Food microbiology : an introduction / Thomas J. Montville & Karl R. Matthews.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9781555813086 (hbk.) :
- 9781555813086 (hardcover)
- 664.001579 MON
- QR115
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.