Food Microbiology: An Introduction Review

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(More customer reviews)As a practicing food microbiologist for the last six years, I find this book by Montville and Matthews very helpful when dealing with basic inquiries on food microbiology. It is a good book to discuss with lab assistants and those who have little knowledge of what food microbiology is all about especially in the food processing industry where a lot of supervisors and managers do not have comprehensive understanding of food microbiology.

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An indispensable undergraduate textbook that covers the critical topic of food microbiologyThe second edition of Food Microbiology: an Introduction offers authoritative coverage as well as an appealing design for today's instructors and students. This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition's success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage. This new edition offers 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.This textbook encourages today's students to acquire the understanding and skills necessary for practicing food safety in the future.The textbook has been completely updated based on student input and on new discoveries in food microbiology.Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations.Additionally, this student-friendly textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary.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.Key Features:
A thoroughly updated undergraduate textbook
Engages students with case studies of current issues in food microbiology
Includes up-to-date coverage of "in the news" issues such as "mad cow" disease, molecularly-based detection systems, and food biosecurity
Provides richly-illustrated chapters with useful teaching tools to stimulate critical thought
Explains the genetics and mechanisms important in food microbiology
Written in an accessible style and language
Reviewed thoroughly by students for depth of coverage and use of terminology appropriate for undergraduates
Hardcover, 446 pages, two-color throughout, illustrations, index

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Fundamental Food Microbiology, Fourth Edition Review

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(More customer reviews)In my opinion this book is great. It covers all the basic stuff that you need to know about food microbiology. It is not in depth, but covers just all the things that you need to know. I like it a lot.

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Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.
Each chapter within the text's seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics.
Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

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