000			02053cam a22003014a 4500
001			13671437
003			OSt
005			20201221100520.0
008			040730s2005 dcua b 001 0 eng
010			_a 2004017880
020			_a1555813089 (hardcover)
040			_aDLC _cATU _dDLC
042			_apcc
050	0	0	_aQR115 _b.M76 2005
082	0	0	_a664/.001/579 _222
100	1		_aMontville, Thomas J. _97139
245	1	0	_aFood microbiology : _ban introduction / _cThomas J. Montville and Karl R. Matthews.
260			_aWashington, D.C. : _bASM Press, _cc2005.
300			_axvi, 380 p. : _bill. ; _c28 cm.
504			_aIncludes bibliographical references and index.
505	0		_aPreface -- 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.
650		0	_aFood _xMicrobiology. _97140
700	1		_aMatthews, Karl R. _97141
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip0421/2004017880.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBOOK
999			_c3652 _d3652