Food microbiology : fundamentals and frontiers
著者
書誌事項
Food microbiology : fundamentals and frontiers
ASM Press, c2019
5th ed
大学図書館所蔵 全7件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.
This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.
目次
Part 1: Factors of Special Significance to Food Microbiology
1. Behavior of Microorganisms in Food: Growth, Survival, and Death
Ahmed E. Yousef and Ahmed G. Abdelhamid
2. Spores and Their Significance
Peter Setlow and Eric A. Johnson
3. Microbiological Criteria and Indicator Microorganisms
Leon G. M. Gorris And Jean-Louis Cordier
4. Stress Responses in Foodborne Bacteria
Francisco Diez-Gonzalez
Part 2: Microbial Spoilage and Public Health Concerns
5. Milk and Dairy Products
Zhengyao Xue and Maria L. Marco
6. Meat and Poultry
Manpreet Singh and Harshavardhan Thippareddi
7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains
Marilyn C. Erickson
Part 3: Foodborne Pathogenic Bacteria
8. Epidemiology of Foodborne Illnesses
Craig W. Hedberg
9. Salmonella
April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink
10. Eleven Campylobacter Species
Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele
11. Shiga Toxin-Producing Escherichia coli
Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle
12. Shigella
Christina S. Faherty and Keith A. Lampel
13. Vibrio Species
Daniela Ceccarelli et al.
14. Cronobacter Species
Ben D. Tall et al.
15. Aeromonas
Troy Skwor and Stanislava Kralova
16. Yersinia enterocolitica
Dike O. Ukuku and Mohammad Latiful Bari
17. Listeria
Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker
18. Clostridium botulinum
Eric A. Johnson
19. Clostridium perfringens
Santos Garcia et al.
20. Bacillus cereus
Toril Lindback and Per Einar Granum
21. Staphylococcus aureus
Joo Youn Park and Keun Seok Seo
Part 4: Nonbacterial Pathogens/Toxins
22. Mycotoxins
Marta H. Taniwaki And John I. Pitt
23. Foodborne Viral Pathogens
Kristen E. Gibson, Doris H. D'souza, and Aron J. Hall
24. Helminths in Meat
Dante S. Zarlenga and H. Ray Gamble
25. Protozoan Parasites
Ynes R. Ortega
Part 5: Preservatives and Preservation Methods
26. Novel Physical Methods for Food Preservation
Luis J. Bastarrachea and Rohan V. Tikekar
27. Chemical Preservatives and Natural Food Antimicrobials
T. Matthew Taylor et al.
28. Biological Control of Food-Challenging Microorganisms
Richard Weeks and Michael Leonidas Chikindas
29. Bacteriophages for Biological Control of Foodborne Pathogens
Yilmaz Emre Gencay and Lone Brondsted
Part 6: Fermentations and Beneficial Microbes
30. Starter Cultures
Jennifer Mahoney et al.
31. Diet, Health, and the Gut Microbiota
Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery
32. Probiotics and Prebiotics
Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer
33. Fermented Foods
Michael Ganzle
Part 7: Current Issues and Advances in Food Microbiology
34. Antimicrobial Resistance, Gut Microbiota, and Health
Hua Wang, Yang Zhou, and Lu Zhang
35. Genomics of Foodborne Microorganisms
Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter
36. Metagenomics of Meat and Poultry
Margaret D. Weinroth et al.
37. Food Microbiomes: A New Paradigm for Food and Food Ecology
Andrea R. Ottesen and Padmini Ramachandran
38. Molecular Source Tracking and Molecular Subtyping
Peter Gerner-Smidt et al.
39. Predictive Microbiology and Microbial Risk Assessment
Abani K. Pradhan, Abhinav Mishra, and Hao Pang
40. Food Safety Management Systems
Kelly Stevens and Scott Hood
41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations
Marilyn C. Erickson and Mussie Y. Habteselassie
42. Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods
Marilyn C. Erickson and Michael P. Doyle
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