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This comprehensive reference work presents the more important facts concerning micro-organisms and their significance in natural and commercially prepared foods, recognized methods for the examination of foods for micro-organisms, the activities of micro-organisms in their desirable and undesirable rôles in the preparation and preservation of foods, and discussions of methods of commercial and home preparation of foods. The subject matter is brought close to the original work by numerous references. Chapters are devoted to such subjects as food preservation, bacteriology of water and sewage, the microbiology of milk and milk products, fresh fruits and vegetables, sugar and sugar products, meats and meat products, eggs and other common foods, intestinal bacteriology, bacteria, yeasts and molds and their classification, identification and characteristics, and culture mediums and their preparation. The canning of foods and related problems are given especial attention. The volume is valuable to all concerned with the microbiology and preservation of
The Microbiology of Foods. JAMA. 1933;100(9):691. doi:10.1001/jama.1933.02740090063050
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