Food Microbiology: An Introduction (ASM Books)

Synopsis

Section 1 : 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 -- Section 2 : Foodborne Pathogenic Bacteria. Regulatory Issues -- Bacillus Cereus -- Campylobacter Species -- Clostridium Botulinum -- Clostridium Perfringens -- Enterohemorrhagic Escherichia Coli -- Listeria Monocytogenes -- Salmonella Species -- Shigella Species -- Staphylococcus Aureus -- Vibrio Species -- Yersinia Enterocolitica -- Section 3 : Other Microbes Important In Food. Lactic Acid Bacteria And Their Fermentation Products -- Yeast-based And Other Fermentations -- Spoilage Organisms -- Molds -- Parasites -- Viruses And Prions -- Section 4 : Control Of Microorganisms In Food. Chemical Antimicrobials -- Biologically Based Preservation And Probiotic Bacteria -- Physical Methods Of Food Preservation -- Nonthermal Processing -- Sanitation And Related Practices. Karl R. Matthews, Department Of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department Of Animal And Food Sciences, University Of Delaware, Newark, Delaware, Thomas J. Montville, Department Of Food Science, Rutgers University, New Brunswick, New Jersey. Revision Of: Food Microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd Ed. 2012. Includes Bibliographical References And Index.