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1、FoodMicrobiologyThirdEditionFoodMicrobiologyThirdEditionMartinR.AdamsandMauriceO.MossUniversityofSurrey,Guildford,UKISBN978-0-85404-284-5AcataloguerecordforthisbookisavailablefromtheBritishLibrary.rTheRoyalSocietyofChemistry2008AllrightsreservedApartfromanyfairdealingfort
2、hepurposeofresearchorprivatestudy,orcriticismorreviewaspermittedunderthetermsoftheUKCopyrightDesignsandPatentsAct,1988,thispublicationmaynotbereproduced,storedortransmitted,inanyformorbyanymeanswithoutthepriorpermissioninwritingofTheRoyalSocietyofChemistry,orinthecaseofre
3、prographicreproductiononlyinaccordancewiththetermsofthelicencesissuedbytheCopyrightLicensingAgencyintheUK,orinaccordancewiththetermsofthelicencesissuedbytheappropriateReproductionRightsOrganisationoutsidetheUK.Enquiriesconcerningreproductionoutsidethetermsstatedhereshould
4、besenttoTheRoyalSocietyofChemistryattheaddressprintedonthispage.PublishedbyTheRoyalSocietyofChemistry,ThomasGrahamHouse,SciencePark,MiltonRoad,CambridgeCB40WF,UKRegisteredCharityNo.207890Forfurtherinformationseeourwebsiteatwww.rsc.orgPrefacetotheFirstEditionInwritingthisb
5、ookwehavetriedtopresentanaccountofmodernfoodmicrobiologythatisboththoroughandaccessible.Sinceoursubjectisbroad,coveringadiversityoftopicsfromvirusestohelminths(bywayofthebacteria)andfrompathogenicitytophysicalchemistry,thiscanmakepresentationofacoherenttreatmentdifficult;b
6、utitisalsopartofwhatmakesfoodmicrobiologysuchaninterestingandchallengingsubject.ThebookisdirectedprimarilyatstudentsofMicrobiology,FoodScienceandrelatedsubjectsuptoMaster’slevelandassumessomeknowledgeofbasicmicrobiology.Wehavechosennottoburdenthetextwithreferencestothepri
7、maryliteratureinordertopreservewhatwehopeisareasonablenarrativeflow.SomesuggestionsforfurtherreadingforeachchapterareincludedinChapter12.Thesearelargelyreviewarticlesandmonographswhichdeveloptheoverviewprovidedandcanalsogiveaccesstotheprimaryliteratureifrequired.Wehaveincl
8、udedreferencesthatweconsiderareamongthemostcurrentorbest(notnecessarilythesamething)atthetimeofw
