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Food Microbiology : Fundamentals and Frontiers.

Author: Michael P Doyle; Robert L Buchanan
Publisher: Washington : ASM Press, 2013.
Series: FOSC 3018 : Food Microbiology and Quality Assurance, Textbook.; FOSC 3001 : Food Quality and Regulation, Textbook.; FOSC 3002 : Food Processing and Manufacturing, Textbook.
Edition/Format:   eBook : Document : English : 4th edView all editions and formats
Summary:
This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.
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Genre/Form: Electronic books
Material Type: Document
Document Type: Book, Computer File
All Authors / Contributors: Michael P Doyle; Robert L Buchanan
ISBN: 1555816266 9781555816261 1628702257 9781628702255 1555818463 9781555818463
OCLC Number: 994451571
Language Note: English.
Notes: 12. Enterohemorrhagic Escherichia coli.
Description: 1 online resource (1139 pages)
Contents: Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; I- Factors of Special Significance to Food Microbiology; 1. Physiology, Growth, and Inhibition of Microbes in Foods; Microbial Physiology and metabolism; Microbial Growth Kinetics; Food Ecosystems; Conclusion; References; 2. Antimicrobial Resistance; Antimicrobial and Resistance; Critical Issues, Gaps, and Future Directions; Concluding Remarks; References; 3. Spores and Their Significance; PHYLOGENY OF SPOREFORMERS; SPORULATION; THE SPORE; SPORE RESISTANCE; SPORE ACTIVATION, GERMINATION, AND OUTGROWTH. PRACTICAL PROBLEMS OF SPORES IN THE FOOD INDUSTRYCLASSES OF FOODS SPOILED BY SPOREFORMERS; DETECTION OF FOOD SPOILAGE SPORE-FORMINGORGANISMS AND THEIR PREVENTION; SPORES AS PROBIOTIC AGENTS; MODELING GROWTH OF SPOREFORMERS IN FOODS; References; 4. Microbiological Criteria and Indicator Microorganisms; MICROBIOLOGICAL RISK MANAGEMENT METRICS; INTRODUCTION TO SAMPLING PLANS; PERFORMANCE OF SAMPLING PLANS; MICROBIOLOGICAL PROFILE OF A FOOD PRODUCT; PERFORMANCE OF CONTROL MEASURES; INDEX AND INDICATOR MICROORGANISMS; References; 5. Biosecurity: Food Protection and Defense; HISTORICAL PERSPECTIVE. INTENTIONAL VERSUS UNINTENTIONAL CONTAMINATIONINTENTIONAL FOOD CONTAMINATION RISK MANAGEMENT; CARVER+Shock; References; II- Microbial Spoilage and Public Health Concerns; 6. Meat, Poultry, and Seafood; Microbial Ecology of Muscle Foods; MICROBIAL SPOILAGE OF MUSCLE FOODS; FERMENTED MEATS, BACTERIOCINS, AND PROBIOTIC FOODS; PATHOGENS IN MUSCLE FOODS; ANTIMICROBIAL RESISTANCE; ENVIRONMENTAL CONTAMINATION CONCERNS; MUSCLE FOOD TRACEABILITY; MEAT PROCESSING AND MICROBIAL CONTROL; MEAT; POULTRY; SEAFOOD; CONCLUDING REMARKS; References; 7. Milk and Dairy Products. MILK AND DAIRY PRODUCTS AS GROWTH MEDIAPUBLIC HEALTH SIGNIFICANCE OF MILK AND DAIRY PRODUCTS; PSYCHROTROPHIC SPOILAGE; SPOILAGE BY FERMENTATIVE NONSPOREFORMERS; SPORE-FORMING BACTERIA; YEASTS AND MOLDS; References; 8. Fruits and Vegetables; MAIN CHARACTERISTICS OF FRUITS AND VEGETABLES AND THEIR ROLES IN MICROBIAL SPOILAGE; ORIGIN OF CONTAMINATION; CAUSES OF DISEASE OR SPOILAGE; DEFENSE REACTIONS; CONTROLLING SPOILAGE; CONCLUSION; References; 9. Nuts, Seeds, and Cereals; MICROBIOLOGY OF NUTS; MICROBIOLOGY OF GRAINS AND MILLED CEREAL GRAINS; References; III- Foodborne Pathogenic Bacteria. 10. Salmonella Species HARACTERISTICS OF THE ORGANISM; Physiology; INTERVENTIONS AND PREVENTIVE CONTROLS IN FOODS; FOODBORNE OUTBREAKS; CHARACTERISTICS OF DISEASE; PATHOGENICITY AND VIRULENCE FACTORS; FINAL REMARKS; References; 11. Campylobacter Species; THE GENUS CAMPYLOBACTER; BACTERIOLOGICAL ASPECTS OF CAMPYLOBACTER; CAMPYLOBACTER DIVERSITY AND SUBTYPING; CAMPYLOBACTER ASSOCIATION WITH FOODS; PATHOGENICITY AND DISEASE MEDIATING FACTORS; CLINICAL ASPECTS OF HUMAN ILLNESSES; DETECTION OF CAMPYLOBACTER IN FOODS; CAMPYLOBACTER CONTROL IN THE FOOD CHAIN; CONCLUSIONS; References.
Series Title: FOSC 3018 : Food Microbiology and Quality Assurance, Textbook.; FOSC 3001 : Food Quality and Regulation, Textbook.; FOSC 3002 : Food Processing and Manufacturing, Textbook.
Other Titles: Food Microbiology - Fundamentals and Frontiers

Abstract:

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.

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