Modern food microbiology
Author(s)
Bibliographic Information
Modern food microbiology
（Food science texts series）
Springer, c2005
7tn ed
Available at / 20 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
588.51:J29:7th ed5010453255
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Table of Contents
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
by "Nielsen BookData"