Modern food microbiology/
| Main Author: | |
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| Corporate Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
New York:
Chapman & Hall: International Thomson Publishintg,
1992
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| Edition: | 5th ed. |
| Series: | Food Science Texts Series
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| Subjects: |
Table of Contents:
- Preface
- Part I. Historical background: 1. History of microorganisms in food
- Part II. Habitats, taxonomy, and growth parameters: 2. Taxonomy, role and significance of microorganisms in foods 3. Intrinsic and extrinsic parameters of foods that affect microbial growth
- Part III. Microorganisms in foods: 4. Fresh meats and poultry 5. Processed meats and poultry 6. Seafood's 7. Fermentation and fermented dairy products 8. Fresh and fermented fruit and vegetable products 9. Miscellaneous food products
- Part IV. Determining microorganisms and/ or their products in foods: 10. Culture, microscopic, and sampling methods 11. Physical, chemical, molecular and immunologic methods 12. Bioassay and related methods
- Part V. Food preservation and some properties of psychotrophs thermophiles and radiation- resistant bacteria: 13. Food preservation with chemicals 14. Ratiation preservation of foods and nature of microbial radiation resistance 15. Low- temperature food [reservation and characteristics of psychotropic microorganisms 16. High- temperature food preservation and characteristics of thermophilic microorganisms 17. Preservation of foods by drying
- Part VI. Microbial indicators of foods safety and quality, principles of quality control and microbiological criteria: 18. Indicators of food microbiological quality and safety 19. The HACCP system and food safety
- Part VII. Foodborne diseases: 20. Staphylococcal gastroenteritis 21. Food poisoning caused by gram- positive sporeforming bacteria 22.Foodborne listeriosis 23. Foodborne gastroenteritis caused by salmonella and shigella 24.Foodborne gastroenteritis caused by Escherichia coli 25. Foodborne gastroenteritis caused by vibrio, yersinia and campylobacter species 26. Fodborne animal parasites 27. Mycotoxins 28. Viruses and other foodborne biohazards
- Appendix
- Index