{"product_id":"food-microbiology-isbn-9781683674498","title":"Food Microbiology","description":"\u003cp\u003e\u003cb\u003eLeading textbook presenting all aspects of food microbiology\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Microbiology: An Introduction\u003c\/i\u003e presents the basics of microorganisms that impact food safety and quality, the roles of beneficial microbes, food safety regulations, and proper practices for safe and healthy foods throughout all aspects of the supply chain. This Fifth Edition has been updated to reflect advances in research and technology and threats to the global food supply while retaining the pedagogy and structure that students and professors appreciate. \u003c\/p\u003e\u003cp\u003eWritten in a clear and easy-to-understand style, the book is divided into four sections: Part I introduces the fundamentals of food microbiology, including a brief history of the field, the growth processes of food microorganisms, the biology of spores and sporeformers, techniques for enumeration and detection of organisms in food, description of rapid and automated microbial methods, and a new chapter focused on antimicrobial resistance. Part II addresses important regulatory issues and focuses on foodborne pathogenic microorganisms with chapters describing the most common bacterial species that cause foodborne diseases, as well as discussion of parasites, viruses, and prions. Part III explores nonpathogenic microbes important in food, including those responsible for fermentations and food spoilage. Part IV focuses on the control of microorganisms in food, including chemical antimicrobials, biological and physical methods of food preservation, nonthermal processing, and food safety systems.  \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Microbiology: An Introduction\u003c\/i\u003e also includes updated information on: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe growing threats of antimicrobial resistance and climate change and their potential impacts on the global food supply\u003c\/li\u003e\n\u003cli\u003eUse of next-generation sequencing techniques in the identification of microbes in food\u003c\/li\u003e\n\u003cli\u003eExpanded discussion on sanitizers, disinfectants, and nonthermal processing treatments\u003c\/li\u003e\n\u003cli\u003eUp-to-date information on the Food Safety Modernization Act, hazard analysis and critical control points, and good manufacturing practices\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFood Microbiology: An Introduction\u003c\/i\u003e is an essential textbook for undergraduate and graduate students in food science, nutrition, and microbiology, providing the knowledge and tools necessary to navigate the complexities of food microbiology in the 21st century. \u003c\/p\u003e\u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003eAbout the Authors xvii\u003c\/p\u003e \u003cp\u003eAbout the Companion Website xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection I Basics of Food Microbiology\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 The Trajectory of Food Microbiology 3\u003c\/p\u003e \u003cp\u003e2 Microbial Growth, Survival, and Death in Foods 11\u003c\/p\u003e \u003cp\u003e3 Spores and Their Significance 37\u003c\/p\u003e \u003cp\u003e4 Detection and Enumeration of Microbes in Food 55\u003c\/p\u003e \u003cp\u003e5 Rapid and Automated Microbial Methods 65\u003c\/p\u003e \u003cp\u003e6 Antimicrobial Resistance 81\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection II Foodborne Pathogenic Microorganisms\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7 Regulatory Issues 95\u003c\/p\u003e \u003cp\u003e8 Bacillus cereus 113\u003c\/p\u003e \u003cp\u003e9 Campylobacter Species 121\u003c\/p\u003e \u003cp\u003e10 Clostridium botulinum 129\u003c\/p\u003e \u003cp\u003e11 Clostridium perfringens 147\u003c\/p\u003e \u003cp\u003e12 Shiga Toxin-Producing Escherichia coli 159\u003c\/p\u003e \u003cp\u003e13 Listeria monocytogenes 173\u003c\/p\u003e \u003cp\u003e14 Salmonella Species 191\u003c\/p\u003e \u003cp\u003e15 Shigella Species 205\u003c\/p\u003e \u003cp\u003e16 Staphylococcus aureus 215\u003c\/p\u003e \u003cp\u003e17 Vibrio Species 225\u003c\/p\u003e \u003cp\u003e18 Yersinia enterocolitica 237\u003c\/p\u003e \u003cp\u003e19 Parasites 245\u003c\/p\u003e \u003cp\u003e20 Viruses and Prions 275\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection III other Microbes Important in Food\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e21 Lactic Acid Bacteria and Their Fermentation Products 297\u003c\/p\u003e \u003cp\u003e22 Yeast- Based and Other Fermentations 313\u003c\/p\u003e \u003cp\u003e23 Spoilage Organisms 327\u003c\/p\u003e \u003cp\u003e24 Molds 349\u003c\/p\u003e \u003cp\u003e25 Indicator Microorganisms and Microbiological Criteria 363\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection IV Control of Microorganisms in Food\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e26 Chemical Antimicrobials 379\u003c\/p\u003e \u003cp\u003e27 Biologically Based Preservation and Probiotic Bacteria 393\u003c\/p\u003e \u003cp\u003e28 Physical Methods of Food Preservation 405\u003c\/p\u003e \u003cp\u003e29 Nonthermal Processing 419\u003c\/p\u003e \u003cp\u003e30 Food Safety Systems 435\u003c\/p\u003e \u003cp\u003eCritical Thinking Skills 449\u003c\/p\u003e \u003cp\u003eGlossary 453\u003c\/p\u003e \u003cp\u003eAnswers to Crossword Puzzles 463\u003c\/p\u003e \u003cp\u003eAnswers to Selected Questions for Critical Thought 465\u003c\/p\u003e \u003cp\u003eIndex 485\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eKarl R. Matthews\u003c\/b\u003e is Professor of Microbial Food Safety at Rutgers University. Dr. Matthews has earned an international reputation for his work on the interaction of foodborne pathogens with fresh fruits and vegetables. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eKalmia E. Kniel\u003c\/b\u003e is Professor of Microbial Food Safety in the Department of Animal and Food Sciences at the University of Delaware. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eFaith J. Critzer\u003c\/b\u003e is Associate Professor \u0026amp; Produce Safety Extension Specialist at the School of Food Science at Washington State University.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eLeading textbook presenting all aspects of food microbiology\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Microbiology: An Introduction\u003c\/i\u003e presents the basics of microorganisms that impact food safety and quality, the roles of beneficial microbes, food safety regulations, and proper practices for safe and healthy foods throughout all aspects of the supply chain. This Fifth Edition has been updated to reflect advances in research and technology and threats to the global food supply while retaining the pedagogy and structure that students and professors appreciate. \u003c\/p\u003e\u003cp\u003eWritten in a clear and easy-to-understand style, the book is divided into four sections: Part I introduces the fundamentals of food microbiology, including a brief history of the field, the growth processes of food microorganisms, the biology of spores and sporeformers, techniques for enumeration and detection of organisms in food, description of rapid and automated microbial methods, and a new chapter focused on antimicrobial resistance. Part II addresses important regulatory issues and focuses on foodborne pathogenic microorganisms with chapters describing the most common bacterial species that cause foodborne diseases, as well as discussion of parasites, viruses, and prions. Part III explores nonpathogenic microbes important in food, including those responsible for fermentations and food spoilage. Part IV focuses on the control of microorganisms in food, including chemical antimicrobials, biological and physical methods of food preservation, nonthermal processing, and food safety systems.  \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFood Microbiology: An Introduction\u003c\/i\u003e also includes updated information on: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe growing threats of antimicrobial resistance and climate change and their potential impacts on the global food supply\u003c\/li\u003e\n\u003cli\u003eUse of next-generation sequencing techniques in the identification of microbes in food\u003c\/li\u003e\n\u003cli\u003eExpanded discussion on sanitizers, disinfectants, and nonthermal processing treatments\u003c\/li\u003e\n\u003cli\u003eUp-to-date information on the Food Safety Modernization Act, hazard analysis and critical control points, and good manufacturing practices\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003ci\u003eFood Microbiology: An Introduction\u003c\/i\u003e is an essential textbook for undergraduate and graduate students in food science, nutrition, and microbiology, providing the knowledge and tools necessary to navigate the complexities of food microbiology in the 21st century.\u003c\/p\u003e","brand":"ASM Press","offers":[{"title":"Default Title","offer_id":47989227749605,"sku":"NP9781683674498","price":103.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781683674498.jpg?v=1761783287","url":"https:\/\/k12savings.com\/products\/food-microbiology-isbn-9781683674498","provider":"K12savings","version":"1.0","type":"link"}