Food microbiology: an introduction

Montville, Thomas J. Matthews, Karl R.

Food microbiology: an introduction - 2nd ed. - Washington DC: ASM Press, 2008

Basics of Food Microbiology.1. The Trajectory of Food Microbiology.2. Factors That Influence Microbes 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.II. Gram-Negative Foodborne Pathogenic Bacteria.7. Salmonella Species.8. Campylobacter jejuni.9. Enterohemorrhagic Escherichia coli.10. Yersinia enterocolitica.11. Shigella Species.12. Vibrio Species.III. Gram-Positive Foodborne Pathogenic Bacteria.13. Listeria monocytogenes.14. Staphylococcus aureus.15. Clostridium botulinum.16. Clostridium perfringens.17. Bacillus cereus..IV. Other Microbes Important in Food.18. Lactic Acid Bacteria and Food Fermentations.19. Yeast-Based and Other Fermentations.20. Spoilage Organisms.21. Molds.22. Viruses and Prions.V. Control of Microorganisms in Food.23. Antimicrobial Preservatives.24. Biologically Based Preservation and Probiotic Bacteria.25. Physical Methods of Food Preservation.26. Industrial Strategies for Ensuring Safe Food


Food safety
Food microbiology
Food-borne diseases
Food preservation


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