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Canned Foods

An Introduction to Their Microbiology. A. C. Hersom and E. D. Hulland, Chemical Publishing Company, Inc., 212 Fifth Avenue, New York 10, N. T. 1964

University of Illinois, Urbana

ABSTRACT

This book, the first American edition, is essentially the fifth revision of the well-known text of J. G. Baumgartner. The fact that the book has undergone five revisions in twenty years attests to its success and its popularity. Although written primarily for those engaged in canning of foods, its readability, together with its broad scope, suggests that it should be in the library of all concerned with the microbiology of foods.

The author's purpose was to revise, up-date, and enlarge on pertinent sections of the previous edition. The most obvious change is the addition of a chapter on the use of ionizing radiations for food preservation. This is presented in a practical, informative manner. Other changes are more subtle and have been used to up-date the text of the chapters included in the previous edition. To be especially noted is the addition of discussions on antibiotics, food idiosyncrasies, incubation tests, and glass packs.