Food microbiology : (Record no. 10871)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01963cam a2200217 a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781555816360 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1555816363 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 576.163 |
| Item number | MON |
| 100 1# - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Montville, Thomas J. |
| 245 10 - TITLE STATEMENT | |
| Title | Food microbiology : |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd edition. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | Washington, DC : |
| Name of publisher | ASM Press, |
| Year of publication | c2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xxii, 547 pages : |
| Other physical details | illustrations, portraits ; 29 cm |
| 500 ## - GENERAL NOTE | |
| General note | Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.<br/>Included Index |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | . The trajectory of food microbiology --<br/>2. Microbial growth, survival, and death in foods --<br/>3. Spores and their significance --<br/>4. Detection and enumeration of microbes in food --<br/>5. Rapid and automated microbial methods --6. Indicator microorganisms and microbiological criteria --<br/>7. Regulatory issues --<br/>8. Bacillus cereus --<br/>9. Campylobacter species --<br/>10. Clostridium botulinum --<br/>11. Clostridium perfringens --<br/>12. Enterohemorrhagic escherichia coli --<br/>13. Listeria monocytogenes --<br/>14. Salmonella species --<br/>15. Shigella species --<br/>16. Staphylococcus aureus --<br/>17. Vibrio species --<br/>18. Yersinia enterocolitica --19. Lactic acid bacteria and their fermentation products --<br/>20. Yeast-based and other fermentations --<br/>21. Spoilage organisms --<br/>22. Molds --<br/>23. Parasites --<br/>24. Viruses and prions --<br/>25. Chemical antimicrobials --<br/>26. Biologically based preservation and probiotic bacteria --<br/>27. Physical methods of food preservation --<br/>28. Nonthermal processing --<br/>29. Sanitation and related practices. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | This textbook covers the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. It provides a classroom-friendly text that has been student tested for level and depth of coverage. |
| 650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food Microbiology. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Matthews, Karl R. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kniel, Kalmia E. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Reference Books |
| Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|
| Reference | Main Library | Main Library | Reference | 09/10/2013 | Purchased | 1710.00 | 576.163 MON | 013563 | Reference Books |