Food Microbiology An Introduction, 2nd Edition

Food Microbiology An Introduction, 2nd Edition


This impressive Second Edition covers the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. This textbook presents a classroom-friendly adaptation offering a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology and includes expanded coverage of food fermentations. The first section, “Basics of Food Microbiology,” cements foundational material, while the next four sections detail specific food-borne organisms and strategies for controlling them. Descriptions of outbreaks of food-related infections inject life into each pathogen covered. Additionally, this textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary.