Food Microbiology An Introduction

Food Microbiology An Introduction By Adam M., Dick M., CONTENTS : 1. Role of Microorganisms in Food Microbiology 2. Factors Affecting the Growth and Survival of Microorganisms in Food 3. Microbiology of Food Preservation 4. Microbiology of Primary Food Commodities 5. Food Microbiology and Public Health 6. Bacterial Agents of Foodborne Illness 7. Non-bacterial Agents of Foodborne Illness 8. Fermented Milk Products 9. Fermented Vegetables 10. Fermented Meat and Fish Products 11. Beer, Vinegar and Mold Fermentation 12. Detection, Identification and Analysis of Foodborne Pathogens 13. Controlling the Microbiological Quality of Foods 14. Multiple Choice Questions 15. Glossary, References, Index