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Food microbiology : an introduction
- Author(s):
- Montville, Thomas J
- Matthews, Karl R
- Title(s):
- Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews.
- Country of Publication:
- United States
- Publisher:
- Washington, D.C. : ASM Press, c2005.
- Description:
- xvi, 380 p. : ill. ; 28 cm.
-
Language:
- English
- ISBN:
- 9781555813086 (hardcover)
1555813089 (hardcover)
- LCCN:
- 2004017880
- MeSH:
- Food Microbiology*
- Notes:
- Includes bibliographical references and index.
- Contents:
- Basics of food microbiology -- The trajectory of food microbiology -- Microbial growth, survival, and death in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Gram-negative food-borne pathogenic bacteria -- Salmonella species -- Campylobacter jejuni -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Chemical antimicrobials -- Biologically based preservation systems and probiotics -- Physical methods of food preservation -- Industrial strategies of ensuring safe food -- Index.
- NLM ID:
- 101242611 [Book]