Modern Food MicrobiologySpringer Netherlands, 1992 - 701 This fourth edition of Modern Food Microbiology is written primarily for use as a textbook in a second or subsequent course in microbiology. The previous editions have found usage in courses in food microbiology and applied microbiology in liberal arts, food science, food technology, nutritional science, and nutrition curricula. Although organic chemistry is a desirable prerequisite, those with a good grasp of biology and chemistry should not find this book difficult. In addition to its use as a textbook, this edition, like the previous one, contains material that goes beyond that covered in a typical microbiology course (parts of Chaps. 4, 6, and 7). This material is included for its reference value and for the benefit of professionals in microbiology, food science, nutrition, and related fields. This edition contains four new chapters, and with the exception of Chapter 15, which received only minor changes, the remaining chapters have undergone extensive revision. The new chapters are 17 (indicator organisms), 18 (quality control), 21 (listeriae and listeriosis), and 24 (animal parasites). Six chapters in the previous edition have been com bined; they are represented in this edition by Chapters 12, 13, and 14. In the broad area of food microbiology, one of the challenges that an author must deal with is that of producing a work that is up to date. |
Spis treści
History of Microorganisms in Food | 3 |
Taxonomy Sources Types Incidence | 11 |
Intrinsic and Extrinsic Parameters of Foods That Affect | 38 |
Prawa autorskie | |
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activity aerobic aflatoxin amino acids anaerobic animals antibody antigens Appl assay Bacillus Bacteriol Campylobacter caused cells cheese chicken Clostridium botulinum Clostridium perfringens coliforms contain cooked counts culture detected diarrhea disease effect eggs employed enterococci Environ enzymes Escherichia coli fecal fermentation fish flora food poisoning Food Protect Food Sci Food Technol foodborne freezing frozen gastroenteritis genus glucose gram-negative ground beef grow HACCP heat resistance human Immun incubation Infect inhibition intestinal isolated jejuni lactic acid bacteria Lactobacillus large number levels Listeria monocytogenes listeriosis meat medium membrane mesophilic method microbial Microbiol microbiological microorganisms molds NaCl nitrite occur organisms outbreaks parahaemolyticus pasteurized pathogens plasmid pork poultry protein Pseudomonas psychrophilic psychrotrophic raw milk reported salmonellae samples sausage serotype serovars sources species spoilage spores staphylococcal enterotoxin Staphylococcus aureus storage strains symptoms Table thermal thermophilic toxin vacuum-packaged vegetables Vibrio Vibrio parahaemolyticus virulence yeasts Yersinia enterocolitica