An Aspen Food Science Text Series Book. A new, sixth edition  brings benefits to  professors and students alike who will find new  chapters  on food preservation by modified atmosphere, high pressure  and pulsed  electric field processing,  and foodborne pathogens;  additional  sections covering new food regulations, fresh-cut produce,  new food  products, and risk assessment and analysis; and thorough  updating of  taxonomies, text, illustrations, and references  throughout.  Coverage  includes: historical background; overview of  microorganisms in food  and what allows them to grow; specific  microorganisms in fresh,  fermented, and processed meats, poultry,  seafood, dairy products,  fruits, vegetables, and other products;  scientific methods for  finding and measuring microorganisms and their  products in foods;  scientific methods for preserving foods; food  safety and quality  controls; foodborne diseases; and in-depth  references following each  chapter, appendixes, and index. A helpful  Instructor's manual is  available to adopting professors.

Modern Food Microbiology, 6th Edition (Aspen Food Science Text Series) PDF

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