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Food microbiology : an introduction /
"Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage. This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity,...
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| Otros Autores: | |
| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Washington, DC :
ASM Press,
c2008.
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| Edición: | 2a ed. |
| Colección: | Food Sciencie and technology
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| Materias: |
MARC
| LEADER | 00000cam a22000002a 4500 | ||
|---|---|---|---|
| 001 | ocn182963669 | ||
| 003 | OCoLC | ||
| 005 | 20150815144113.0 | ||
| 008 | 110221s2008 dcuad b 001 0 eng | ||
| 035 | |a (Sirsi) i9781555813963 | ||
| 040 | |a DLC |b eng |c DLC |d UV# | ||
| 020 | |a 9781555813963 (pasta dura) | ||
| 020 | |a 1555813968 (pasta dura) | ||
| 050 | 4 | |a QR115 |b M666 F6 2008 | |
| 082 | 0 | 0 | |a 664.001/579 |2 22 |
| 100 | 1 | |a Montville, Thomas J. |9 386436 | |
| 245 | 1 | 0 | |a Food microbiology : |b an introduction / |c Thomas J. Montville and Karl R. Matthews. |
| 250 | |a 2a ed. | ||
| 260 | |a Washington, DC : |b ASM Press, |c c2008. | ||
| 300 | |a xviii, 428 p. : |b ilustraciones, tablas ; |c 29 cm. | ||
| 490 | 0 | |a Food Sciencie and technology | |
| 504 | |a Incluye bibliografía e índice. | ||
| 520 | 1 | |a "Following up on the critical success of the first edition, this textbook presents a classroom-friendly adaptation that has been student tested for level and depth of coverage. This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology. This textbook encourages today's students to acquire the understanding and skills necessary for practicing food safety in the future." "The textbook has been completely updated based on student input and on new discoveries in food microbiology. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations. Additionally, this student-friendly textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary. The first section, "Basics of Food Microbiology," cements foundational material, while the next four sections detail specific food-borne organisms and strategies for controlling them. Descriptions of outbreaks of food-related infections inject life into the coverage of pathogens."--Jacket. | |
| 505 | 0 | |a 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 -- Salmonella species -- Campylobacter jejuni -- Enterohemorrhagic Escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Lactic acid bacteria and food fermentations -- Yeast-based and other fermentations -- Spoilage organisms -- Molds -- Viruses and prions -- Antimicrobial preservatives -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Industrial strategies for ensuring safe food. | |
| 650 | 4 | |a Microbiología de alimentos. |9 3793 | |
| 700 | 1 | |a Matthews, Karl R., |c oaut. | |
| 901 | |a Z0 |b UV# | ||
| 902 | |a DGBUV | ||
| 596 | |a 15 | ||
| 942 | |c LIBRO |6 _ | ||
| 999 | |c 241067 |d 241067 | ||