| Description |
562 pages : illustrations ; 25 cm |
| Contents |
Ch. 1. History and Development of Food Microbiology -- Ch. 2. Characteristics of Microorganisms in Food -- Ch. 3. Sources of Microorganisms in Food -- Ch. 4. Normal Microbiological Quality of Foods and Significance -- Ch. 5. Microbial Growth Characteristics -- Ch. 6. Factors Influencing Microbial Growth in Food -- Ch. 7. Microbial Sporulation and Sublethal Injury -- Ch. 8. Microbial Metabolism of Food Components -- Ch. 9. Microorganisms Used In Food Fermentation -- Ch. 10. Biochemistry of Some Beneficial Traits -- Ch. 11. Genetics of Some Beneficial Traits -- Ch. 12. Starter Cultures and Bacteriophages -- Ch. 13. Microbiology of Fermented Food Production -- Ch. 14. Food Ingredients and Enzymes of Microbial Origin -- Ch. 15. Food Biopreservatives of Microbial Origin -- Ch. 16. Health Benefits of Beneficial Bacteria -- Ch. 17. Important Facts in Microbial Food Spoilage -- Ch. 18. Spoilage of Specific Food Groups -- Ch. 19. Food Spoilage by Microbial Enzymes -- Ch. 20. New Food Spoilage Bacteria in Refrigerated Foods -- Ch. 21. Indicators of Microbial Food Spoilage -- Ch. 22. Important Facts in Foodborne Diseases -- Ch. 23. Foodborne Intoxications -- Ch. 24. Foodborne Infections -- Ch. 25. Foodborne Toxicoinfections -- Ch. 26. Opportunistic Pathogens, Parasites, and Algal Toxins -- Ch. 27. New and Emerging Foodborne Pathogens -- Ch. 28. Indicators of Bacterial Pathogens -- Ch. 29. Control of Access (Cleaning and Sanitation) -- Ch. 30. Control by Physical Removal -- Ch. 31. Control by Heat -- Ch. 32. Control by Low Temperature -- Ch. 33. Control by Reduced A[subscript W] -- Ch. 34. Control by Low pH and Organic Acids -- Ch. 35. Control by Modified Atmosphere (or Reducing O-R Potential) -- Ch. 36. Control by Irradiation -- Ch. 37. Control by Antimicrobial Preservatives -- Ch. 38. Control by New Nonthermal Methods -- Ch. 39. Control by Combination of Methods (Hurdle Concept) -- App. A. Microbial Attachment to Food and Equipment Surfaces -- App. B. Predictive Modeling of Microbial Growth in Food -- App. C. Hazard Analysis Critical Control Points (HACCP) -- App. D. Detection of Microorganisms in Food and Food Environment -- App. E. Regulatory Agencies Monitoring Microbiological Safety of Foods in the U.S. Moliere - |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Microbiology.
|
| LC no. |
00049828 |
| ISBN |
0849300452 |
|
