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Food Microbiology 4/e : An Introduction
ÆǸŰ¡°Ý  : 90,000¿ø
Àû¸³±Ý  : 2,700Á¡
ÃâÆǻ砠: ASM Press
ÀúÀÚ  : Montville
¹ßÇàÀÏ  : 2017³â
ÆäÀÌÁö ¼ö  : 570¸é
ISBN  : 9781555819385
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SECTION 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 | SECTION II Foodborne Pathogenic Bacteria | 7 Regulatory Issues | 8 Bacillus cereus Outbreak | 9 Campylobacter Species Outbreak | 10 Clostridium botulinum Introduction Four Faces of Botulism | 11 Clostridium perfringens The Foodborne Illness A Spore's-Eye View of Clostridium perfringens Toxicoinfections | 12 Enterohemorrhagic Escherichia coli Outbreak | 13 Listeria monocytogenes Outbreak | 14 Salmonella Species Outbreak | 15 Shigella Species Outbreak | 16 Staphylococcus aureus Outbreak | 17 Vibrio Species Outbreak | 18 Yersinia enterocolitica Outbreak | SECTION III Other Microbes Important in Food | 19 Lactic Acid Bacteria and Their Fermentation Products Introduction | 20 Yeast-Based and Other Fermentations Introduction | 21 Spoilage Organisms Introduction | 22 Molds Introduction | 23 Parasites Outbreak | 24 Viruses and Prions Introduction | SECTION IV Control of Microorganisms in Food | 25 Chemical Antimicrobials Introduction | 26 Biologically Based Preservation and Probiotic Bacteria Introduction | 27 Physical Methods of Food Preservation Introduction | 28 Nonthermal Processing Introduction | 29 Sanitation and Related Practices Introduction
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