000			02467nam a22002057a 4500
003			OSt
008			220203b ||||| |||| 00| 0 eng d
020			_a9788181285287
082			_a664 _bJAY/MO
100			_aJay,James M. _95163
100			_aLoessner,Martin J. _9717
100			_aGolden,David A. _9718
245			_aModern Food Microbiology
250			_a7 th
260			_aNew Delhi _bSpringer _c2012
300			_a790
490			_aFood Science Text Series
505			_aPart I—HISTORICAL BACKGROUND 1—History of Microorganisms in Food Part II—HABITATS, TAXONOMY, AND GROWTH PARAMETERS 2—Taxonomy, Role, and Significance of Microorganisms in Foods . 3—Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth Part III—MICROORGANISMS IN FOODS 4—Fresh Meats and Poultry 5—Processed Meats and Seafoods 6—Vegetable and Fruit Products 7—Milk, Fermentation, and Fermented and Nonfermented Dairy Products 8—Nondairy Fermented Foods and Products 9—Miscellaneous Food Products Part IV—DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTSIN FOODS 10—Culture, Microscopic, and Sampling Methods 11—Chemical, Biological, and Physical Methods 12—Bioassay and Related Methods Part V—FOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS,THERMOPHILES, AND RADIATION RESISTANT BACTERIA 13—Food Protection with Chemicals, and by Biocontrol 14—Food Protection with Modified Atmosphere 15—Radiation Protection of Foods, and Nature of Microbial Radiation Resistance. 16—Protection of Foods with Low-Temperatures 17—Food Protection with High Temperatures 18—Protection of Foods by Drying 19—Other Food Protection Methods Part VI—INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLESOF QUALITY CONTROL, AND MICROBIOLOGICAL CRITERIA 20—Indicators of Food Microbial Quality and Safety 21—The HACCP and FSO Systems for Food Safety Part VII—FOODBORNE DISEASES . 22—Introduction to Foodborne Pathogens 23—Staphylococcal Gastroenteritis 24—Food Poisoning Caused by Gram-Positive Sporeforming Bacteria 25—Foodborne Listeriosis 26—Foodborne Gastroenteritis Caused by Salmonellaand Shigella 27—Foodborne Gastroenteritis Caused by Escherichia coli 28—Foodborne Gastroenteritis Caused by Vibri Yersinia and Campylobacter Species 29—Foodborne Animal Parasite 30—Mycotoxins 31—Viruses and Some Other Proven and Suspected Foodborne Biohazards
942			_cBK
999			_c14434 _d14434