Food microbiology :
Material type: TextPublication details: Washington, DC : ASM Press, c2012Edition: 3rd editionDescription: xxii, 547 pages : illustrations, portraits ; 29 cmISBN: 9781555816360 ; 1555816363Subject(s): Food MicrobiologyDDC classification: 576.163Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Reference Books | Main Library Reference | Reference | 576.163 MON (Browse shelf(Opens below)) | Available | 013563 |
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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