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[null,"1.","Record Nr.",null,"UNINA9911004747503321"]
[null,null,"Titolo",null,"Food microbiology [[electronic resource] ] : fundamentals and frontiers / / edited by Michael P. Doyle, Robert L. Buchanan"]
[null,null,"Pubbl/distr/stampa",null,"Washington, D.C., : ASM Press, c2013"]
[null,null,"ISBN",null,"1-62870-225-7"]
[{"$nulls":4},"1-55581-846-3"]
[null,null,"Edizione",null,"[4th edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource : illustrations"]
[null,null,"Disciplina",null,"664.001"]
[{"$nulls":4},"664.001579"]
[null,null,"Soggetti",null,"Food - Microbiology"]
[{"$nulls":4},"Sanitary microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; I- Factors of Special Significance to Food Microbiology; 1. Physiology, Growth, and Inhibition of Microbes in Foods; Microbial Physiology and metabolism; Microbial Growth Kinetics; Food Ecosystems; Conclusion; References; 2. Antimicrobial Resistance; Antimicrobial and Resistance; Critical Issues, Gaps, and Future Directions; Concluding Remarks; References; 3. Spores and Their Significance; PHYLOGENY OF SPOREFORMERS; SPORULATION; THE SPORE; SPORE RESISTANCE; SPORE ACTIVATION, GERMINATION, AND OUTGROWTH"]
[{"$nulls":4},"PRACTICAL 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"]
[{"$nulls":4},"INTENTIONAL VERSUS UNINTENTIONAL CONTAMINATIONINTENTIONAL FOOD CONTAMINATION RISK MANAGEMENT; CARVER+Shock; References; II- Microbial Spoilage and Public Health Concerns; 6. Meat, "]
[{"$nulls":4},"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"]
[{"$nulls":4},"MILK AND DAIRY PRODUCTS AS GROWTH MEDIAPUBLIC HEALTH SIGNIFICANCE OF MILK AND DAIRY PRODUCTS; PSYCHROTROPHIC SPOILAGE; SPOILAGE BY FERMENTATIVE NONSPOREFORMERS; SPORE-FORMING BACTERIA; YEASTS AND MOLDS; References; 8. Fruits and Vegetables; MAIN CHARACTERISTICS OF FRUITS AND VEGETABLES AND THEIR ROLES IN MICROBIAL SPOILAGE; ORIGIN OF CONTAMINATION; CAUSES OF DISEASE OR SPOILAGE; DEFENSE REACTIONS; CONTROLLING SPOILAGE; CONCLUSION; References; 9. Nuts, Seeds, and Cereals; MICROBIOLOGY OF NUTS; MICROBIOLOGY OF GRAINS AND MILLED CEREAL GRAINS; References; III- Foodborne Pathogenic Bacteria"]
[{"$nulls":4},"12. Enterohemorrhagic Escherichia coli"]
[null,null,null,"Sommario/riassunto","This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume."]