Modern Food Microbiology - (Food Science Text) 7th Edition by James M Jay & Martin J Loessner & David A Golden (Hardcover)

About the Book

This authoritative book builds on its trusted and established sections on food preservation. With thirty revised and updated chapters, and new sections on many topics, the seventh edition of this classic text brings benefits to professors and students alike.

Book Synopsis

Now in its fully revised and updated 7th edition

Includes a number of new topics and sections, notable among which are: Biosensors, Biocontrol, Bottled water, Enterobacter sakazakii, Food sanitizers, Milk, Probiotics, Proteobacteria, Quorum sensing, Sigma factors

This invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments

Review Quotes

From the reviews of the seventh edition:

"The authors develop a comprehensive and easily read treatise on food microbiology. As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005)

"The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)

From the reviews of the seventh edition:

"The authors develop a comprehensive and easily read treatise on food microbiology. As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005)

"The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)"

From the reviews of the seventh edition:

"The authors develop a comprehensive and easily read treatise on food microbiology. As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005)

"The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)"

From the reviews of the seventh edition: "The authors develop a comprehensive and easily read treatise on food microbiology. As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005) "The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologist s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)

From the reviews of the seventh edition:

"The authors develop a comprehensive and easily read treatise on food microbiology. a ] As in earlier volumes, the 7th edition concentrates on the general biology of micro-organisms found in foods. The authors provide an excellent text suitable for a primary collegiate food microbiology course or as a desk reference for the working food professional." (Keith W. Gates, Journal of Aquatic Food Product Technology, Vol. 14 (4), 2005)

"The seventh edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity and control of microorganisms in food ... . In-depth references, appendixes and illustrations make this an essential textbook for every food researcher and practitioner: a precious compass that cannot be missed on the microbiologista (TM)s library!" (Roberto Foschino, Annals of Microbiology, Vol. 56 (1), 2006)