{"product_id":"fundamental-food-microbiology","title":"Fundamental Food Microbiology","description":"\u003cp\u003eThe golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. \u003c\/p\u003e\u003cp\u003eCapturing these developments, \u003cb\u003eFundamental Food Microbiology, Fifth Edition\u003c\/b\u003e broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. \u003c\/p\u003e\u003cp\u003eSee What’s New in the Fifth Edition:\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eNew chapter on microbial attachment and biofilm formation\u003c\/li\u003e \u003cli\u003eBacterial quorum sensing during bacterial growth in food\u003c\/li\u003e \u003cli\u003eNovel application of bacteriophage in pathogen control and detection \u003c\/li\u003e \u003cli\u003eSubstantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity \u003c\/li\u003e \u003cli\u003eNanotechnology in food preservation\u003c\/li\u003e \u003cli\u003eDescription of new pathogens such as \u003ci\u003eCronobacter sakazaki\u003c\/i\u003e, \u003ci\u003eE. coli\u003c\/i\u003e O104:H4, \u003ci\u003eClostridium difficile\u003c\/i\u003e, and Nipah Virus\u003c\/li\u003e \u003cli\u003eComprehensive list of seafood-related toxins\u003c\/li\u003e \u003cli\u003eUpdates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices \u003c\/li\u003e \u003cli\u003eUpdates on modern processing technologies such as infrared heating and plasma technology\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eMaintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"eBook","offer_id":45589788262638,"sku":"9781466564435","price":204.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781466564435.jpg?v=1721226742","url":"https:\/\/bookland.com.au\/products\/fundamental-food-microbiology","provider":"Book Land AU","version":"1.0","type":"link"}