04428nam 2200637Ia 450 991100474750332120190325153020.01-62870-225-71-55581-846-3(CKB)2670000000421239(EBL)1600267(SSID)ssj0000956437(PQKBManifestationID)11535332(PQKBTitleCode)TC0000956437(PQKBWorkID)10965067(PQKB)11086714(MiAaPQ)EBC1600267(PPN)197078575(EXLCZ)99267000000042123920070410d2013 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierFood microbiology[electronic resource] fundamentals and frontiers /edited by Michael P. Doyle, Robert L. Buchanan4th edition.Washington, D.C. ASM Pressc20131 online resource illustrationsDescription based upon print version of record.1-55581-626-6 Includes bibliographical references and index.Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; I- Factors of Special Significance to Food Microbiology; 1. Physiology, Growth, and Inhibition of Microbes in Foods; Microbial Physiology and metabolism; Microbial Growth Kinetics; Food Ecosystems; Conclusion; References; 2. Antimicrobial Resistance; Antimicrobial and Resistance; Critical Issues, Gaps, and Future Directions; Concluding Remarks; References; 3. Spores and Their Significance; PHYLOGENY OF SPOREFORMERS; SPORULATION; THE SPORE; SPORE RESISTANCE; SPORE ACTIVATION, GERMINATION, AND OUTGROWTHPRACTICAL PROBLEMS OF SPORES IN THE FOOD INDUSTRYCLASSES OF FOODS SPOILED BY SPOREFORMERS; DETECTION OF FOOD SPOILAGE SPORE-FORMINGORGANISMS AND THEIR PREVENTION; SPORES AS PROBIOTIC AGENTS; MODELING GROWTH OF SPOREFORMERS IN FOODS; References; 4. Microbiological Criteria and Indicator Microorganisms; MICROBIOLOGICAL RISK MANAGEMENT METRICS; INTRODUCTION TO SAMPLING PLANS; PERFORMANCE OF SAMPLING PLANS; MICROBIOLOGICAL PROFILE OF A FOOD PRODUCT; PERFORMANCE OF CONTROL MEASURES; INDEX AND INDICATOR MICROORGANISMS; References; 5. Biosecurity: Food Protection and Defense; HISTORICAL PERSPECTIVEINTENTIONAL VERSUS UNINTENTIONAL CONTAMINATIONINTENTIONAL FOOD CONTAMINATION RISK MANAGEMENT; CARVER+Shock; References; II- Microbial Spoilage and Public Health Concerns; 6. Meat, Poultry, and Seafood; Microbial Ecology of Muscle Foods; MICROBIAL SPOILAGE OF MUSCLE FOODS; FERMENTED MEATS, BACTERIOCINS, AND PROBIOTIC FOODS; PATHOGENS IN MUSCLE FOODS; ANTIMICROBIAL RESISTANCE; ENVIRONMENTAL CONTAMINATION CONCERNS; MUSCLE FOOD TRACEABILITY; MEAT PROCESSING AND MICROBIAL CONTROL; MEAT; POULTRY; SEAFOOD; CONCLUDING REMARKS; References; 7. Milk and Dairy ProductsMILK AND DAIRY PRODUCTS AS GROWTH MEDIAPUBLIC HEALTH SIGNIFICANCE OF MILK AND DAIRY PRODUCTS; PSYCHROTROPHIC SPOILAGE; SPOILAGE BY FERMENTATIVE NONSPOREFORMERS; SPORE-FORMING BACTERIA; YEASTS AND MOLDS; References; 8. Fruits and Vegetables; MAIN CHARACTERISTICS OF FRUITS AND VEGETABLES AND THEIR ROLES IN MICROBIAL SPOILAGE; ORIGIN OF CONTAMINATION; CAUSES OF DISEASE OR SPOILAGE; DEFENSE REACTIONS; CONTROLLING SPOILAGE; CONCLUSION; References; 9. Nuts, Seeds, and Cereals; MICROBIOLOGY OF NUTS; MICROBIOLOGY OF GRAINS AND MILLED CEREAL GRAINS; References; III- Foodborne Pathogenic Bacteria12. Enterohemorrhagic Escherichia coliThis essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.FOSC 3018 : Food Microbiology and Quality Assurance ;TextbookFOSC 3001 : Food Quality and Regulation ;TextbookFOSC 3002 : Food Processing and Manufacturing ;TextbookFoodMicrobiologySanitary microbiologyFoodMicrobiology.Sanitary microbiology.664.001664.001579Doyle Michael P.1949-66351Buchanan Robert L1824934MiAaPQMiAaPQMiAaPQBOOK9911004747503321Food microbiology4392354UNINA