Encyclopedia of Food Microbiology
- 2nd Edition - April 2, 2014
- Imprint: Academic Press
- Editors: Richard K. Robinson, Carl A. Batt
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 3 8 4 7 3 0 - 0
- eBook ISBN:9 7 8 - 0 - 1 2 - 3 8 4 7 3 3 - 1
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structu… Read more
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Request a sales quoteWritten by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999
The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered.
With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries.
- This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods
- Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety
- Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
Academic and professional/industrial microbiologists; industry and public analysts in Food Health and Safety; under-post graduate students, teachers, lecturers in all areas of Food Science (including Nutritionists and Dieticians).
- Editor-in-Chief
- Editor
- Editorial Advisory Board
- How to Use the Encyclopedia
- Contents
- Cross-references
- Index
- Foreword
- Notes on the Subject Index
- Article Titles
- A
- Acetobacter
- Abstract
- Characteristics of the Genus Acetobacter
- Methods of Detection
- Identification
- Importance to the Food Industry
- See also
- Further Reading
- Acinetobacter
- Abstract
- Introduction
- The Genus
- Acinetobacter Species
- Ecology
- Methods of Detection and Enumeration of Acinetobacters in Foods
- Identification at the Genus Level and Metabolic Characteristics
- Identification at the Genomic Species Level
- Epidemiological Typing
- Acinetobacters in Foods
- Acinetobacters in Water and Soil
- Acinetobacters in the Clinical Environment
- Biotechnological Applications
- See also
- Further Reading
- Adenylate Kinase
- Abstract
- General Introduction of Adenylate Kinase
- AK as the Detection Target in ATP Bioluminescence Assay
- Application of AK in ATP Regeneration for Ultrasensitive Bioluminescence Assay
- Conclusion
- See also
- Further Reading
- AEROMONAS
- Acetobacter
- A
- Edition: 2
- Published: April 2, 2014
- Imprint: Academic Press
- No. of pages: 3248
- Language: English
- Hardback ISBN: 9780123847300
- eBook ISBN: 9780123847331
RR
Richard K. Robinson
Affiliations and expertise
Department of Food Science and Technology, The University of Reading, Berkshire, U.K.CB
Carl A. Batt
Affiliations and expertise
Leatherhead Food Research Association, Surrey, U.K.Read Encyclopedia of Food Microbiology on ScienceDirect