000			02035 a2200217 4500
020			_a9780387231808
040			_cCUS
082			_a576.163 _bJAY/M
100			_aJay, James M. _97352
245			_aModern Food Microbiology
250			_a7th ed.
260			_bSpringer, _c2005. _aNew York:
300			_axx, 790p. _bill. ; _c26 cm.
440			_a(Food science text series) _917260
505			_aHistory 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.
650			_aFood--Microbiology _96795
650			_aMicrobiology _94474
700			_aLoessner, Martin J. _917261
700			_aGolden, David Allen _917262
942			_cWB16
999			_c198953 _d198953