Food microbiology: an introduction

Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel.

Food spoilage microorganisms

Food spoilage microorganisms takes an applied approach to the subject and will be a guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations

Foodborne Infections and Intoxications

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify food…

The produce contamination problem: causes and solutions

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extreme…

HACCP : principles and applications

This guide discusses how HACCP (Hazard Analysis and Critical Control Points) is used to identify and control microbial, chemical and physical hazards in food technology. Strategies for devloping an HACCP action plan are accompanied by examples of industry and regulatory implementation

Functional metabolism: regulation and adaptation

Edition

-

ISBN/ISSN

047141090X

Collation

xvii, 594 p. : ill. ; 29 cm.

Series Title

-

Call Number

[ITP-LIB-339]

Food, fermentation, and micro-organisms

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning f…

Introduction to computational genomics: a case studies approach

Where did SARS come from? Have we inherited genes from Neanderthals? How do plants use their internal clock? The genomic revolution in biology enables us to answer such questions. But the revolution would have been impossible without the support of powerful computational and statistical methods that enable us to exploit genomic data. Many universities are introducing courses to train the next g…

Fundamental food microbiology

Edition

4th ed.

ISBN/ISSN

9780849375293

Collation

492 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-04]

Environmental microbiology

Edition

2nd ed.

ISBN/ISSN

9780470177907

Collation

ix, 363 p., [12] p. of plates : ill. (some col.),

Series Title

-

Call Number

[LKG-LIB-04]