Food microbiology : an introduction

Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow...

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Bibliographic Details
Main Authors: Matthews, Karl R., (Author), Kniel, Kalmia E., (Author), Montville, Thomas J., (Author)
Format: eBook
Language: English
Published: Washington, DC : ASM Press, [2017]
Edition: 4th edition.
Subjects:
Food > Microbiology.
elektronické knihy
electronic books
ISBN: 9781683673125
1683673123
9781555819392
1555819397
9781555819385 (hardcover)
9781523112579
1523112573
1555819389
Physical Description: 1 online resource

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Table of contents

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042 |a pcc 
100 1 |a Matthews, Karl R.,  |e author. 
245 1 0 |a Food microbiology :  |b an introduction /  |c 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, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey. 
250 |a 4th edition. 
264 1 |a Washington, DC :  |b ASM Press,  |c [2017] 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Revision of: Food microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012. 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Kniel, Kalmia E.,  |e author. 
700 1 |a Montville, Thomas J.,  |e author. 
776 0 8 |i Print version:  |a Matthews, Karl R., author.  |t Food microbiology  |b 4th edition.  |d Washington, DC : ASM Press, [2017]  |z 9781555819385  |w (DLC) 2017003891 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFMAIE017/food-microbiology-an?kpromoter=marc  |y Full text 

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