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Top 15 Books for Food and diary Microbiology

THIS BLOG INCLUDES: hide 1 1. Food Microbiology 4th Edition 2 2. Modern Food Microbiology (Food Science Text Series) 3 3. Fundamental...

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Top 15 Books for Food and diary Microbiology.

Food and diary Microbiology is a branch of microbiology. In this portion of microbiology, we discuss about preparation procedures of dairy products and different foods in industries. Now, in this article, I will discuss about Top books for Food and diary Microbiology which you can buy from online stores.

1. Food Microbiology 4th Edition

Author:   Martin R Adams, Maurice O Moss, Peter McClure 

Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

2. Modern Food Microbiology (Food Science Text Series)

Author:  James M. Jay, Martin J. Loessner, David A. Golden 

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

3. Fundamental Food Microbiology

Author:  Bibek Ray, Arun Bhunia

The golden era of food microbiology has begun. All three areas of food microbiology―beneficial, spoilage, and pathogenic microbiology―are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens.

Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods.

See What’s New in the Fifth Edition:

  • New chapter on microbial attachment and biofilm formation
  • Bacterial quorum sensing during bacterial growth in food
  • Novel application of bacteriophage in pathogen control and detection
  • Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity
  • Nanotechnology in food preservation
  • Description of new pathogens such as Cronobacter sakazakiE. coli O104:H4, Clostridium difficile, and Nipah Virus
  • Comprehensive list of seafood-related toxins
  • Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices
  • Updates on modern processing technologies such as infrared heating and plasma technology

Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

4. Basic Food Microbiology

Author:  G.J. Banwart 

1 general aspects of good. 2 estimating the number of microorganisms. 3 microorganisms associated with food. 4 factors that affect microbial growth in food. 5 sources of microorganisms. 6 foodborne agents causing illness. 7 indicator organisms. 8 food spoilage. 9 useful microorganisms. 10 control of microorganisms. 11 control of microorganisms by retarding growth. 12 control of microorganisms by destruction. 13 regulations and standards

5. Food Safety and Quality-Based Shelf Life of Perishable Foods (Food Microbiology and Food Safety)

Author:  Peter J. Taormina, Margaret D. Hardin

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern.

The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail.  The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life.

The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.

6. Food Microbiology: An Introduction (ASM Books)

Author:  Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville 

The multidisciplinary nature of food microbiology is one of the things that make it so fascinating as a career. Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people. They must also be nimble thinkers, willing to embrace new analytical methods, eager to solve problems, and ever vigilant about keeping the food supply safe.

The fourth edition of Food Microbiology: An Introduction is designed for undergraduate courses in food science, nutrition, and microbiology. This edition has been substantially updated with new information on topics like the Food Safety Modernization Act and the use of bacteriophage as antimicrobial agents, while retaining the pedagogy that students and professors appreciate. Written in a clear and easy-to-understand style, the textbook is divided into four sections:

Basics of food microbiology presents the growth processes of food microorganisms, the biology of spores and sporeformers, and the establishment of microbiological criteria in food safety programs, and it introduces students to some of the methods used to detect and enumerate microbes in food and food handling equipment. Foodborne pathogenic bacteria opens with a discussion about the regulatory agencies and surveillance systems responsible for keeping the United States food supply safe. The remainder of the section is a rogue’s gallery of pathogenic bacteria found in food.
Other microbes important in food examines the many beneficial and detrimental ways that microorganisms affect our food supply. The section opens with a look at numerous foods, like beer, bread, pickles, and cheeses, created by the fermentation reactions of lactic acid bacteria and yeast. The rest of the section looks at microbes that are less desirable: the spoilers of food, toxigenic molds, and foodborne parasites. This section closes with a look at viruses and prions.
Control of microorganisms in food discusses the tactics used to inhibit microbial growth in food. The section ends with a chapter on the essentials of developing quality sanitation and HACCP programs in food processing facilities.

7. Food Microbiology: Fundamentals and Frontiers

Author:  Michael P. Doyle, Francisco Diez-Gonzalez, Colin Hill 

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.

8. Compendium of Methods for the Microbiological Examination of Foods

Author:  Ed. Salfinger, Yvonne 

The Fifth edition of the Compendium of Methods for the Microbiological Examination of Foods has now been fully updated. All chapters have been revised and new chapters have been added. This Compendium is the primary authority for food safety testing and presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. The Compendium is a must-have for all food laboratories, food manufacturers, public health laboratories, and anyone performing food safety testing.

More than 200 experts have reviewed and updated the 68 chapters in this new edition. New chapters include the following: Pet Food and Animal Feed, Beer and Wine, Probiotics, Cronobacter Species, and other chapters. Content covers general laboratory procedures, including laboratory quality assurance, meats and meat products, environmental monitoring procedures, sampling plans, sample collection, shipment, and preparation for analysis; microorganisms involved in processing and spoilage of foods; foods and the microorganisms involved in their safety and quality; indicator microorganisms and pathogens, microorganisms, food safety, and foodborne illness; preparation of microbiological materials (media, reagents, and stains); and other material. Copublished with the Association of Public Health Labratories

9. Antimicrobials in Food (Food Science and Technology)

Author:  P. Michael Davidson, T. Matthew Taylor, Jairus R. D. David

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the “must-have” reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of “natural” and “clean-label” antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food.

In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or “hurdle technology,” and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of “clean” antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.

10. Natural Antimicrobial Systems and Food Preservation

Author:  V M Dillon, R G Board 

At a time when there is increasing consumer resistance to the use of chemical preservatives in food products, the role of natural systems for controlling microorganisms in food is gaining attention. This book reviews our current knowledge of natural antimicrobial systems and considers how these can be exploited in food safety. It is aimed at advanced students and research workers in food microbiology and food technology.

11. Food Microbiology 

Author:  William C. Frazier, Dennis C. Westhoff 

Food Microbiology is widely considered to be a classic in the subject. Continuing with its legacy of providing in-depth coverage of the subject in terms of the the content, depth and span of the content, the book has been written to be equally useful to both undergraduates and postgraduates in the field.

In addition to the existing subject matter, the new edition of this book includes the latest in the fields of probiotics, Haccp and food additives. The book has been divided into 6 distinct parts. The first part is an introduction and briefly explains food and microbes in their entirety. The second unit deals with the principles of food conservation and this is followed by a unit on the different kinds of food, how they can get contaminated and spoilt and how they can be preserved. The fourth unit discusses the useful enzymes that are produced by microorganisms and how they can be of use to humans. The final two units go over food sanitation, control, inspection and foods in relation to the diseases that they may spread if they are left unchecked.

Food Microbiology is in its 4th revised edition and was authored by William Frazier and Dennis Westhoff. It has been in publication since 1988 and was published as a hardcover by McGraw-Hill Inc.

12. Modern Food Microbiology 

Author:  K R Aneja

Food Microbiology, an applied branch of microbiology, is an alive science directly related to human health and longevity having ample job opportunities for food microbiologists. It can be defined as the study of microorganisms and food in relation to food contamination, food spoilage, food poisoning, food preservation, food bioprocessing and food legislation. Modern Food Microbiology is a clearly written textbook with the student in mind belonging to food science, microbiology, biotechnology, public health, nutrition, and dietetics, and veterinary science. The summary and multiple choice questions at the end of each chapter are very useful for a quick revision and recapitulation by the students. This book contains 19 chapters discussing all aspects of food microbiology such as: Scope and historical development of food microbiology Characteristics and sources of microorganisms in food Intrinsic and extrinsic factors influencing the microbial growth in food and hurdle concept Microbial spoilage of specific foods Methods to detect and identify food borne organisms bacteria, fungi, protozoa, helminths and prions Intoxication, infections, toxicoinfections and mycelisms Fermented food products, probiotics and edible mushrooms Preservation of foods by microbial control/removal, and combination of methods Predictive modelling, hazard analysis critical control points and regulatory agencies. This book will serve as a useful text for the undergraduate, postgraduate students in the biological sciences, microbiology, biotechnology and food science as well as a valuable reference for researchers, teachers, industrialists and professionals in food microbiology or food safety.

13. Modern Food Microbiology (Food Science Text Series)

Author:  James M. Jay, Martin J. Loessner, David A. Golden

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

14. Microbiological Safety and Quality of Food

Author:  Barbara Lund, Anthony C. Baird-Parker, Grahame W. Gould 

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: ‘Principles and application of food preservation techniques’ covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. ‘Microbial ecology of different types of food’ provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. ‘Foodborne pathogens’ profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and ‘mad cow disease.’ The section also looks at the economic aspects and long-term consequences of foodborne disease. ‘Assurance of the microbiological safety and quality of foods’ scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

15. Microbiology: An Introduction

Author:  Gerard Tortora, Berdell Funke, Christine Case

Praised for its exceptionally clear presentation of complex topics, this #1-selling text for microbiology non-majors provides a careful balance of concepts and applications, proven art that teaches and the most robust, dynamic media in MasteringMicrobiology. The Twelfth Edition ofTortora, Funke, and Case’s Microbiology: An Introduction focuses on big picture concepts and themes in microbiology, encouraging students to visualize and synthesize tough topics such as microbial metabolism, immunology, and microbial genetics.  The text and accompanying resources also help students make connections between microbiology theory and disease diagnosis, treatment, and prevention.

KEY TOPICS:  Fundamentals of Microbiology; The Microbial World and You; Chemical Principles; Observing Microorganisms through a Microscope; Functional Anatomy of Prokaryotic and Eukaryotic Cells; Microbial Metabolism; Microbial Growth; The Control of Microbial Growth; Microbial Genetics; Biotechnology and Recombinant DNA; A Survey of the Microbial World; Classification of Microorganisms; The Prokaryotes: Domains Bacteria and Archaea; The Eukaryotes: Fungi, Algae, Protozoa, and Helminths;  Viruses, Viroids, and PrionsInteraction between Microbe and Host; Principles of Disease and Epidemiology; Microbial Mechanisms of Pathogenicity; Innate Immunity: Nonspecific Defenses of the Host;  Adaptive Immunity: Specific Defenses of the Host; Practical Applications of Immunology; Disorders Associated with the Immune System; Antimicrobial Drugs; Microorganisms and Human Disease; Microbial Disease of the Skin and Eyes;  Microbial Diseases of the Nervous System; Microbial Diseases of the Cardiovascular and Lymphatic Systems;  Microbial Diseases of the Respiratory System; Microbial Diseases of the Digestive System; Microbial Disease of the Urinary and Reproductive Systems; Environmental and Applied Microbiology; Environmental Microbiology; Applied and Industrial Microbiology; Metabolic Pathways;  Exponents, Exponential Notation, Logarithms, and Generation Time;  Methods for Taking Clinical Samples;  Pronunciation of Scientific Names; Word Roots Used in Microbiology; Classification of Bacteria According to Bergey’s Manual

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Writer and Founder of Microbiologynote.com. I am from India and my main purpose is to provide you a strong understanding of Microbiology.

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