MTU Cork Library Catalogue

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Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle, Larry R. Beuchat and Thomas J. Montville.

Contributor(s): Doyle, Michael P | Beuchat, Larry R | Montville, Thomas J.
Material type: materialTypeLabelBookPublisher: Washington, DC : ASM Press, c1997Description: xvi, 768 p. : ill. ; 29 cm. + hbk.ISBN: 1555811175.Subject(s): Food -- MicrobiologyDDC classification: 664.001579
Contents:
I: Factors of special significance to food microbiology -- II: Microbial spoilage of foods -- III: Foodborne pathogenic bacteria -- IV: Mycotoxigenic molds -- V: Viruses -- VI: Foodborne and waterborne parasites -- VII: Preservatives and preservation methods -- VIII: Food fermentations -- IX: Advanced techniques in food microbiology.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 664.001579 (Browse shelf(Opens below)) 1 Available 00069809
Total holds: 0

Enhanced descriptions from Syndetics:

This text provides information on food microbiology, offering current material written by contributors on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this text should be of interest to research microbiologists, graduate students and instructors of food microbiology courses as an in-depth treatment of the subject.

Includes bibliographical references and index.

I: Factors of special significance to food microbiology -- II: Microbial spoilage of foods -- III: Foodborne pathogenic bacteria -- IV: Mycotoxigenic molds -- V: Viruses -- VI: Foodborne and waterborne parasites -- VII: Preservatives and preservation methods -- VIII: Food fermentations -- IX: Advanced techniques in food microbiology.

Table of contents provided by Syndetics

  • Contributors (p. ix)
  • Reviewers (p. xiv)
  • Preface (p. xv)
  • I. Factors of Special Significance to Food Microbiology (p. 1)
  • 1. The Evolution of Food Microbiology (p. 3)
  • 2. Principles Which Influence Microbial Growth, Survival, and Death in Foods (p. 13)
  • 3. Spores and Their Significance (p. 33)
  • 4. Indicator Microorganisms and Microbiological Criteria (p. 71)
  • II. Microbial Spoilage of Foods (p. 89)
  • 5. Meat, Poultry, and Seafood (p. 91)
  • 6. Milk and Dairy Products (p. 111)
  • 7. Fruits, Vegetables, and Grains (p. 127)
  • III. Foodborne Pathogenic Bacteria (p. 139)
  • 8. Salmonella Species (p. 141)
  • 9. Campylobacter jejuni (p. 179)
  • 10. Enterohemorrhagic Escherichia coli (p. 193)
  • 11. Yersinia enterocolitica (p. 215)
  • 12. Shigella Species (p. 247)
  • 13. Vibrio Species (p. 263)
  • 14. Aeromonas and Plesiomonas Species (p. 301)
  • 15. Clostridium botulinum (p. 329)
  • 16. Clostridium perfringens (p. 351)
  • 17. Bacillus cereus (p. 373)
  • 18. Listeria monocytogenes (p. 383)
  • 19. Staphylococcus aureus (p. 411)
  • 20. Epidemiology of Foodborne Illnesses (p. 435)
  • IV. Mycotoxigenic Molds (p. 449)
  • 21. Toxigenic Aspergillus Species (p. 451)
  • 22. Toxigenic Penicillium Species (p. 467)
  • 23. Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia (p. 481)
  • V. Viruses (p. 499)
  • 24. Foodborne Viruses (p. 501)
  • VI. Foodborne and Waterborne Parasites (p. 513)
  • 25. Helminths in Meat (p. 515)
  • 26. Helminths Acquired from Finfish, Shellfish, and Other Food Sources (p. 533)
  • 27. Protozoan Parasites (p. 549)
  • VII. Preservatives and Preservation Methods (p. 565)
  • 28. Physical Methods of Food Preservation (p. 567)
  • 29. Chemical Preservatives and Natural Antimicrobial Compounds (p. 593)
  • 30. Biologically Based Preservation Systems (p. 629)
  • VIII. Food Fermentations (p. 649)
  • 31. Fermented Dairy Products (p. 651)
  • 32. Fermented Vegetables (p. 665)
  • 33. Fermented Meat, Poultry, and Fish Products (p. 681)
  • 34. Traditional Fermented Foods (p. 701)
  • 35. Cocoa and Coffee (p. 721)
  • 36. Beer (p. 735)
  • 37. Wine (p. 747)
  • IX. Advanced Techniques in Food Microbiology (p. 773)
  • 38. Development and Impact of Rapid Methods for Detection of Foodborne Pathogens (p. 775)
  • 39. Probiotics and Prebiotics (p. 797)
  • 40. Predictive Modeling and Risk Assessment (p. 813)
  • 41. Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards (p. 833)
  • Index (p. 847)

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