Food microbiology : an introduction / Karl R. Matthews, Dept. of Food Services, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Dept. of Animal and Food Sciences, University of Delaware, Thomas J. Montville, Dept. of Food Services, Rutgers University, New Brunswick, New Jersey.
Material type: TextPublication details: Washington, DC : ASM Press, 2017.Edition: 4th edDescription: xviii, 597 p. : color illustrations ; 29 cmISBN:- 9781555819385
Item type | Current library | Shelving location | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Main Collection Books | John Brown University Library | Main | QR115 .M625 2017 | Available | 39524100420631 |
Includes bibliographical references and index.
Section 1: Basics of food microbiology. The trajectory of food microbiology -- Microbial growth, survival, and death in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria. Section 2: Foodborne pathogenic bacteria. Regulatory issues -- Bacillus cereus -- Campylobacter species -- Clostridium botulinum -- Clostridium perfingens -- Enterohemorrhagic Escherichia coli -- Listeria monocytogenes -- Salmonella species -- Shigella species -- Staphylococcus aureus -- Vibrio species -- Yersinia enterocolitica. Section 3: Other microbes important in food. Lactic acid bacteria and their fermentation products -- Yeast-based and other fermmentations -- Spoilage organisms -- Molds -- Parasites -- Virusis and prions. Section 4: Control of microorganisms in food. Chemical antimicrobials -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Nonthermal processing -- Sanitation and related practices.