Food Microbiology

, by Montville, Thomas J.; Matthews, Karl R.

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ISBN: 9781555813963 | 1555813968
Cover: Hardcover
Copyright: 5/1/2008

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Rutgers Univ., New Brunswick, NJ. Textbook on core principles of food microbiology. Topics include the trajectory of food microbiology. factors that influence microbes in foods, spores and their significance, gram-negative foodborne pathogenic bacteria and lactic acid bacteria. For undergraduate students. Previous edition: c2005.

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Basics of Food Microbiology	p. 1
The Trajectory of Food Microbiology	p. 3
Factors That Influence Microbes in Foods	p. 11
Spores and Their Significance	p. 39
Detection and Enumeration of Microbes in Food	p. 57
Rapid and Automated Microbial Methods	p. 65
Indicator Microorganisms and Microbiological Criteria	p. 77
Gram-Negative Foodborne Pathogenic Bacteria	p. 95
Salmonella Species	p. 97
Campylobacter jejuni	p. 113
Enterohemorrhagic Escherichia coli	p. 123
Yersinia enterocolitica	p. 141
Shigella Species	p. 151
Vibrio Species	p. 161
Gram-Positive Foodborne Pathogenic Bacteria	p. 171
Listeria monocytogenes	p. 173
Staphylococcus aureus	p. 189
Clostridium botulinum	p. 203
Clostridium perfringens	p. 221
Bacillus cereus	p. 233
Other Microbes Important in Food	p. 241
Lactic Acid Bacteria and Food Fermentations	p. 243
Yeast-Based and Other Fermentations	p. 257
Spoilage Organisms	p. 271
Molds	p. 301
Viruses and Prions	p. 321
Control of Microorganisms in Food	p. 335
Antimicrobial Preservatives	p. 337
Biologically Based Preservation and Probiotic Bacteria	p. 351
Physical Methods of Food Preservation	p. 363
Industrial Strategies for Ensuring Safe Food	p. 387
Glossary	p. 403
Answers to Puzzles	p. 409
Index	p. 413
Table of Contents provided by Blackwell. All Rights Reserved.

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Food Microbiology

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Table of Contents

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