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Modern Food Microbiology

  • Book
  • © 1995

Overview

Authors:
  1. James M. Jay

    1. Wayne State University, USA
      University of Nevada Las Vegas, USA

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Part of the book series: Food Science Text Series (FSTS)

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Table of contents (28 chapters)

  1. Front Matter

    Pages i-xxi
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  2. Historical Background

    1. Front Matter

      Pages 1-1
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    2. History of Microorganisms in Food

      • James M. Jay
      Pages 3-10

  3. Habitats, Taxonomy, and Growth Parameters

    1. Front Matter

      Pages 11-11
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    2. Taxonomy, Role, and Significance of Microorganisms in Foods

      • James M. Jay
      Pages 13-37

    3. Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth

      • James M. Jay
      Pages 38-66

  4. Microorganisms in Foods

    1. Front Matter

      Pages 67-67
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    2. Fresh Meats and Poultry

      • James M. Jay
      Pages 69-96

    3. Processed Meats and Poultry

      • James M. Jay
      Pages 97-117

    4. Seafoods

      • James M. Jay
      Pages 118-130

    5. Fermentation and Fermented Dairy Products

      • James M. Jay
      Pages 131-148

    6. Fresh and Fermented Fruit and Vegetable Products

      • James M. Jay
      Pages 149-176

    7. Miscellaneous Food Products

      • James M. Jay
      Pages 177-191

  5. Determining Microorganisms and/or Their Products in Foods

    1. Front Matter

      Pages 193-193
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    2. Culture, Microscopic, and Sampling Methods

      • James M. Jay
      Pages 195-218

    3. Physical, Chemical, Molecular, and Immunologic Methods

      • James M. Jay
      Pages 219-256

    4. Bioassay and Related Methods

      • James M. Jay
      Pages 257-270

  6. Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria

    1. Front Matter

      Pages 271-271
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    2. Food Preservation with Chemicals

      • James M. Jay
      Pages 273-303

    3. Radiation Preservation of Foods and Nature of Microbial Radiation Resistance

      • James M. Jay
      Pages 304-327
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Keywords

About this book

This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Authors and Affiliations

  • Wayne State University, USA

    James M. Jay

  • University of Nevada Las Vegas, USA

    James M. Jay

Bibliographic Information

  • Book Title: Modern Food Microbiology

  • Authors: James M. Jay

  • Series Title: Food Science Text Series

  • DOI: https://doi.org/10.1007/978-1-4615-7476-7

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag US 1995

  • eBook ISBN: 978-1-4615-7476-7Published: 06 December 2012

  • Series ISSN: 1572-0330

  • Series E-ISSN: 2214-7799

  • Edition Number: 1

  • Topics: Food Science, Microbiology

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