Cover image for Encyclopedia of food microbiology
Title:
Encyclopedia of food microbiology
Author:
Robinson, R. K. (Richard Kenneth)
Publication Information:
San Diego : Academic Press, [2000]

©2000
Physical Description:
3 volumes : illustrations ; 28 cm
General Note:
Errata to volume 3 inserted.
Language:
English
Contents:
v. 1. A-E -- v. 2. F-M -- v. 3. N-Z.
ISBN:
9780122270703

9780122270710

9780122270727

9780122270734
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library QR115 .E53 2000 V.1 Adult Non-Fiction Central Closed Stacks-Oversize Non-Circ
Searching...
Central Library QR115 .E53 2000 V.2 Adult Non-Fiction Central Closed Stacks-Oversize Non-Circ
Searching...
Central Library QR115 .E53 2000 V.3 Adult Non-Fiction Central Closed Stacks-Oversize Non-Circ
Searching...

On Order

Summary

Summary

The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.

The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.



Includes 358 articles in the following areas of Food Microbiology:

Food-borne organisms: their characteristics and importance Micro-organisms in action Detection and enumeration

Key Features:

Provides an alphabetical article listing and a listing arranged according to subject area Offers further reading lists in each article which allows easy access to the primary literature Contains extensive cross-referencing and complete subject index in each volume Includes many figures and tables illustrating the text and color plate sections in each volume

Articles cover:

All the major genera/groups of food spoilage and food-borne disease organisms The beneficial activities of bacteria and fungi in the food industry Industrial aspects of microbiology The microbiology of specific commodities Classical methods for the enumeration of bacteria and fungi Total colony counts for the detection and/or enumeration of specific genera/species MPN procedures, dye reduction tests, and direct microscopic counts Recent methods for examining foods, e.g. automated PCR and ELISAs Current tests for individual genera such as API carbohydrate strips


Author Notes

Editor-in-Chief of Academic Press Food Microbiology .


Reviews 2

Library Journal Review

Food microbiology is a topic of increasing concern to the general public; everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together for those with a casual interest in how cheese is produced to those looking for information on the effectiveness of ultrasound in killing salmonella on chicken skin. There are over 350 entries of over 4000 words each, authored by over 400 of the world's experts. Each entry begins with a general introduction, suitable for the lay reader, followed by more specific subarticles for the practitioner specialist. For example, the entry on Clostridium starts with an introductory article and is followed by six separate subarticles on detection and other variants of Clostridium. Each subarticle contains its own tables, images, and bibliography. A similar work is Ray Bibek's Fundamental Food Microbiology (CRC Pr., 1996), which the Encyclopedia of Food Microbiology definitely outshines. Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire.--Eric D. Albright, Duke Medical Ctr. Lib., Durham, NC (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Choice Review

Although called an encyclopedia, this is really a multiauthor comprehensive treatise on the very specific field of food microbiology--the preparation of fermented foods, food preservation, and the analysis and prevention of food spoiling. Substantial articles or groups of articles are devoted to each of the different groups of microorganisms involved, each of the various analytical and preparative techniques, and each of the various foods. A small part of the work is devoted to general biochemical background. The articles, detailed and on an advanced undergraduate level, cite representative but not exhaustive references, mostly to specialized books, in some cases to journal articles. Clear and authoritative presentations cover the expected topics. A few articles give, inappropriately, sufficient information to actually carry out an analysis, but most are not so detailed. The content is mostly free from specific national regulatory practices and therefore generally applicable. There are a few well-reproduced black-and-white illustrations, a very few in color, a useful table of contents, an index, and cross-references. This subject does not change so rapidly that the lack of online updating will be a major handicap. Some of the material is taken with modification, revision, and substantial expansion from the same publisher's excellent Encyclopaedia of Food Science, Food Technology, and Nutrition, ed. by R. Macrae et al. (8v., 1993). Considering the price, for specialized collections only. D. Goodman; Princeton University


Table of Contents

Acetobacter
Acinetobacter
Adenylate Kinase
Aeromonas
Alcaligenes
Alternaria
Arcobacter
Arthrobacter
Aspergillus
Aspergillus
ATP Bioluminescence
Aureobasidium
Bacillus
Bacteria
Bacteriocins
Bacteriodes
Bacteriophage-Based Techniques For Detection of Foodborne Pathogens
Bifidobacterium
Biochemical Identification Techniques--Modern Techniques
Biofilms
Biophysical Techniques For Enhancing Microbiological Analysis
Biosensors
Botrytis
Bovine Spongiform Encephalopathy (Bse)
Bread
Brettanomyces
Brevibacterium
Brochothrix
Brucella
Byssochlamys
Campylobacter
Candida
Cellulomonas
Cheese
Chilled Storage of Foods
Cider (Hard Cider)
Citrobacter
Clostridium
Cocoa and Coffee Fermentations
Confectionery Products
Corynebacterium
Costs/Benefits of Microbial Origin
Cryptosporidium
Culture Collections
Cyclospora
Debaryomyces
Desulfovibrio
Direct (and Indirect) Conductimetric/Impedimetric Techniques
Direct Epifluorescent Filter Techniques (Deft)
Dried Foods
Ecology of Bacteria and Fungi In Foods
Eggs
Electrical Techniques
Enrichment Serology
Enterobacter
Enterobacteriaceae, Coliforms and E
Coli
Enterococcus
Enzyme Immunoassays
Epidemiological Typing Techniques
Escherichia Coli
Escherichia Coli 0157
External Proficiency Testing--A European Perspective
Fermentation (Industrial)
Fermented Foods
Fermented Milks
Fish
Flavobacterium
Flow Cytometry
Food Poisoning Outbreaks
Freeze-Drying
Freezing of Foods
Fungi
Fusarium
Genetic Engineering
Genetics of Micro-Organisms
Geotrichum
Giardia
Gluconobacter
Good Manufacturing Practice
Hafnia
Hansenula
Hazard Appraisal (HACCP)
Heat Treatment of Foods
Helicobacter
Helminthes and Nematodes
High Pressure Treatment of Foods
History of Food Microbiology
Hurdle Concept
Hydrophobic Grid Membrane Filtration Techniques (Hgmf)
Ice Cream
Immunology
Immunomagnetic Particle-Based Techniques
Intermediate Moisture Foods
International Control of Microbiology
Irradiation of Foods
Klebsiella
Kluveromyces
Laboratory Design
Laboratory Management
Lactobacillus
Lactococcus
Lager
Lasers
Leuconostoc
Listeria
Meat and Poultry
Metabolic Pathways
Methanogens
Microbiological Media--Future Developments
Microbiology of Sous-Vide Products
Micrococcus
Microflora of the Intestine
Microscopy
Milk and Milk Products
Minimal Methods of Processing
Molecular Biology--In Microbiological Analysis
Monascus
Moraxella
Mucor
Mycobacterium
Mycotoxins
National Legislation, Guidelines & Standards Governing Microbiology
Natural Anti-Microbial Systems
Neisseria
Neurospora and Rhizopus
Nocardia
Nucleic Acid-Based Assays
Packaging of Foods
Pantoea
Pcr-Based Commercial Tests For Pathogens
Pediococcus
Penicillium
Petrifilm--An Enhanced Cultural Technique
Phycotoxins
Physical Removal of Microfloras
Pichia
Polymer Technologies For Control of Bacterial Adhesion
Predictive Microbiology & Food Safety
Preservatives
Probiotic Bacteria
Process Hygiene
Propionibacterium
Proteus
Pseudomonas
Psychrobacter
Quantitative Risk Analysis
Rapid Methods--A Regulatory Agency View
Rapid Methods For Food Hygiene Inspection
Reference Materials
Rhodotorula
Saccharomyces
Salmonella
Sampling Regimes & Statistical Evaluation of Microbiological Results
Schizosaccharomyces
Serratia
Shellfish (Molluscs and Crustacea)
Shewanella
Shigella
Single Cell Protein
Spoilage of Plant Products
Spoilage Problems
Staphylococcus
Starter Cultures
Streptococcus
Streptomyces
Thermus
Torulopsis
Total Counts
Total Viable Counts
Trichinella
Trichoderma
Trichothecium
Ultrasonic Imaging
Ultrasonic Standing Waves
Ultra-Violet Light
Vagococcus
Verotoxigenic E
Coli
Verotoxigenic E
Coli and Shigella Spp
Vibrio
Vinegar
Viruses
Water Quality Assessment
Waterborne Parasites
Wines
Xanthomonas
Xeromyces
Yeasts
Yersinia
Zygosaccharomyces
Zymomonas

Google Preview