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Title Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle, Larry R. Beuchat, Thomas J. Montville
Edition Second edition
Published Washington, DC : American Society for Microbiology, 2001

Copies

Location Call no. Vol. Availability
 MELB  576.163 Doy/Fmf 2001  AVAILABLE
Description xvi, 872̀ pages : illustrations ; 29 cm
Contents I. Factors of Special Significance to Food Microbiology. 1. The Evolution of Food Microbiology / Paul A. Hartman. 2. Principles Which Influence Microbial Growth, Survival, and Death in Foods / Thomas J. Montville and Karl R. Matthews. 3. Spores and Their Significance / Peter Setlow and Eric A. Johnson. 4. Indicator Microorganisms and Microbiological Criteria / Merle D. Pierson and L. Michele Smoot -- II. Microbial Spoilage of Foods. 5. Meat, Poultry, and Seafood / Timothy C. Jackson, Douglas L. Marshall and Gary R. Acuff / [et al.]. 6. Milk and Dairy Products / Joseph F. Frank. 7. Fruits, Vegetables, and Grains / Robert E. Brackett -- III. Foodborne Pathogenic Bacteria. 8. Salmonella Species / J. Stan Bailey and John J. Maurer. 9. Campylobacter jejuni / Irving Nachamkin. 10. Enterohemorrhagic Escherichia coli / Jianghong Meng, Michael P. Doyle and Tong Zhao / [et al.]. 11. Yersinia enterocolitica / Roy M. Robins-Browne. 12. Shigella Species / Keith A. Lampel and Anthony T. Maurelli. 13. Vibrio Species / James D. Oliver and James B. Kaper. 14. Aeromonas and Plesiomonas Species / Sylvia M. Kirov. 15. Clostridium botulinum / John W. Austin. 16. Clostridium perfringens / Bruce A. McClane. 17. Bacillus cereus / Per Einar Granum. 18. Listeria monocytogenes / Bala Swaminathan. 19. Staphylococcus aureus / Lynn M. Jablonski and Gregory A. Bohach. 20. Epidemiology of Foodborne Illnesses / Craig W. Hedberg -- IV. Mycotoxigenic Molds. 21. Toxigenic Aspergillus Species / Ailsa D. Hocking. 22. Toxigenic Penicillium Species / John I. Pitt. 23. Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia / Lloyd B. Bullerman -- V. Viruses. 24. Foodborne Viruses / Dean O. Cliver -- VI. Foodborne and Waterborne Parasites. 25. Helminths in Meat / Charles W. Kim and H. Ray Gamble. 26. Helminths Acquired from Finfish, Shellfish, and Other Food Sources / Eugene G. Hayunga. 27. Protozoan Parasites / Ynes R. Ortega -- VII. Preservatives and Preservation Methods. 28. Physical Methods of Food Preservation / Jozsef Farkas. 29. Chemical Preservatives and Natural Antimicrobial Compounds / P. Michael Davidson. 30. Biologically Based Preservation Systems / Thomas J. Montville, Karen Winkowski and Michael L. Chikindas -- VIII. Food Fermentations. 31. Fermented Dairy Products / Mark E. Johnson and James L. Steele. 32. Fermented Vegetables / Herbert J. Buckenhuskes. 33. Fermented Meat, Poultry, and Fish Products / Steven C. Ricke, Irene Zabala Diaz and Jimmy T. Keeton. 34. Traditional Fermented Foods / Larry R. Beuchat. 35. Cocoa and Coffee / Sterling S. Thompson, Kenneth B. Miller and Alex S. Lopez. 36. Beer / Iain Campbell. 37. Wine / Graham H. Fleet -- IX. Advanced Techniques in Food Microbiology. 38. Development and Impact of Rapid Methods for Detection of Foodborne Pathogens / Peter Feng. 39. Probiotics and Prebiotics / Todd R. Klaenhammer. 40. Predictive Modeling and Risk Assessment / Richard C. Whiting and Robert L. Buchanan. 41. Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards / Dane Bernard
Bibliography Includes bibliographical references and index
Subject Foodborne diseases -- Microbiology.
Seafood -- Microbiology.
Food -- Microbiology.
Author Doyle, Michael P.
Beuchat, Larry R.
Montville, Thomas J.
LC no. 2001022702
ISBN 1555812082