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Food microbiology : an introduction /
Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Washington, DC :
ASM Press,
[2017]
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| Edición: | 4th edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Section 1 : Basics of food microbiology. The trajectory of food microbiology
- Microbial growth, survival, and death in foods
- Spores and their significance
- Detection and enumeration of microbes in food
- Rapid and automated microbial methods
- Indicator microorganisms and microbiological criteria
- Section 2 : Foodborne pathogenic bacteria. Regulatory issues
- Bacillus cereus
- Campylobacter species
- Clostridium botulinum
- Clostridium perfringens
- Enterohemorrhagic Escherichia coli
- Listeria monocytogenes
- Salmonella species
- Shigella species
- Staphylococcus aureus
- Vibrio species
- Yersinia enterocolitica
- Section 3 : Other microbes important in food. Lactic acid bacteria and their fermentation products
- Yeast-based and other fermentations
- Spoilage organisms
- Molds
- Parasites
- Viruses and prions
- Section 4 : Control of microorganisms in food. Chemical antimicrobials
- Biologically based preservation and probiotic bacteria
- Physical methods of food preservation
- Nonthermal processing
- Sanitation and related practices.