Food Microbiology An Introduction

ISBN-10: 1555813968

ISBN-13: 9781555813963

Edition: 2nd 2008

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Book details

Edition: 2nd
Copyright year: 2008
Publisher: ASM Press
Binding: Hardcover
Pages: 446
Size: 9.00" wide x 11.50" long x 1.00" tall
Weight: 3.388
Language: English

Montville, Department of Food Science, Cook College Rutgers, The State University of New Jersey, New Brunswick.

Basics of Food Microbiology
The Trajectory of Food Microbiology
Factors That Influence Microbes in Foods
Spores and Their Significance
Detection and Enumeration of Microbes in Food
Rapid and Automated Microbial Methods
Indicator Microorganisms and Microbiological Criteria
Gram-Negative Foodborne Pathogenic Bacteria
Salmonella Species
Campylobacter jejuni
Enterohemorrhagic Escherichia coli
Yersinia enterocolitica
Shigella Species
Vibrio Species
Gram-Positive Foodborne Pathogenic Bacteria
Listeria monocytogenes
Staphylococcus aureus
Clostridium botulinum
Clostridium perfringens
Bacillus cereus
Other Microbes Important in Food
Lactic Acid Bacteria and Food Fermentations
Yeast-Based and Other Fermentations
Spoilage Organisms
Molds
Viruses and Prions
Control of Microorganisms in Food
Antimicrobial Preservatives
Biologically Based Preservation and Probiotic Bacteria
Physical Methods of Food Preservation
Industrial Strategies for Ensuring Safe Food
Glossary
Answers to Puzzles
Index
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