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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Detalles Bibliográficos
Autor principal: Montville, Thomas J.
Otros Autores: Matthews, Karl R., oaut
Formato: Libro
Lenguaje:English
Publicado: Washington, DC : ASM Press, c2008.
Edición:2a ed.
Colección:Food Sciencie and technology
Materias:
Microbiología de alimentos.
Tabla de Contenidos:
  • 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.

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