Waubonsee Community College

Food microbiology, an introduction, Thomas J. Montville and Karl R. Matthews

eng

Includes bibliographical references and index

illustrations

index present

non fiction

Food microbiology

bibliography

56095677

Thomas J. Montville and Karl R. Matthews

"The new textbook Food Microbiology: an Introduction is an up-to-date entree to the inherently complex and challenging field of food microbiology. Drawing on the reputation and success of the earlier publication Food Microbiology: Fundamentals and Frontiers the authors present a classroom-friendly adaptation that has been student tested for level and depth of coverage. Targeting undergraduates with just one semester of microbiology, this impressive new volume introduces the genetics and mechanisms important to specific issues in food microbiology."--Jacket

an introduction

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