Food microbiology :

By: Montville, Thomas JContributor(s): Matthews, Karl R | Kniel, Kalmia EMaterial type: TextTextPublication details: Washington, DC : ASM Press, c2012Edition: 3rd editionDescription: xxii, 547 pages : illustrations, portraits ; 29 cmISBN: 9781555816360 ; 1555816363Subject(s): Food MicrobiologyDDC classification: 576.163
Contents:
. 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.
Summary: 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.
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Item type Current library Collection Call number Status Date due Barcode Item holds
Reference Books Reference Books Main Library
Reference 		Reference 576.163 MON (Browse shelf(Opens below)) Available 013563
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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.

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.

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