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The extensive compilation of information on the relationship of micro-organisms to foods as found in this edition attests the competence of the author in this field. The early chapters present the fundamentals of food preservation and a detailed discussion and classification of the organisms found in foods. Following this the author considers the microbiology of fresh and canned foods, including water. For each food "there is extensive coverage of the subject with respect to normal flora of food, use of microbes in food processing, spoilage action and consideration of methods used to combat spoilage. Disease transmission is discussed where this possibility exists. There is a wealth of technical information throughout on methods for bacteriologic examination, identification of organisms and preparation of culture mediums. Official standards of purity and methods of examination are included where these exist. One section is devoted to the microbiologic assay of foods for vitamin content. The
The Microbiology of Foods. JAMA. 1945;127(9):554. doi:10.1001/jama.1945.02860090060027
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