Food microbiology: fundamentals and frontiers
10 major sections of the book address: 1. Factors of Special Significance to Food Microbiology (basic principles that affect the growth, survival, and death of microorganisms, coverage of bacterial spores, the use of indicator microorganisms and biodefense. 2. Microbial Spoilage of Foods and Public Health Concerns (spoilage, dominant microorganisms, spoilage patterns for major food categories. 3. Foodborne Pathogenic Bacteria (pathogens in the context of their pathogenic mechanisms, tolerance to preservation methods, epidemiology, metabolic characteristics of each microorganism, symptoms of illness, and common food reservoirs). 4. Mycotoxigenic Molds. 5. Viruses. 6. Prions. 7. Foodborne and Waterborne Parasites. 8. Preservatives and Preservation Methods (mechanisms, models, and kinetics elucidating physical,chemical and biological food preservation). 9. Fermentations and Beneficial Microorganisms (genetics and physiology of microorganisms involved in fermentation of foods and beverages, and probiotics)). 10. Advanced Techniques in Food Microbiology (rapid, genetic and immunological methods for detecting foodborne microorganisms, predictive modeling, risk assessment, hazard analysis and critical control points, and molecular source tracking).
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| Format: | Texto biblioteca |
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Washington, D.C. (USA) ASM Press
2007
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| Subjects: | FOODS, FOOD HYGIENE, MICROBIOLOGY, MICROBIOLOGICAL ANALYSIS, FOOD SAFETY, CONTAMINATION, PRESERVATION, BACTERIA, FOODBORNE DISEASES, PROBIOTICS, INNOCUITE DES PRODUITS ALIMENTAIRES, MALADIE TRANSMISSIBLE PAR ALIMENT, PROBIOTIQUE, PRODUIT ALIMENTAIRE, HYGIENE DES ALIMENTS, MICROBIOLOGIE, ANALYSE MICROBIOLOGIQUE, INOCUIDAD ALIMENTARIA, CONTAMINACION, PRESERVACION, ENFERMEDADES TRANSM POR ALIMENTOS, PROBIOTICOS, ALIMENTOS, HIGIENE DE LOS ALIMENTOS, MICROBIOLOGIA, ANALISIS MICROBIOLOGICO, |
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| Summary: | 10 major sections of the book address: 1. Factors of Special Significance to Food Microbiology (basic principles that affect the growth, survival, and death of microorganisms, coverage of bacterial spores, the use of indicator microorganisms and biodefense. 2. Microbial Spoilage of Foods and Public Health Concerns (spoilage, dominant microorganisms, spoilage patterns for major food categories. 3. Foodborne Pathogenic Bacteria (pathogens in the context of their pathogenic mechanisms, tolerance to preservation methods, epidemiology, metabolic characteristics of each microorganism, symptoms of illness, and common food reservoirs). 4. Mycotoxigenic Molds. 5. Viruses. 6. Prions. 7. Foodborne and Waterborne Parasites. 8. Preservatives and Preservation Methods (mechanisms, models, and kinetics elucidating physical,chemical and biological food preservation). 9. Fermentations and Beneficial Microorganisms (genetics and physiology of microorganisms involved in fermentation of foods and beverages, and probiotics)). 10. Advanced Techniques in Food Microbiology (rapid, genetic and immunological methods for detecting foodborne microorganisms, predictive modeling, risk assessment, hazard analysis and critical control points, and molecular source tracking). |
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