| Description |
xx, 790 pages : illustrations ; 26 cm |
| Series |
Food science text series |
|
Food science text series.
|
| Contents |
Machine derived contents note: History of Microorganisms in Food -Taxonomy, Role, and Significance of Microorganisms in Foods -Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth -Fresh Meats and Poultry -Processed Meats and Seafoods -Vegetable and Fruit Products -Milk, Fermentation, Fermented, and Nonfermented Dairy Products -Nondairy Fermented Foods and Products -Miscellaneous Food Products -Culture, Microscopic, and Sampling Methods -Chemical, Biological, and Physical Methods -Bioassay and Related Methods -Food Protection with Chemicals and Biocontrol -Food Protection with Modified Atmospheres -Radiation Protection of Foods and Nature of Microbial Radiation Resistance -Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms -Protection of Foods Using High-Temperatures, and Characteristics of Thermophilic Microorganisms -Protection of Foods by Drying -Other Food Protection Methods -Indicators of Food Microbial Quality and Safety -The Haccp and Fso System, and Food Safety -Introduction to Foodborne Pathogens -Staphylococcal Gastroenteritis -Food Poisoning Caused by Gram-Positive Sporeforming Bacteria -Foodborne Listeriosis -Foodborne Gastroenteritis Caused by Salmonella and Shigella -Foodborne Gastroenteritis Caused by Escherichia Coli -Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species -Foodborne Animal Parasites -Mycotoxins -Viruses and Some other Proven and Suspected Foodborne Biohazards -Appendix |
| Summary |
"Modern Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The Sixth Edition of this text includes new chapters on food preservation by modified atmospheres, high pressure and pulsed electric field processing, and an introduction to foodborne pathogens." "This book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition, microbiology, biology, or biological science departments. As part of Aspen's Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in food science as developed by the Institute of Food Technologists. In addition, it will provide food scientists with practical information about the most essential factors and principles that affect microorganisms in foods."--BOOK JACKET |
| Analysis |
Food contamination |
|
Microorganisms |
|
Technical evaluation |
|
Quality control |
|
Overseas item |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Microbiology.
|
|
Food Microbiology.
|
|
Food Microbiology.
|
| Author |
Loessner, Martin J.
|
|
Golden, David Allen, 1963-
|
| LC no. |
2006923002 |
| ISBN |
0387231803 |
|
