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Food microbiology : an introduction / Thomas J. Montville & Karl R. Matthews.

By: Contributor(s): Material type: TextTextPublication details: Washington, D.C. : ASM ; Oxford : Blackwell [distributor], 2004.Description: 430 pISBN:
  • 9781555813086 (hbk.) :
  • 9781555813086 (hardcover)
Subject(s): DDC classification:
  • 664.001579 MON
LOC classification:
  • QR115
Contents:
Preface -- 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 food-borne pathogenic bacteria -- Salmonella species -- Campylobacter species -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Antimicrobial chemicals -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Industrial strategies of ensuring safe food.
Summary: 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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.001579 MON (Browse shelf(Opens below)) 1 Available 206388
Long Loan TUS: Midlands, Main Library Athlone General Lending 664.001579 MON (Browse shelf(Opens below)) 1 Available 206389

Includes bibliographical references and index.

Preface -- 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 food-borne pathogenic bacteria -- Salmonella species -- Campylobacter species -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Antimicrobial chemicals -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Industrial strategies of ensuring safe food.

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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