Thermobacteriology in Food Processing, Second Edition
Thermobacteriology in Food Processing is a second-edition reference on heat treatment and microbial behavior in food processing. It covers sterilization of canned goods, pasteurization, bacterial thermal resistance, and methods for evaluating thermal processes, with technical topics including heat penetration and process lethality.
At a glance
- Discusses organisms involved in canned-food spoilage and food pasteurization, including toxin-producing and pathogenic microorganisms.
- Covers spore classification, contamination control, thermal resistance determinations, and bacterial death under moist heat.
- Explains thermal process evaluation, including heat penetration data, integrated lethality, and process lethality requirements.
Reference price: $72.95
Price checked: Nov 14, 2026
View offerAhead of Black FridayExplore the selectionPros and cons
Pros
- Focused coverage connects microbiology topics with thermal processing and process evaluation.
- Includes technical subjects such as heat penetration, lethality, and process-calculation terminology.
Cons
- The listed publication date is 1973, so readers seeking current food-processing guidance should not treat it as a contemporary reference without consulting newer sources.
Technical specifications
9 specifications| Publisher | Academic Press |
|---|---|
| Publication date | October 5, 1973 |
| Edition | 2nd |
| Language | English |
| Print length | 336 pages |
| ISBN-10 | 0126753520 |
| ISBN-13 | 978-0126753523 |
| Weight listed | 1.45 pounds |
|---|---|
| Dimensions | 6 x 0.81 x 9 inches |
Who is it for?
A good fit for
- Food science and food-processing students studying thermal preservation and bacterial behavior.
- Researchers or practitioners seeking a historical technical reference on sterilization, pasteurization, and thermal process evaluation.
Less suited to
- Readers looking primarily for current regulatory guidance or an up-to-date overview of food-processing practice.
Customer reviews on Amazon
- 5 stars
66% 66% - 4 stars
34% 34% - 3 stars
0% 0% - 2 stars
0% 0% - 1 star
0% 0%
Aggregate ratings lean positive, but the available rating sample is very small and there are no written customer comments to explain those scores. Treat them as limited feedback rather than evidence about the book's accuracy, clarity, or usefulness for a particular course or workplace.
Frequently asked questions
What topics does this book cover?
The listing describes coverage of canned-food spoilage organisms, pasteurization, spore classification, contamination control, bacterial thermal resistance, heat penetration, and thermal process evaluation.
Is this a current food-processing handbook?
It is listed as a second edition published in 1973. It may be useful for its technical and historical treatment, but the listing does not establish that its guidance reflects current practice.
How long is the book?
The listing gives a print length of 336 pages.
Alternative options
Advances in Food Chemistry: Food Components, Processing and Preservation
$75.89
Functional Properties of Food Components: Food Science and Technology A Series of Monographs
$72.95
Microbiological Research and Development for the Food Industry
$106.99
Microbial Food Safety: An Introduction (Food Science Text Series)
$54.99
Microbial Food Safety and Preservation Techniques
$145.99
Food Processing: Strategies for Quality Assessment (Food Engineering Series)
$140.40
