| Edition |
3rd ed. |
| Description |
1 online resource (xxii, 547 pages) : illustrations, portraits |
| Note |
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
1. The trajectory of food microbiology -- 2. Microbial growth, survival, and death 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 -- 7. Regulatory issues -- 8. Bacillus cereus -- 9. Campylobacter species -- 10. Clostridium botulinum -- 11. Clostridium perfringens -- 12. Enterohemorrhagic escherichia coli -- 13. Listeria monocytogenes -- 14. Salmonella species -- 15. Shigella species -- 16. Staphylococcus aureus -- 17.Vibrio species -- 18. Yersinia enterocolitica --19. Lactic acid bacteria and their fermentation products -- 20. Yeast-based and other fermentations -- 21. Spoilage organisms -- 22. Molds -- 23. Parasites -- 24. Viruses and prions -- 25. Chemical antimicrobials -- 26. Biologically based preservation and probiotic bacteria -- 27. Physical methods of food preservation -- 28. Nonthermal processing -- 29. Sanitation and related practices. |
| Note |
Description based on print version record. |
|
GMD: electronic resource. |
| Subject |
Food Microbiology.
|
|
Food.
|
|
Microbiology.
|
| Added Author |
Matthews, Karl R.
|
|
Kniel, Kalmia E.
|
|
American Society for Microbiology.
|
| Other Form: |
Print version: Montville, Thomas J. Food microbiology. 3rd ed. Washington, DC : ASM Press, c2012 9781555816360 (DLC) 2012000682 (OCoLC)773342225 |
| ISBN |
9781555817206 (e-book) |
|
1555817203 (e-book) |
|
