Food microbiology : An introduction
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Washington,USA :
ASM Press
©2025
|
| Edition: | Fifth edition |
| Subjects: |
Table of 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. 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