LEADER 04428nam 2200637Ia 450 001 9911004747503321 005 20190325153020.0 010 $a1-62870-225-7 010 $a1-55581-846-3 035 $a(CKB)2670000000421239 035 $a(EBL)1600267 035 $a(SSID)ssj0000956437 035 $a(PQKBManifestationID)11535332 035 $a(PQKBTitleCode)TC0000956437 035 $a(PQKBWorkID)10965067 035 $a(PQKB)11086714 035 $a(MiAaPQ)EBC1600267 035 $a(PPN)197078575 035 $a(EXLCZ)992670000000421239 100 $a20070410d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFood microbiology$b[electronic resource] $efundamentals and frontiers /$fedited by Michael P. Doyle, Robert L. Buchanan 205 $a4th edition. 210 $aWashington, D.C. $cASM Press$dc2013 215 $a1 online resource $cillustrations 300 $aDescription based upon print version of record. 311 $a1-55581-626-6 320 $aIncludes bibliographical references and index. 327 $aCover; 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 OUTGROWTH 327 $aPRACTICAL 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 PERSPECTIVE 327 $aINTENTIONAL 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 Products 327 $aMILK 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 Bacteria 327 $a12. Enterohemorrhagic Escherichia coli 330 $aThis essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. 410 0$aFOSC 3018 : Food Microbiology and Quality Assurance ;$vTextbook 410 0$aFOSC 3001 : Food Quality and Regulation ;$vTextbook 410 0$aFOSC 3002 : Food Processing and Manufacturing ;$vTextbook 606 $aFood$xMicrobiology 606 $aSanitary microbiology 615 0$aFood$xMicrobiology. 615 0$aSanitary microbiology. 676 $a664.001 676 $a664.001579 701 $aDoyle$b Michael P.$f1949-$066351 701 $aBuchanan$b Robert L$01824934 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911004747503321 996 $aFood microbiology$94392354 997 $aUNINA