Food microbiology : an introduction /
Montville, Thomas J.
Matthews, Karl R.
Washington, D.C. : ASM Press,
c2005.
Includes bibliographical references and index.
Preface -- Basics of food microbiology -- The trajectory of food microbiology -- Factors that influence microbes in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Gram-negative food-borne pathogenic bacteria -- Salmonella species -- Campylobacter species -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Antimicrobial chemicals -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Industrial strategies of ensuring safe food.
Food