Food Microbiology
eBook - PDF

Food Microbiology

  1. 494 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Microbiology

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.

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Food Microbiology by Martin Adams, Maurice Moss in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Higher Education. We have over one million books available in our catalogue for you to explore.
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
coef®cients
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

  1. FOOD Microbiology