Author(s): Montville, T. J.; Matthews, K. R.

Publisher address: PO Box 605, Herndon, VA 20172, USA; ASM Press. Tel. +1 703-661-1593. Fax +1 703-661-1501. E-mail books@asmusa.org. www.estore.asm.org. Price USD 89.95

Publication Year: 2008

Language(s): English

ISBN: 9781405189132

This book provides an overview of food microbiology, and is intended for use as an undergraduate textbook. The 2nd edition features expanded coverage of food fermentations and new material on the role of viruses and prions in foodborne disease. The book is divided into 5 sections under the following headings: Basics of food microbiology (the trajectory of food microbiology, factors that influence microbes in foods, spores and their significance, detection and enumeration of microbes in food, rapid and automated microbial methods, indicator microorganisms and microbiological criteria); Gram-negative foodborne pathogenic bacteria (including Salmonella spp., enterohaemorrhagic Escherichia coli, Yersinia enterocolitica, Shigella spp. and Vibrio spp.); Gram-positive foodborne pathogenic bacteria (including Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum, C. perfringens and Bacillus cereus); Other microbes important in food (lactic acid bacteria and food fermentations, yeast-based and other fermentations, spoilage microorganisms, viruses and prions); and control of microorganisms in food (antimicrobial preservatives, biologically based preservation and probiotic bacteria, physical methods of food preservation, and industrial strategies for ensuring safe food).

Section: Hygiene and toxicology

Keywords: BOOKS; FOOD SAFETY; FOODS; MICROBIOLOGY

Pages: Ed. 2, 446pp.

Book

Accession number: 2009-07-Cd1470

Date added: 27-Apr-2009

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