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Quantitative Microbiology in Food Processing: A Comprehensive Guide

Nathaniel Hawthorne

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Published in Quantitative Microbiology In Food Processing: Modeling The Microbial Ecology

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Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology

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Language	:	English
File size	:	21522 KB
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Print length	:	696 pages
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Quantitative Microbiology in Food Processing is an essential guide to microbial risk assessment and management for food processors. It provides a comprehensive overview of the principles and practices of quantitative microbiology, with a focus on food processing applications.

The book is divided into three parts. Part I covers the fundamentals of quantitative microbiology, including microbial growth, survival, and inactivation. Part II discusses the application of quantitative microbiology to food processing, including sampling, testing, and data analysis. Part III provides an overview of microbial risk assessment and management, with a focus on food safety.

Quantitative Microbiology in Food Processing is a valuable resource for food processors, food safety professionals, and anyone else interested in the application of quantitative microbiology to food safety.

Key Features

Provides a comprehensive overview of the principles and practices of quantitative microbiology
Focuses on food processing applications
Includes an overview of microbial risk assessment and management
Written by a team of experts in the field

to Quantitative Microbiology
Microbial Growth, Survival, and Inactivation
Sampling and Testing for Microorganisms
Data Analysis and Interpretation
Microbial Risk Assessment
Microbial Management and Control

Authors

Dr. Karl R. Matthews is a Professor of Food Microbiology at the University of California, Davis. He has over 30 years of experience in the field of food microbiology, and his research focuses on the development and application of quantitative methods for microbial risk assessment and management.

Dr. Linda J. Harris is a Professor of Food Science at the University of Illinois, Urbana-Champaign. She has over 25 years of experience in the field of food microbiology, and her research focuses on the role of microorganisms in food spoilage and safety.

Reviews

“Quantitative Microbiology in Food Processing is an essential resource for food processors, food safety professionals, and anyone else interested in the application of quantitative microbiology to food safety.” – Food Microbiology Journal

“This book provides a comprehensive overview of the principles and practices of quantitative microbiology, with a focus on food processing applications. It is a valuable resource for anyone involved in the food industry.” – Journal of Food Science