The fifth edition of this classic continues the legacy of rendering excellent coverage to the subject, both in terms of content span and depth, making it a unique offering for both undergraduates and postgraduates. The emphasis on latest as well as pertinent principles and developments in fields like HACCP, Probiotics and Food Additives, entwined along with rich pedagogy, is sure to retain the preferred position this book has been enjoying globally since 55 years! Features: Easy to understand, simple and coherent approach Comprehensive coverage to important topics like Food as a Substrate for Microbes, Contamination, Preservation and Spoilage, Enzymes, Foods in Relation to Diseases, Sanitation, Control and Inspection Latest updates on Seven Principles of HACCP Table of Contents: Part One: Food and Microorganisms Food as a Substrate for Microorganisms Microorganisms Important in Food Microbiology Contamination of Foods General Principles Underlying Spoilage: Chemical Changes Part Two: Principles of Food Preservation General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions Preservation by Use of High Temperatures Preservation by use of Low Temperatures Preservation by Food Additives Preservation by Radiation Part Three: Contamination, Preservation and Spoilage of Different Kinds of Foods Contamination, Preservation and Spoilage of Cereals and Cereal Products Contamination, Preservation and Spoilage of Sugars and Sugar Products Contamination, Preservation and Spoilage of Vegetables and Fruit Contamination, Preservation and Spoilage of Meats and Meat Products Contamination, Preservation and Spoilage of Fish and other Sea-foods Contamination, Preservation and Spoilage of Eggs Contamination, Preservation and Spoilage of Poultry Contamination, Preservation and Spoilage of Milk and Milk Products Spoilage of Heated Canned Foods Miscellaneous Foods Part Four: Foods and Enzymes Produced by Microorganisms Production of Cultures for Food Fermentations Food Fermentations Foods and Enzymes from Microorganisms Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections and Intoxications - Non bacterial Investigation of Food-Borne Disease Outbreaks Part Six: Food Sanitation, Control and Inspection Microbiology in Food Sanitation Food Control Appendix A: Nomenclature Appendix B: International Microbiological Specifications

Specifications

Common questions