Title: Food microbiology : an introduction /
Authors: Matthews, Karl R.,; Kniel, Kalmia E.,; Montville, Thomas J.
Year: 2017
Subjects: Food Microbiology; Food Microbiology
Contents: Section 1 : Basics of food microbiology. The trajectory of food microbiology -- Microbial growth, survival, and death in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Section 2 : Foodborne pathogenic bacteria. Regulatory issues -- Bacillus cereus -- Campylobacter species -- Clostridium botulinum -- Clostridium perfringens -- Enterohemorrhagic Escherichia coli -- Listeria monocytogenes -- Salmonella species -- Shigella species -- Staphylococcus aureus -- Vibrio species -- Yersinia enterocolitica -- Section 3 : Other microbes important in food. Lactic acid bacteria and their fermentation products -- Yeast-based and other fermentations -- Spoilage organisms -- Molds -- Parasites -- Viruses and prions -- Section 4 : Control of microorganisms in food. Chemical antimicrobials -- Biologically based preservation and probiotic bacteria -- Physical methods of food preservation -- Nonthermal processing -- Sanitation and related practices.