Food microbiology : an introduction
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| Main Authors | , |
|---|---|
| Format | Book |
| Language | English |
| Published |
Washington, D.C. :
ASM Press,
c2005
|
| Subjects | |
| Online Access | Obsah |
| ISBN | 1555813089 |
| Physical Description | xvi, 380 s. : il. ; 28 cm |
Cover
Table of Contents:
- Preface
- 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