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Basic Food Microbiology, 2E (Pb)

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ISBN: 9788123906461
Table of Content Sample Pages

The biochemical reactions of microorganisms and the role they play in spoilage public health hazards and the development of fermentation products are areas of major importance to food microbiologists. Yet equally significant are the chemical and physical characteristics of food and the various factors which influence nutritional quality.

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Product Description


    The second edition follows the same concise easy-to-read format as the original while incorporating a host of new features including: recent developments in the understanding of food borne illnesses particularly focusing on the microorganisms listeriosis and campylobacter jejuni.The use of flow sheets and flow diagrams to illustrate a wide variety of food processes.A special emphasis on advances in biotechnology. The text is complemented by a wide range of charts graphs and illustrations. It is certain to be regarded as the standard text in the field for years to come.

Additional Information
    Publisher CBS Publishers & Distributors
    Binding Paperback
    Size 8.5 X 5.5"
    Year 2004
    Edition 2nd Edition
    Pages 773
    Author Banwart G. J
    Subject Food Science & Technology
    About the Author

    George J. Banwart is pofessor emeritus in the department of microbiology at Ohio state university in Columbus. Previously, he has held teaching positions in the department of animal sciences purdue university, and in the food technology and bacteiology department at the university of Georgia. he has also served as a research microbiologis in the U.S. department of agriculture's field crops and animal products division, and as head of the egg products section in the USDA's poultry division. Dr. Banwart is a member of the institute of food technologist. he received both his B.S. in chemistry and his Ph.D. in food technology-bacteriology from lowa state university.

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