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Modern Food Microbiology

By: Jay, James M Contributor(s): Loessner, Martin J | Golden, David Allen Series: (Food science text series)Publication details: New York: Springer, 2005Edition: 7th edDescription: xx, 790p. ill. ; 26 cmISBN: 9780387231808Subject(s): Food--Microbiology | MicrobiologyDDC classification: 576.163

Contents:

History of microorganisms in food -- Taxonomy, role, and significance of microorganisms in foods -- Intrinsic and extrinsic parameters of foods that affect microbial growth -- Fresh meats and poultry -- Processed meats and seafoods -- Vegetable and fruit products -- Milk, fermentation, and fermented and nonfermented dairy products -- Nondairy fermented foods and products -- Miscellaneous food products -- Culture, microscopic, and sampling methods -- Chemical, biological, and physical methods -- Bioassay and related methods -- Food protection with chemicals and by biocontrol -- Food protection with modified atmospheres -- Radiation protection of foods and nature of microbial radiation resistance -- Protection of foods with low-temperatures -- Food protection with high temperatures -- Protection of foods by drying -- Other food protection methods -- Indicators of food microbial quality and safety -- The HACCP and FSO systems for food safety -- Introduction to foodbourne pathogens -- Staphylococcal gastroenteritis -- Food poisoning caused by gram-positive sporeforming bacteria -- Foodborne listeriosis -- Foodborne gastroenteritis caused by Salmonella and Shigella -- Foodborne gastroenteritis caused by escherichia coli -- Foodborne gastroenteritis caused by vibrio, yersinia, and campylobacter species -- Foodborne animal parasites -- Mycotoxins -- Viruses and some other proven and suspected foodborne biohazards.

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Holdings ( 2 )
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Holdings
Item type	Current library	Call number	Copy number	Status	Notes	Date due	Barcode	Item holds
General Books	Central Library, Sikkim University General Book Section	576.163 JAY/M (Browse shelf(Opens below))	C2	Available			052055
General Books Science Library	Science Library, Sikkim University	576.163 JAY/M (Browse shelf(Opens below))	C1	Available	Books For SU Science Library		48842

Total holds: 0

History of microorganisms in food --
Taxonomy, role, and significance of microorganisms in foods --
Intrinsic and extrinsic parameters of foods that affect microbial growth --
Fresh meats and poultry --
Processed meats and seafoods --
Vegetable and fruit products --
Milk, fermentation, and fermented and nonfermented dairy products --
Nondairy fermented foods and products --
Miscellaneous food products --
Culture, microscopic, and sampling methods --
Chemical, biological, and physical methods --
Bioassay and related methods --
Food protection with chemicals and by biocontrol --
Food protection with modified atmospheres --
Radiation protection of foods and nature of microbial radiation resistance --
Protection of foods with low-temperatures --
Food protection with high temperatures --
Protection of foods by drying --
Other food protection methods --
Indicators of food microbial quality and safety --
The HACCP and FSO systems for food safety --
Introduction to foodbourne pathogens --
Staphylococcal gastroenteritis --
Food poisoning caused by gram-positive sporeforming bacteria --
Foodborne listeriosis --
Foodborne gastroenteritis caused by Salmonella and Shigella --
Foodborne gastroenteritis caused by escherichia coli --
Foodborne gastroenteritis caused by vibrio, yersinia, and campylobacter species --
Foodborne animal parasites --
Mycotoxins --
Viruses and some other proven and suspected foodborne biohazards.

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