Food Microbiology: An Introduction 3rd Edition

Food Microbiology: An Introduction 3rd Edition

Author: Thomas J. Montville and Karl R. Matthews

Publisher: ASM Press


Publish Date: June 10, 2012

ISBN-10: 1555816363

Pages: 570

File Type: PDF

Language: English

read download


Book Preface

FOOD MICROBIOLOGY is a dynamic area of study that reaches into every home and supports a multibillion-dollar food industry. This book provides a taste of its complexity and challenge. The third edition has been thoroughly updated and revised to reflect our newest understanding of the field.

The safety of food requires more than mere memorization of microbiological minutiae. It calls for critical thinking, innovative approaches, and healthy skepticism. We have tried to foster these skills so that today’s students will be able to solve tomorrow’s problems. Students and instructors have asked us to provide answers to the homework problems that have appeared in previous editions. We have done so for many of the problems, although frequently there is no single “correct answer.”

We would have never attempted to write a textbook on such a complex topic as food microbiology from scratch. Fortunately, ASM Press had published an advanced food microbiology reference book for researchers, graduate students, and professors. The “big book,” Food Microbiology: Fundamentals and Frontiers, was written by an army of subject area experts who presumed that the reader had a working knowledge of microbiology, biochemistry, and genetics. The success of the first two editions of that book gave us the courage (and the resource) to write a food microbiology textbook for undergraduates. Food Microbiology: An Introduction is the child of the “big book.”

Academic integrity, and with it the need to acknowledge the work of others, is a big issue on most campuses. Some of the chapters in this book are entirely the work of the authors. Other chapters have taken the work of subject authors from Food Microbiology: Fundamentals and Frontiers and rewritten or edited it to various degrees so that it is accessible to undergraduates. In some cases, this meant adding foundational material; in others, it meant deleting details that only an expert needs to know. A few chapters needed only minimal editing. Most chapters in this book are quite different from those originally written for the “big book.” We acknowledge the subject experts whose chapters in Food Microbiology: Fundamentals and Frontiers provided the foundation for our writing. They are gary R. Acuff, John W. Austin, J. Stan Bailey, Dane Bernard, Larry R. Beuchat, gregory A. Bohach, Robert E. Brackett, Robert L. Buchanan, Herbert J. Buckenhüskes, Lloyd B. Bullerman, Iain Campbell, Michael L. Chikindas, Dean O. Cliver, Jean-yves D’Aoust, P. Michael Davidson, James S. Dickson, Michael P. Doyle, Józef Farkas, Peter Feng, graham H. Fleet, Joseph F. Frank, H. Ray gamble, Per Einar granum, Paul A. Hartman, Eugene g. Hayunga, Craig W. Hedberg, Ailsa D. Hocking, Lynn M. Jablonski, Timothy C. Jackson, Eric A. Johnson, Mark E. Johnson, James B. Kaper, Jimmy T. Keeton, Charles W. Kim, Sylvia M. Kirov, Todd R. Klaenhammer, Keith A. Lampel, Alex S. Lopez, Douglas L. Marshall, Anthony T. Maurelli, John Maurer, Bruce A. McClane, Jianghong Meng, Kenneth B. Miller, Irving Nachamkin, James D. Oliver, ynes R. Ortega, Merle D. Pierson, John I. Pitt, Steven C. Ricke, Roy M. Robins-Browne, Peter Setlow, L. Michele Smoot, James L. Steele, Bala Swaminathan, Sterling S. Thompson, Richard C. Whiting, Karen Winkowski, Irene Zabala Díaz, Tong Zhao, and Shaohua Zhao. In all of our chapters, we have tried to write in a style, at a level, and in language appropriate for undergraduates. To enhance our book’s utility as a textbook, we have added case studies, crossword puzzles, chapter summaries, questions for critical thought, a glossary, and even a few cartoons.

This book is divided into four sections. Students should be aware that the third edition contains a substantial amount of material not found in previous editions. Since different instructors’ courses present the material in different order, the revised chapters are more self-contained, and pathogens are presented in alphabetical order. The first section of the book covers the foundational material, describing how bacteria grow in food, how the food affects their growth, control of microbial growth, spores, detection, and microbiological criteria. Instructors may choose to use the other three sections in virtually any order. The foodborne pathogenic bacteria are covered in section II. Section III contains chapters on beneficial microbes, spoilage organisms, and pathogens that are not bacteria. Lactic acid bacteria and yeast fermentations are covered separately. Molds are covered both as spoilage organisms and as potential toxin producers. Since viruses may cause more than half of all foodborne illnesses, treatment of viruses has been expanded to include explanations of lytic and temperate phages, the importance of bacteriophage infection prevention to the dairy industry, and the recent adoption of phages for pathogen control. Prions are not bacteria, molds, or viruses; in fact, they are not microbes at all. However, they are a major biological concern to the public and food safety experts, and they are covered in the same chapter as viruses. We have added a chapter on parasites, which are important sources of disease in many part of the world. Section IV covers the chemical, biological, and physical methods of controlling foodborne microbes and closes by examining industrial and regulatory strategies for ensuring food safety.

The reader should be grateful to the students who reviewed each chapter for level and depth of coverage, writing style, and “what an undergraduate could be expected to know,” in addition to grammar and usage. Hanna Clune, Danielle Voss, and Jennifer Merle have taken on this role for this edition.

We thank Eleanor Riemer, our acquisitions editor, and Ken April, our production editor, at ASM Press. This edition would not have happened without Eleanor’s enthusiasm and encouragement. Ken’s attention to detail was critical for us “to get it right.”

Download Ebook Read Now File Type Upload Date
Download here Read Now


PDF February 17, 2017

Do you like this book? Please share with your friends, let's read it !! :)

How to Read and Open File Type for PC ?
Do NOT follow this link or you will be banned from the site!