Food microbiology : fundamentals and frontiers pdf

迈克尔·帕特里克·道尔 是微生物学名誉教授、微生物学家和作家。他是佐治亚大学农业与环境科学学院的食品微生物学名誉教授，也是该学院食品安全中心的前任主任，他在那里研究食源性细菌病原体。他为几项食品安全干预措施开发了专利，包括一项用作肉类清洗剂的专利。 Doyle 毕业于威斯康星大学麦迪逊分校，获得学士学位。细菌学学位（1973 年），随后获得硕士学位。 （1975）和博士学位。 （1977 年）在 UW 教授和顾问 Elmer Marth 博士的指导下获得食品微生物学。
Doyle 是美国微生物学会的成员；美国科学促进会；美国微生物学会；国际食品保护协会；国家科学院医学研究所；美国国家发明家学院；Phi Kappa Phi；西格玛西；和 Gamma Sigma Delta。

Food microbiology : fundamentals and frontiers pdf 迈克尔·帕特里克·道尔

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.