Modern Food Microbiology

By:

Jay, James M

Contributor(s):

Series: (Food science text series)Publication details: Springer, 2005. New York:Edition: 7th edDescription: xx, 790p. ill. ; 26 cmISBN:

9780387231808

Subject(s):

DDC classification:

576.163 JAY/M

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
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	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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