TY  - GEN
AU  - Jay, James M.
AU  - Loessner, Martin J.
AU  - Golden, David Allen
TI  - Modern Food Microbiology
SN  - 9780387231808
U1  - 576.163 
PY  - 2005///
CY  - New York
PB  - Springer
KW  - Food--Microbiology
KW  - Microbiology
N1  - 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
ER  -