Food microbiology: an introduction (Record no. 115886)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01605cam a2200217 4500 |
| 001 - CONTROL NUMBER | |
| control field | u127959 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 000000n2012 000 0 eng u |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781555816360 |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QR115 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Montville, Thomas J. |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Matthews, Karl R. |
| 245 ## - TITLE STATEMENT | |
| Title | Food microbiology: an introduction |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Washington DC: |
| Name of publisher, distributor, etc | ASM Press, |
| Date of publication, distribution, etc | 2012 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food safety |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food microbiology |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food-borne diseases |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food preservation |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. 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. |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Date checked out | Copy number | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not Withdrawn | Not Lost | Not Damaged | Available for Loans | CAFRE Loughry Library | CAFRE Loughry Library | 15/01/2013 | 26 | QR115 MON | 192100 | 25/11/2021 | 11/11/2021 | 1 | 02/11/2021 | Book - Standard loan | |
| Not Withdrawn | Not Lost | Not Damaged | Available for Loans | CAFRE Loughry Library | CAFRE Loughry Library | 15/01/2013 | 10 | QR115 MON | 192101 | 09/08/2019 | 20/06/2019 | 2 | 02/11/2021 | Book - Standard loan |