin J. Loessner, and David A. Golden
2005 • 790 pages • $84.00 + shipping
Texas residents please add 6.75 % sales tax

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