Modern Food Microbiology
- 7th ed.
- New York: Springer, 2005.
- xx, 790p. ill. ; 26 cm.
- (Food science text series) .
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.