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:

Matthews, Karl R [author.]

Contributor(s):

Material type: Text

TextPublisher: Hoboken, NJ, USA : Wiley, [2025]Edition: Fifth editionDescription: pages cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781683674498

Subject(s):

Food -- Microbiology

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	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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