South Eastern Kenya University

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Food microbiology : an introduction / Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Faith J. Critzer, Department of Food Science and Technology, University of Goergia, Athens, Georgia.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, NJ, USA : Wiley, [2025]Edition: Fifth editionDescription: pages cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781683674498
Subject(s): Additional physical formats: Online version:: Food microbiologyLOC classification:
  • QR115 .M625 2025
Summary: "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"-- Provided by publisher.
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Holdings
Item type Current library Call number Status Date due Barcode
General circulation General circulation Main Campus Library QR115 .M625 2025 (Browse shelf(Opens below)) Available 2025/028734

Includes index.

"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"-- Provided by publisher.

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