Food Microbiology By Martin R. Adams and Maurice O. Moss

Food Hygiene

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Introduction: Food Hygiene

 The book is directed primarily at students of Microbiology, food hygiene and related subjects up to Master’s level and assumes some knowledge of basic microbiology. We have chosen not to burden the text with references to the primary literature in order to preserve what we hope
is a reasonable narrative flow. Some suggestions for further reading for each chapter are included in Chapter 12. These largely review articles and monographs which develop the overview provided and can also give access to the primary literature if required. We have included references
that we consider are among the most current or best (not necessarily the same thing) at the time of writing but have also taken the liberty of including some of the older, classic texts which we feel are well worth revisiting on occasion.
Microbiology is the science which includes the study of the occurrence and significance of bacteria, fungi, protozoa, and algae which are the beginning and ending of intricate food chains upon which all life depends. Most food hygiene chains begin wherever photosynthetic organisms can trap light energy and use it to synthesize large molecules from carbon dioxide, water, and mineral salts forming the proteins, fats, and carbohydrates which all other living creatures use for food. Within and on the bodies of all living creatures, as well as in soil and water, micro-organisms build up and change molecules, extracting energy and growth substances. They also help to control population levels of higher animals and plants by parasitism and pathogenicity. When plants and animals die, their protective antimicrobial systems cease to function so that, sooner or later, decay begins liberating the smaller molecules for re-use by plants. Without human intervention, growth, death, decay, and regrowth would form an intricate web of plants, animals, and micro-organisms, vary with changes in climate and often show apparently chaotic fluctuations in populations of individual species, but inherently balanced in numbers between producing, consuming and recycling groups.


Chapter 1 The Scope of Food Microbiology


Chapter 2 Micro-organisms and Food Materials

Chapter 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods

Chapter 4 The Microbiology of Food Preservation

Chapter 5 Microbiology of Primary Food Commodities

Chapter 6 Food Microbiology and Public Health

Chapter 7 Bacterial Agents of Foodborne Illness

Chapter 8 Non-bacterial Agents of Foodborne Illness

Chapter 9 Fermented and Microbial Foods

Chapter 10 Methods for the Microbiological Examination of Foods

Chapter 11 Controlling the Microbiological Quality of Foods

Chapter 12 Further Reading

Subject Index

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