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 Electronic eBook
LanguageEnglish
Published Washington, DC : ASM Press, [2017]
Edition4th edition.
Subjects
Food > Microbiology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781683673125
1683673123
9781555819392
1555819397
9781555819385 (hardcover)
9781523112579
1523112573
1555819389
Physical Description1 online resource

Cover

TOC from ObalkyKnih.cz
Table of Contents:
  • 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.

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