Food microbiology : An introduction - Matthews Karl R.; Critzer Faith J.; Kniel, Kalmia E. (Washington,USA : ASM Press, 2025)
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. Antimicrobial resistance -- 7. Regulatory issues -- 8. Bacillus cereus -- 9. Campylobacter species -- 10. Clostridium botulinum -- 11. Clostridium perfringens -- 12. Shiga toxin-producing escherichia coli -- 13. Listeria monocytogenes -- 14. Salmonella species -- 15. Shigella species -- 16. Staphylococcus aureus -- 17. Vibrio species -- 18. Yersinia enterocolitica -- 19. Parasites -- 20. Viruses and prions -- 21. Lactic acid bacteria and their fermentation products -- 22. Yeast-based and other fermentations -- 23. Spoilage organism -- 24. Molds -- 25. Indicator microorganism and microbiological criteria -- 26. Chemical antimicrobials -- 27. Biologically based preservation and probiotic bacteria -- 28. Physical methods of food preservation -- 29. Nonthermalprocessing -- 30. Food safety systems
Includes bibliographical references and index (pages 485-500)
Keywords: Food -- Microbiology