Best Books on Food Microbiology:
The Following given below is the list of Best Books on Food Microbiology:
(a)Food Microbiology (SIE)by William Frazier and Dennis Westhoff:
About the Book: The book has been written in the English Language and is presently in its 4th edition, it comes in the Paper Back Version and comprises of about 560 pages. It has been printed and published in the year June 2008 by the book publishing house by the name “ McGraw Hill Education, Publications”
This book which is written in the subject of Food Microbiology is an excellent text and guide on the subject. The book has been highly recommended for the students of both the Undergraduate and Post Graduate Level.
The book has been written in a very plain and lucid English Language, it contains important topics like that of Food Preservation; Food Contamination; Food Spoilage; Etc.
The Book contains the following Sections namely: Food as substrate for Microorganisms; Microorganisms importance in Food Microbiology; Contamination of Foods; General Principles Underlying Food Spoilage; Chemical Changes caused by Microorganisms Etc.
(b)Food Microbiology by William C Frazier:
About the Book: The Book is presently in its 5th Edition and it has been written in the English Language, it comprises of about 512 pages and has been printed and published in the year August 2013 by the book publishing house by the name “McGraw Hill Education Publications”
The book has been written in plain and simple English Language, which is very easy to read and understand, thus benefitting students. It also contains and features a comprehensive coverage of all the important topics and chapters in the Subject of Food Microbiology. Apart from this the book also contains the latest updates on the 7 Principles of the HACCP.
(c)Food Microbiology by William C Frazier (HardCover):
About the book: The book is presently in the 4th Edition and has been written in the English Language, it comes in the Hard Cover Version and comprise of about 539 pages. It has been printed and published in the year April 1988 by the a very Renowned Book Publishing house “McGraw Hill Inc, Publications”
The author of the book himself is a profession on the subject of Bacteriology who has worked at the University of Winconsin, Madison USA. At Present the author is currently working at the University of Maryland, as a professor of the Food Science Department.
The entire book covers the subject of Food Microbiology in 6 Sections; where the first part in a brief introduction on the subject, which explains food and microbes. The second part deals with the food conservation and different kinds of food, Etc.