Food microbiology :
by Montville, Thomas J.
Item type | Current location | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | University of Sargodha-Central Library | 664.001 MOF (Browse shelf) | Available | 61927 |
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664.001 MAF Fat crystal networks / | 664.001 MIC Microbiology of fresh produce / | 664.001 MOF Food microbiology : | 664.001 MOF Food microbiology : | 664.001 NAF Food Microbiology / | 664.001 NAT Natural food antimicrobial systems / | 664.001 RAF Fundamental food microbiology / |
Includes bibliographical references and index.
Preface -- Basics of food microbiology -- The trajectory of food microbiology -- Microbial growth, survival, and death in foods -- Spores and their significance -- Detection and enumeration of microbes in food -- Rapid and automated microbial methods -- Indicator microorganisms and microbiological criteria -- Gram-negative food-borne pathogenic bacteria -- Salmonella species -- Campylobacter jejuni -- Enterohemorrhagic escherichia coli -- Yersinia enterocolitica -- Shigella species -- Vibrio species -- Gram-positive food-borne pathogenic bacteria -- Listeria monocytogenes -- Staphylococcus aureus -- Clostridium botulinum -- Clostridium perfringens -- Bacillus cereus -- Other microbes important in food -- Fermentative organisms -- Spoilage organisms -- Molds -- Viruses and prions -- Control of microorganisms in food -- Chemical antimicrobials -- Biologically based preservation systems and probiotics -- Physical methods of food preservation -- Industrial strategies of ensuring safe food -- Index.
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