MARC record from Internet Archive

LEADER: 04503cam 2200529 a 4500
001 ocm33666917
003 OCoLC
005 20200113080959.0
008 951106s1996 flua b 001 0 eng
010 $a 95048899
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019 $a1064873754$a1081071009
020 $a0849394422$q(acid-free paper)
020 $a9780849394423$q(acid-free paper)
035 $a(OCoLC)33666917$z(OCoLC)1064873754$z(OCoLC)1081071009
050 00 $aQR115$b.R39 1996
070 0 $aQR115.R39$b1996
072 0 $aQ200
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082 00 $a576/.163$220
084 $a42.30$2bcl
100 1 $aRay, Bibek.
245 10 $aFundamental food microbiology /$cBibek Ray.
260 $aBoca Raton :$bCRC Press,$c℗♭1996.
300 $a516 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
520 1 $a"This text is perfect for students and professionals who want information on the basics of Food Microbiology. Fundamental Food Microbiology also brings you up to date quickly on the latest advances in the field. It is packed with descriptions of foodborne microbes and their effects, technological developments in food production and handling, and approaches to controlling new microbiological problems." "Superbly organized, the book is divided into seven main sections: Introduction to Microbes in Food; Microbial Growth in Food; Beneficial Uses of Microorganisms in Food; Microbial Food Spoilage; Microbial Foodborne Disease; Control of Microorganisms in Food; and Appendices. Topics within chapters are also divided, facilitating reading and comprehension."--Jacket.
505 0 $aHistory and development of food microbiology -- Characteristics of predominant microorganisms in food -- Sources of microorganisms in food -- Significance of microorganisms in food -- Microbial growth characteristics -- Factors influencing microbial growth in food -- Microbial sporulation and sublethal injury -- Microbial metabolism of food components -- Microorganisms used in food fermentation -- Biochemistry of some beneficial traits -- Genetics of some beneficial traits -- Starter cultures and bacteriophages -- Microbiology of fermented food production -- Food ingredients and enzymes of microbial origin -- Food biopreservatives of microbial origin -- Health benefits of beneficial bacteria -- Important factors in microbial food spoilage -- Spoilage of specific food groups -- Food spoilage by microbial enzymes -- New food spoilage bacteria in refrigerated foods -- Indicators of microbial food spoilage -- Important facts in foodborne diseases -- Foodborne intoxications -- Foodborne infections -- Foodborne toxicoinfections -- Opportunistic pathogens, parasites, and algal toxins -- New and emerging foodborne pathogens -- Indicators of bacterial pathogens -- Control of access (cleaning and sanitation) -- Control by physical removal -- Control by heat -- Control by low temperature -- Control by Low pH and organic acids -- Control by modified atmosphere (or reducing O-R potential) -- Control by irradiation -- Control by antimicrobial preservatives -- Control by new nonthermal methods -- Control by combination of methods (hurdle concept) -- Appendix A: Microbial attachment to food and equipment surfaces -- Appendix B: Predictive modeling of microbial growth in food -- Appendix C: Hazard Analysis Critical Control Points (HACCP) -- Appendix D: Detection of microorganisms in food and food environment -- Appendix E: Regulatory agencies monitoring microbiological safety of foods in the United States.
650 0 $aFood$xMicrobiology.
650 6 $aAliments$xMicrobiologie.
650 7 $aFood$xMicrobiology.$2fast$0(OCoLC)fst00930535
650 17 $aMicrobiologie.$2gtt
650 17 $aVoeding.$2gtt
653 0 $aFood
776 08 $iOnline version:$aRay, Bibek.$tFundamental food microbiology.$dBoca Raton : CRC Press, ℗♭1996$w(OCoLC)756463701
938 $aBaker and Taylor$bBTCP$n95048899
938 $aYBP Library Services$bYANK$n851739
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029 1 $aNLGGC$b143068261
029 1 $aNZ1$b4743403
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994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 268 OTHER HOLDINGS