{"product_id":"9781555819965","title":"Food Microbiology Fundamentals and Frontiers","description":"\u003ch3\u003eASM Books\u003c\/h3\u003e\u003ch1\u003eFood Microbiology\u003c\/h1\u003e\u003ch2\u003eFundamentals and Frontiers\u003c\/h2\u003e\u003ch3\u003eMichael P. Doyle | Francisco Diez-Gonzalez | Colin Hill\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eMedical \/ Microbiology\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eSince its introduction in 1997, the purpose of \u003ci\u003eFood Microbiology: Fundamentals and Frontiers\u003c\/i\u003e has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new \u003ci\u003eFifth Edition\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eSections in this valuable reference cover material of special significance to food microbiology such as:\u003c\/p\u003e \u003cul\u003e \u003cli\u003estress response mechanisms, spores, and the use of microbiological criteria and indicator organisms\u003c\/li\u003e \u003cli\u003ecommodity-oriented discussion of types of microbial food spoilage and approaches for their control\u003c\/li\u003e \u003cli\u003ethe major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques\u003c\/li\u003e \u003cli\u003estate-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens\u003c\/li\u003e \u003cli\u003ebeneficial microbes used in food fermentations and to promote human and animal health\u003c\/li\u003e \u003cli\u003eupdated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eMichael P. Doyle,\u003c\/b\u003e Center for Food Safety, University of Georgia, Griffin, Georgia.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eFrancisco Diez-Gonzalez,\u003c\/b\u003e Center for Food Safety, University of Georgia, Griffin, Georgia.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eColin Hill,\u003c\/b\u003e University College Cork, Cork, Ireland.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e18 June 2019\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eASM Press\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781555819965\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e1100\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e93.6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310524821644,"sku":"9781555819965","price":185.36,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781555819965.jpg?v=1780160665","url":"https:\/\/lateknightbooks.com\/products\/9781555819965","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}