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Food Microbiology: An Introduction, Fourth Edition
, 2017Instructors – Get your examination copy now! Visit http://www.asmscience.org/instructors for more information.Help your students save on textbooks! Email us and receive a coupon to share with your students for 20% off of the purchase of a print copy ...
K. Matthews, K. Kniel, T. Montville
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Nature Microbiology, 2016
Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
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Because of their ability to biochemically transform their growing environments, microorganisms are playing a new creative role as a culinary tool, enabling both professional and amateur cooks to create entirely new flavours from existing ingredients.
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Journal of Food Science, 2000
Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and ...
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Coverage of original research on foodborne pathogens, pathogenesis, risk assessment, spoilage, fermentation, preservation, microbial growth/inactivation, biotechnology, and ...
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Mass spectrometry imaging and its potential in food microbiology.
Journal of food microbiology, 2022Yuchen Zou, Weiwei Tang, Bin Li
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Nanotechnology and Food Microbiology
2020Nanotechnology has emerged as a safer and more effective alternative to conventional food microbiology techniques used to assess pathogens or enhance shelf life of foods. Nanoparticles of silver, zinc oxide, and titanium are already being used as effective antimicrobial agents and are being incorporated in various food-related equipment and packaging ...
Gagandeep Kaur, Shivani Sharma
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Introduction of Molecular Methods into a Food Microbiology Curriculum.
, 2014Maintaining current, relevant curriculum in undergraduate Food Microbiology courses is essential for training future experts in food quality and safety.
A. Pleitner +4 more
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1990
Publisher Summary This chapter discusses the aspects of food microbiology that are related to food quality and safety. The chapter provides an account of the microorganisms responsible for foodborne illness and discusses how handling influences the occurrence of serious disease, which can be unpleasant, fatal, and economically devastating.
Marjorie P. Penfield, Ada Marie Campbell
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Publisher Summary This chapter discusses the aspects of food microbiology that are related to food quality and safety. The chapter provides an account of the microorganisms responsible for foodborne illness and discusses how handling influences the occurrence of serious disease, which can be unpleasant, fatal, and economically devastating.
Marjorie P. Penfield, Ada Marie Campbell
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Microbiology (of the Food Code)
2015Some microorganisms have the potential to cause disease or illness in humans and animals. Microorganisms that have the ability to cause illness are referred to as pathogens and include bacteria, viruses, parasites, and other organisms. This chapter focuses on those pathogens that are transmitted via food and includes a discussion of pathogens ...
Angela Winslow +3 more
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High-throughput sequencing and food microbiology.
Advances in Food and Nutrition Research, 2020N. Quijada +2 more
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