Food Microbiology An Introduction

ISBN-10: 1555813089

ISBN-13: 9781555813086

Edition: 2005

Authors: Karl Matthews, Thomas Montville

List price: $79.95
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Including topics such as mad cow disease, food biosecurity and molecular-based food detection systems, this title offers chapters summaries and real-life examples in order to explain key concepts and fundamental theories.
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Book details

List price: $79.95
Copyright year: 2005
Publisher: ASM Press
Binding: Hardcover
Pages: 1
Size: 8.50" wide x 11.00" long x 0.75" tall
Weight: 3.036

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

Basics of food microbiologyp. 1
The trajectory of food microbiologyp. 3
Factors that influence microbes in foodsp. 11
Spores and their significancep. 29
Detection and enumeration of microbes in foodp. 45
Rapid and automated microbial methodsp. 53
Indicator microorganisms and microbiological criteriap. 65
Gram-negative foodborne pathogenic bacteriap. 83
Salmonella speciesp. 85
Campylobacter speciesp. 101
Enterohemorrhagic escherichia colip. 111
Yersinia enterocoliticap. 129
Shigella speciesp. 139
Vibrio speciesp. 147
Gram-positive foodborne pathogenic bacteriap. 157
Listeria monocytogenesp. 159
Staphylococcus aureusp. 175
Clostridium botulinump. 187
Clostridium perfringensp. 201
Bacillus cereusp. 213
Other microbes important in foodp. 221
Fermentative organismsp. 223
Soilage organismsp. 241
Moldsp. 269
Viruses and prionsp. 289
Control of microorganisms in foodp. 299
Antimicrobial chemicalsp. 301
Biologically based preservation and probiotic bacteriap. 311
Physical methods of food preservationp. 321
Industrial strategies of ensuring safe foodp. 345
Table of Contents provided by Blackwell. All Rights Reserved.
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