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Food Microbiology: RSC, by Martin R Adams, Maurice O Moss
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This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.
- Sales Rank: #1332985 in Books
- Published on: 2007-09-11
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x 1.06" w x 6.14" l, 1.77 pounds
- Binding: Hardcover
- 463 pages
- ISBN13: 9780854042845
- Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
From the Back Cover
This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists. Comments on the Second Edition "... recommended as a text or reference book for anybody studying food microbiology ... a handy, cheap and easily accessed source of information ..." Microbiology Today, Vol 28, August 2001, p 157 "... Food Microbiology remains an excellent, well-priced textbook for undergraduate courses in the discipline... I commend it to teachers and students of food microbiology everywhere." Food Australia, 53, (12), December 2001, p 588
About the Author
University of Surrey, UK
Most helpful customer reviews
2 of 2 people found the following review helpful.
Not worth the money
By shlymadrid
As a food microbiologist, I have owned several textbooks on the topic. And this book is a mess. It is difficult to read...I often found myself having to go over the same paragraph a couple times to figure out exactly what the authors were trying to say. Sentences and paragraphs don't flow and parts of it seem like they were never edited. It was clearly written by two different people, which only adds to the lack of continuity. But the thing that bothered me most about the book was that the authors would often use abbreviations without previously stating in the text what they stand for. This may seem trivial, but I shouldn't have to be flipping to the back of the book every few pages to verify what an abbreviation means. I would advise against using this book as your food micro reference. There are better textbooks available.
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