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Author Montville, Thomas J.
Title Food microbiology : an introduction / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel.
Published Washington, DC : ASM Press, c2012.
Book Cover
LOCATION CALL # STATUS
 Floor3  QR115 .M625 2012    IN LIBRARY
  
Edition 3rd ed.
Description xxii, 547 p. : ill., ports.
Note Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Bibliography Includes bibliographical references and index.
Contents 1. The trajectory of food microbiology -- 2. Microbial growth, survival, and death in foods -- 3. Spores and their significance -- 4. Detection and enumeration of microbes in food -- 5. Rapid and automated microbial methods --6. Indicator microorganisms and microbiological criteria -- 7. Regulatory issues -- 8. Bacillus cereus -- 9. Campylobacter species -- 10. Clostridium botulinum -- 11. Clostridium perfringens -- 12. Enterohemorrhagic escherichia coli -- 13. Listeria monocytogenes -- 14. Salmonella species -- 15. Shigella species -- 16. Staphylococcus aureus -- 17.Vibrio species -- 18. Yersinia enterocolitica --19. Lactic acid bacteria and their fermentation products -- 20. Yeast-based and other fermentations -- 21. Spoilage organisms -- 22. Molds -- 23. Parasites -- 24. Viruses and prions -- 25. Chemical antimicrobials -- 26. Biologically based preservation and probiotic bacteria -- 27. Physical methods of food preservation -- 28. Nonthermal processing -- 29. Sanitation and related practices.
Subject Food -- Microbiology.
Related Names Matthews, Karl R.
Kniel, Kalmia E.
American Society for Microbiology.
ISBN 9781555816360 (hardcover)
1555816363 (hardcover)
9781555817206 (e-book)
1555817203 (e-book)
OCLC number 773342225