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Authoratative coverage presented in a format designed to facilitate teaching and learning.
Food Microbiology: An Introduction
Chapter 1 The Trajectory of Food Microbiology
Chapter 2 Microbial Growth, Survival, and Death in Foods
Chapter 3 Spores and Their Significance
Chapter 4 Detection and Enumeration of Microbes in Food
Chapter 5 Rapid and Automated Microbial Methods
Chapter 6 Indicator Microorganisms and Microbiological Criteria
Chapter 7 Regulatory Issues
Chapter 8 Bacillus cereus
Chapter 9 Campylobacter Species
Chapter 10 Clostridium botulinum
Chapter 11 Clostridium perfringens
Chapter 12 Enterohemorrhagic Escherichia coli
Chapter 13 Listeria monoctyogenes
Chapter 14 Salmonella Species
Chapter 15 Shigella Species
Chapter 16 Staphylococcus aureus
Chapter 17 Vibrio Species
Chapter 18 Yersinia enterocolitica
Chapter 19 Lactic Acid Bacteria and Their Fermentation Products
Chapter 20 Yeast-Based and Other Fermentations
Chapter 21 Spoilage Organisms
Chapter 22 Molds
Chapter 23 Parasites
Chapter 24 Viruses and Prions
Chapter 25 Chemical Antimicrobials
Chapter 26 Biologically Based Preservation and Probiotic Bacteria
Chapter 27 Physical Methods of Food Preservation
Chapter 28 Nonthermal Processing
Chapter 29 Sanitation and Related Practices
Critical Thinking Skills
Useful Websites for Food Safety Information
Glossary
Answers to Crossword Puzzles
Answers to Selected Questions for Critical Thought
Index
801 777 223
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