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· 분류 : 외국도서 > 과학/수학/생태 > 과학 > 생명과학 > 미생물학
· ISBN : 9781683674498
· 쪽수 : 528쪽
· 출판일 : 2025-01-02
목차
Preface xv
About the Authors xvii
About the Companion Website xxi
Section I Basics of Food Microbiology
1 The Trajectory of Food Microbiology 3
2 Microbial Growth, Survival, and Death in Foods 11
3 Spores and Their Significance 37
4 Detection and Enumeration of Microbes in Food 55
5 Rapid and Automated Microbial Methods 65
6 Antimicrobial Resistance 81
Section II Foodborne Pathogenic Microorganisms
7 Regulatory Issues 95
8 Bacillus cereus 113
9 Campylobacter Species 121
10 Clostridium botulinum 129
11 Clostridium perfringens 147
12 Shiga Toxin-Producing Escherichia coli 159
13 Listeria monocytogenes 173
14 Salmonella Species 191
15 Shigella Species 205
16 Staphylococcus aureus 215
17 Vibrio Species 225
18 Yersinia enterocolitica 237
19 Parasites 245
20 Viruses and Prions 275
Section III other Microbes Important in Food
21 Lactic Acid Bacteria and Their Fermentation Products 297
22 Yeast- Based and Other Fermentations 313
23 Spoilage Organisms 327
24 Molds 349
25 Indicator Microorganisms and Microbiological Criteria 363
Section IV Control of Microorganisms in Food
26 Chemical Antimicrobials 379
27 Biologically Based Preservation and Probiotic Bacteria 393
28 Physical Methods of Food Preservation 405
29 Nonthermal Processing 419
30 Food Safety Systems 435
Critical Thinking Skills 449
Glossary 453
Answers to Crossword Puzzles 463
Answers to Selected Questions for Critical Thought 465
Index 485
