Full title: Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews.

Author/creator: Matthews, Karl R, Montville, Thomas J.

Call Numbers: NQ664.00157/8

Record Identifier: 74VKPW7mLGWy

Language: English

Formats: Books

Contents: xvi, 380 p. : ill. ; 28 cm., Sect. I. Basics of food microbiology -- 1. The trajectory of food microbiology -- 2. Factors that influence microbes in foods -- 3. Spores and their significance -- 4. Detection and enumeration of microbes in food -- 5. Rapid and automated microbial methods -- 6. Indicator microorganisms and microbiological criteria -- Sect II. Gram-negative foodborne pathogenic bacteria -- 7. Salmonella species -- 8. Campylobacter species -- 9. Enterohemorrhagic escherichia coli -- 10. Yersinia enterocolitica -- 11. Shigella species -- 12. Vibrio species -- Sect. III. Gram-positive foodborne pathogenic bacteria -- 13. Listeria monocytogenes -- 14. Staphylococcus aureus -- 15. Clostridium botulinum -- 16. Clostridium perfringens -- 17. Bacillus cereus -- Sect. IV. Other microbes important in food -- 18. Fermentative organisms -- 19. Soilage organisms -- 20. Molds -- 21. Viruses and prions -- Sect. V. Control of microorganisms in food -- 22. Antimicrobial chemicals., 23. Biologically based preservation and probiotic bacteria -- 24. Physical methods of food preservation -- 25. Industrial strategies of ensuring safe food.

Publishers: Washington, D.C. : ASM Press, c2005.

Notes: Includes bibliographical references and index.

Permalink: https://collection.sl.nsw.gov.au/record/74VKPW7mLGWy

DDC: 664.001579

MMS ID: 991019667719702626