Food Microbiology. An Introduction. 3rd Edition

John Wiley and Sons Ltd, August 2012, Pages: 570

This textbook covers the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts.  It provides a classroom–friendly text that has been student tested for level and depth of coverage. This new edition offers a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor; encouraging today’s students to acquire the understanding and skills necessary for practicing food safety in the future.

Preface
About the Authors

I. Basics of Food Microbiology

1 The Trajectory of Food Microbiology

2 Microbial Growth, Survival, and Death in Foods

3 Spores and Their Significance

4 Detection and Enumeration of Microbes in Food

5 Rapid and Automated Microbial Methods

6 Indicator Microorganisms and Microbiological Criteria

II. Foodborne Pathogenic Bacteria

7 Regulatory Issues

8 Bacillus cereus

9 Campylobacter Species

10 Clostridium botulinum

11 Clostridium perfringens

12 Enterohemorrhagic Escherichia coli

13 Listeria monocytogenes

14 Salmonella Species

15 Shigella Species

16 Staphylococcus aureus

17 Vibrio Species

18 Yersinia enterocolitica

III. Other Microbes Important in Food

19 Lactic Acid Bacteria and Their Fermentation Products

20 Yeast-Based and Other Fermentations

21 Spoilage Organisms

22 Molds

23 Parasites

24 Viruses and Prions

IV. Control of Microorganisms in Food

25 Chemical Antimicrobials

26 Biologically Based Preservation and Probiotic Bacteria

27 Physical Methods of Food Preservation

28 Nonthermal Processing

29 Sanitation and Related Practices

Critical Thinking Skills

Useful Websites

Glossary

Answers to Crossword Puzzles

Answers to Questions for Critical Thought

Index

Thomas J. Montville

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