Food Microbiology
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Food Microbiology

Martin Adams, Maurice Moss

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eBook - PDF

Food Microbiology

Martin Adams, Maurice Moss

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About This Book

This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.

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Information

Publisher
Royal Society of Chemistry
Year
2007
ISBN
9781847550880
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering
it
is
possible
to
extrapolate
to
the
relative
humidity
which
would
cause
no
weight
loss
and
thus
corresponds
to
the
a
w
of
the
sample.
Figure
3.12
shows
the
result
of
such
an
experiment
with
samples
of
madeira
cake
and
Table
3.11
shows
the
water
activities
of
a
variety
of
saturated
salt
solutions
at
25
8
C.
Some
of
these
salt
solutions
have
large
tempera-
ture
coefÂŽcients
and
so
the
temperature
needs
to
be
very
carefully
controlled.
3.3
EXTRINSIC
FACTORS
(ENVIRONMENTAL
LIMITATIONS)
3.3.1
Relative
Humidity
It
has
already
been
seen
in
Section
3.2.5.
that
relative
humidity
and
water
activity
are
interrelated,
thus
relative
humidity
is
essentially
a
measure
of
the
water
activity
of
the
gas
phase.
When
food
commodities
having
a
low
water
activity
are
stored
in
an
atmosphere
of
high
relative
humidity
water
will
transfer
from
the
gas
phase
to
the
food.
It
may
take
Chapter
3
45
Figure
3.10
Water
sorption
isotherm
for
wheat
at
25
8
C

Table of contents