TY  - BOOK
AU  - Montville,Thomas J.
AU  - Matthews,Karl R.
AU  - Kniel,Kalmia E.
TI  - Food microbiology
SN  - 9781555816360 
U1  - 576.163 
PY  - 2012///
CY  - Washington, DC
PB  - ASM Press
KW  - Food Microbiology
N1  - Rev. ed. of Food microbiology : an introduction /  Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Included Index; . The trajectory of food microbiology --
2. Microbial growth, survival, and death in foods --
3. Spores and their significance --
4. Detection and enumeration of microbes in food --
5. Rapid and automated microbial methods --6. Indicator microorganisms and microbiological criteria --
7. Regulatory issues --
8. Bacillus cereus --
9. Campylobacter species --
10. Clostridium botulinum --
11. Clostridium perfringens --
12. Enterohemorrhagic escherichia coli --
13. Listeria monocytogenes --
14. Salmonella species --
15. Shigella species --
16. Staphylococcus aureus --
17. Vibrio species --
18. Yersinia enterocolitica --19. Lactic acid bacteria and their fermentation products --
20. Yeast-based and other fermentations --
21. Spoilage organisms --
22. Molds --
23. Parasites --
24. Viruses and prions --
25. Chemical antimicrobials --
26. Biologically based preservation and probiotic bacteria --
27. Physical methods of food preservation --
28. Nonthermal processing --
29. Sanitation and related practices
N2  - 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
ER  -