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http://localhost:8080/xmlui/handle/123456789/771Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Frazier, William C | - |
| dc.contributor.author | Westhoff, Dennis C | - |
| dc.contributor.author | Vanitha, N M | - |
| dc.date.accessioned | 2026-10-20T08:34:35Z | - |
| dc.date.available | 2026-10-20T08:34:35Z | - |
| dc.date.issued | 2014 | - |
| dc.identifier.isbn | 978-1-25-906251-3 | - |
| dc.identifier.isbn | 978-93-392-0322-1 | - |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/771 | - |
| dc.description | Food Microbiology, Fifth Edition, by William C. Frazier and Dennis C. Westhoff, is a textbook covering the fundamental principles and practical applications of microbiology in food. It explores the microorganisms associated with different food products, the sources and consequences of food contamination, the causes of food spoilage, and the methods used to preserve food and maintain its microbiological quality. The book discusses beneficial microorganisms involved in fermentation and the production of food products, as well as microorganisms responsible for foodborne illnesses. It also examines food sanitation, microbial control, food additives, probiotics, and HACCP principles. Intended for undergraduate and postgraduate students, the text supports learning and professional practice in food microbiology, food processing, food safety, and quality assurance. | en_US |
| dc.description.abstract | Food Microbiology, Fifth Edition examines the role of microorganisms in food production, contamination, spoilage, preservation, and foodborne diseases. It discusses the factors affecting microbial growth and survival in foods, the use of beneficial microorganisms in food fermentation, and methods for controlling harmful microorganisms. The book also addresses food sanitation, microbiological quality control, food preservation techniques, and food safety management, including Hazard Analysis and Critical Control Points (HACCP). It provides foundational knowledge for understanding the relationship between microorganisms, food quality, food safety, and public health, making it a useful resource for students and professionals in food science, microbiology, food technology, and related disciplines. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | McGraw Hill Education | en_US |
| dc.subject | Food microbiology | en_US |
| dc.subject | Food microorganisms | en_US |
| dc.subject | Food contamination | en_US |
| dc.subject | Food spoilage | en_US |
| dc.subject | Food preservation | en_US |
| dc.subject | Foodborne diseases | en_US |
| dc.subject | Foodborne pathogens | en_US |
| dc.subject | Food fermentation | en_US |
| dc.title | Food Microbiology. Fifth Edition | en_US |
| dc.type | Book | en_US |
| Appears in Collections: | Environmental Health | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| food-microbiology-by-wc-frazier-.pdf | 8.63 MB | Adobe PDF | View/Open |
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