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| Contributors | ||
| Reviewers | ||
| Preface | ||
| I | Factors of Special Significance to Food Microbiology | 1 |
| 1 | The Evolution of Food Microbiology | 3 |
| 2 | Principles Which Influence Microbial Growth, Survival, and Death in Foods | 13 |
| 3 | Spores and Their Significance | 30 |
| 4 | Indicator Microorganisms and Microbiological Criteria | 66 |
| II | Microbial Spoilage of Foods | 81 |
| 5 | Meat, Poultry, and Seafood | 83 |
| 6 | Milk and Dairy Products | 101 |
| 7 | Fruits, Vegetables, and Grains | 117 |
| III | Foodborne Pathogenic Bacteria | 127 |
| 8 | Salmonella Species | 129 |
| 9 | Campylobacter jejuni | 159 |
| 10 | Escherichia coli O 157:117 | 171 |
| 11 | Yersinia enterocolitica | 192 |
| 12 | Shigella Species | 216 |
| 13 | Vibrio Species | 228 |
| 14 | Aeromonas and Plesiomonas Species | 265 |
| 15 | Clostridium botulinum | 288 |
| 16 | Clostridium perfringens | 305 |
| 17 | Bacillus cereus | 327 |
| 18 | Listeria monocytogenes | 337 |
| 19 | Staphylococcus aureus | 353 |
| 20 | Epidemiology of Foodborne Diseases | 376 |
| IV | Mycotoxigenic Molds | 391 |
| 21 | Toxigenic Aspergillus Species | 393 |
| 22 | Toxigenic Penicillium Species | 406 |
| 23 | Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia | 419 |
| V | Viruses | 435 |
| 24 | Foodborne Viruses | 437 |
| VI | Foodborne and Waterborne Parasites | 447 |
| 25 | Helminths in Meat | 449 |
| 26 | Helminths Acquired from Finfish, Shellfish, and Other Food Sources | 463 |
| 27 | Protozoan Parasites Acquired from Food and Water | 478 |
| VII | Preservatives and Preservation Methods | 495 |
| 28 | Physical Methods of Food Preservation | 497 |
| 29 | Chemical Preservatives and Natural Antimicrobial Compounds | 520 |
| 30 | Biologically Based Preservation Systems and Probiotic Bacteria | 557 |
| VIII | Food Fermentations | 579 |
| 31 | Fermented Dairy Products | 581 |
| 32 | Fermented Vegetables | 595 |
| 33 | Fermented Meat, Poultry, and Fish Products | 610 |
| 34 | Traditional Fermented Foods | 629 |
| 35 | Cocoa and Coffee | 649 |
| 36 | Beer | 662 |
| 37 | Wine | 671 |
| IX | Advanced Techniques in Food Microbiology | 695 |
| 38 | Detecting Foodborne Pathogens and Their Toxins: Conventional versus Rapid and Automated Methods | 697 |
| 39 | Genetic and Immunologic Techniques for Detecting Foodborne Pathogens and Toxins | 710 |
| 40 | Predictive Modeling | 728 |
| 41 | Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards | 740 |
| Index | 753 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Christian Denton
reviewed Food Microbiology : Fundamentals and Frontiers on May 08, 2014
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Add Food Microbiology : Fundamentals and Frontiers, Edited by renowned food scientists Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with a focus on the molecular and mechanistic aspects of the sub, Food Microbiology : Fundamentals and Frontiers to the inventory that you are selling on WonderClubX
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Add Food Microbiology : Fundamentals and Frontiers, Edited by renowned food scientists Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with a focus on the molecular and mechanistic aspects of the sub, Food Microbiology : Fundamentals and Frontiers to your collection on WonderClub |