Amazon cover image
Image from Amazon.com

Food microbiology: an introduction

By: Montville, Thomas J | Matthews, Karl RPublication details: Washington DC: ASM Press, 2008Edition: 2nd edISBN: 9781405189132Subject(s): Food safety | Food microbiology | Food-borne diseases | Food preservationLOC classification: QR115
Contents:
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
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library QR115 MON (Browse shelf(Opens below)) 1 Available 191232
Book - Standard loan CAFRE Loughry Library QR115 MON (Browse shelf(Opens below)) 2 Available 191236

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

There are no comments on this title.

to post a comment.

Powered by Koha