000			02998cam a22002534a 4500
020			_a9788181285287
020			_a8181285287
020			_a0387231803
082	0	0	_a664 _bJAY
100	1		_aJay, James M.
245	1	0	_aModern food microbiology
250			_a7th edition.
260			_aNew Delhi : _bSpringer, _cc2006.
300			_axx, 790 pages. : _bill. ;
505			_aHistory of Microorganisms in Food -Taxonomy, Role, and Significance of Microorganisms in Foods -Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth -Fresh Meats and Poultry -Processed Meats and Seafoods -Vegetable and Fruit Products -Milk, Fermentation, Fermented, and Nonfermented Dairy Products -Nondairy Fermented Foods and Products -Miscellaneous Food Products -Culture, Microscopic, and Sampling Methods -Chemical, Biological, and Physical Methods -Bioassay and Related Methods -Food Protection with Chemicals and Biocontrol -Food Protection with Modified Atmospheres -Radiation Protection of Foods and Nature of Microbial Radiation Resistance -Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms -Protection of Foods Using High-Temperatures, and Characteristics of Thermophilic Microorganisms -Protection of Foods by Drying -Other Food Protection Methods -Indicators of Food Microbial Quality and Safety -The Haccp and Fso System, and Food Safety -Introduction to Foodborne Pathogens -Staphylococcal Gastroenteritis -Food Poisoning Caused by Gram-Positive Sporeforming Bacteria -Foodborne Listeriosis -Foodborne Gastroenteritis Caused by Salmonella and Shigella -Foodborne Gastroenteritis Caused by Escherichia Coli -Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species -Foodborne Animal Parasites -Mycotoxins -Viruses and Some other Proven and Suspected Foodborne Biohazards -Appendix
520			_aWith 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
650		0	_aFood
650		2	_aFood Microbiology.
700	1		_aLoessner, Martin J.
700	1		_aGolden, David Allen,
856	4	2	_uhttp://www.loc.gov/catdir/enhancements/fy0663/2006923002-d.html
856	4	1	_uhttp://www.loc.gov/catdir/enhancements/fy0823/2006923002-t.html
942			_cREF
999			_c41412 _d41412