Food microbiology : fundamentals and frontiers

Food microbiology : fundamentals and frontiers Book pdf

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Microbiology

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Michael Patrick Doyle is an emeritus professor of microbiology, microbiologist, and author. He is an emeritus Regents Professor of Food Microbiology at the University of Georgia's College of Agricultural and Environmental Sciences and the former director of the college's Center for Food Safety, where he researched foodborne bacterial pathogens. He developed patents to several food safety interventions, including one used as a meat wash. Doyle graduated from the University of Wisconsin-Madison with a B.S. degree in Bacteriology (1973), followed by an M.S. (1975) and Ph.D. (1977) in Food Microbiology under the direction of UW professor and adviser Dr. Elmer Marth.
Doyle is a member of the American Academy of Microbiology; the American Association for the Advancement of Science; the American Society for Microbiology; the International Association for Food Protection; the Institute of Medicine of the National Academies; the National Academy of Inventors;Phi Kappa Phi; Sigma Xi; and Gamma Sigma Delta.

Book Description

Food microbiology : fundamentals and frontiers book pdf by Michael Patrick Doyle

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

Sections in this valuable reference cover material of special significance to food microbiology such as:

  • stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
  • commodity-oriented discussion of types of microbial food spoilage and approaches for their control
  • the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
  • state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
  • beneficial microbes used in food fermentations and to promote human and animal health
  • updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment

This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

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