TY  - BOOK
AU  - Montville,Thomas J.
AU  - Matthews,Karl R.
TI  - Food microbiology: an introduction 
SN  - 1555813089 (hardcover)
AV  - QR115 .M76 2005
U1  - 664/.001/579 22
PY  - 2005///
CY  - Washington, D.C.
PB  - ASM Press
KW  - Food
KW  - Microbiology
N1  - 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
UR  - http://www.loc.gov/catdir/toc/ecip0421/2004017880.html
ER  -