MARC Record from marc_columbia

LEADER: 04244fam a2200373 a 4500
001 4052225
005 20221027024832.0
008 951106s1996 flua b 001 0 eng
010 $a 95048899
020 $a0849394422
035 $a(OCoLC)33666917
035 $a(OCoLC)ocm33666917
035 $9ALR6895HS
035 $a(NNC)4052225
035 $a4052225
040 $aDLC$cDLC$dNNC-M$dOrLoB-B
050 00 $aQR115$b.R39 1996
082 00 $a576/.163$220
100 1 $aRay, Bibek.$0http://id.loc.gov/authorities/names/n87848191
245 10 $aFundamental food microbiology /$cBibek Ray.
260 $aBoca Raton, FL :$bCRC Press,$c1996.
300 $a516 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references and index.
505 20 $gCh. 1.$tHistory and Development of Food Microbiology --$gCh. 2.$tCharacteristics of Predominant Microorganisms in Food --$gCh. 3.$tSources of Microorganisms in Food --$gCh. 4.$tSignificance of Microorganisms in Food --$gCh. 5.$tMicrobial Growth Characteristics --$gCh. 6.$tFactors Influencing Microbial Growth in Food --$gCh. 7.$tMicrobial Sporulation and Sublethal Injury --$gCh. 8.$tMicrobial Metabolism of Food Components --$gCh. 9.$tMicroorganisms Used in Food Fermentation --$gCh. 10.$tBiochemistry of Some Beneficial Traits --$gCh. 11.$tGenetics of Some Beneficial Traits --$gCh. 12.$tStarter Cultures and Bacteriophages --$gCh. 13.$tMicrobiology of Fermented Food Production --$gCh. 14.$tFood Ingredients and Enzymes of Microbial Origin --$gCh. 15.$tFood Biopreservatives of Microbial Origin --$gCh. 16.$tHealth Benefits of Beneficial Bacteria --$gCh. 17.$tImportant Factors in Microbial Food Spoilage --$gCh. 18.$tSpoilage of Specific Food Groups --$gCh. 19.$tFood Spoilage by Microbial Enzymes --
505 80 $gCh. 20.$tNew Food Spoilage Bacteria in Refrigerated Foods --$gCh. 21.$tIndicators of Microbial Food Spoilage --$gCh. 22.$tImportant Facts in Foodborne Diseases --$gCh. 23.$tFoodborne Intoxications --$gCh. 24.$tFoodborne Infections --$gCh. 25.$tFoodborne Toxicoinfections --$gCh. 26.$tOpportunistic Pathogens, Parasites, and Algal Toxins --$gCh. 27.$tNew and Emerging Foodborne Pathogens --$gCh. 28.$tIndicators of Bacterial Pathogens --$gCh. 29.$tControl of Access (Cleaning and Sanitation) --$gCh. 30.$tControl by Physical Removal --$gCh. 31.$tControl by Heat --$gCh. 32.$tControl by Low Temperature --$gCh. 33.$tControl by Reduced A[subscript w] --$gCh. 34.$tControl by Low pH and Organic Acids --$gCh. 35.$tControl by Modified Atmosphere (or Reducing O-R Potential) --$gCh. 36.$tControl by Irradiation --$gCh. 37.$tControl by Antimicrobial Preservatives --$gCh. 38.$tControl by New Nonthermal Methods --$gCh. 39.$tControl by Combination of Methods (Hurdle Concept) --
505 80 $tAppendix A Microbial Attachment to Food and Equipment Surfaces --$tAppendix B Predictive Modeling of Microbial Growth in Food --$tAppendix C Hazard Analysis Critical Control Points (HACCP) --$tAppendix D Detection of Microorganisms in Food and Food Environment --$tAppendix E Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States.
520 $aThis 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.
520 8 $aSuperbly 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.
650 0 $aFood$xMicrobiology.$0http://id.loc.gov/authorities/subjects/sh85050202
650 2 $aFood.$0https://id.nlm.nih.gov/mesh/D005502
650 2 $aMicrobiology.$0https://id.nlm.nih.gov/mesh/D008829
852 00 $boff,hsl$hQR115$i.R39 1996