INDUSTRIAL MICROBIOLOGY (PTT 307/3)

This state-of-the-art text provides new information in the field of food microbiology, offering current, definitive, factual material written by experts on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students and instructors of food microbiology courses for an in-depth treatment of food microbiology. The text is organised into nine major sections that address each of the main areas of the field, including microbial food spoilage, foodborne pathogenic bacteria, mycotoxigenic moulds, viruses, foodborne and waterborne parasites, preservatives and preservation methods, food fermentations, advanced techniques in food microbiology.

The field of environmental microbiology addresses one of the world's most important areas of scientific research: the roles that microbes play in all planetary environments. The Manual of Environmental Microbiology is the only book to offer a comprehensive analysis of these critical environments. Thoroughly updated and revised, this third edition assembles in a single volume the most definitive information on microbes in air, water, and soil and their impact on human health and welfare. In accessible, clear prose, the Manual describes the natural activities and fate of microorganisms in the environment. This wealth of information is divided into 101 chapters, each written by experts. Five general areas detailed throughout this volume are: basic principles of environmental microbiology, general analytical methodologies, detection of microbial activity, the impact of microbial activity on the environment, and detection and control of pathogens in the environment. The Manual will serve as an indispensable reference for environmental microbiologists, microbial ecologists, and environmental engineers, as well as those interested in human diseases, water and wastewater treatment, and biotechnology.

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric feiled processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.