Food Microbiology : An Introduction, Third Edition

This textbook presents authoritative coverage in a format designed to facilitate teaching and learning. Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes. Includes expert perspectives on parasites, viruses and prions, and non-thermal processes. Incorporates instructors' input to further clarify complex topics in the field of food microbiology. Presents explicit learning goals to focus students on the core principles of food microbiology. Including Topics Such As Mad Cow Disease, Food Biosecurity And Molecular-based Food Detection Systems, This Title Offers Chapters Summaries And Real-life Examples In Order To Explain Key Concepts And Fundamental Theories. 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 -- 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 --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 -- 25. Chemical Antimicrobials -- 26. Biologically Based Preservation And Probiotic Bacteria -- 27. Physical Methods Of Food Preservation -- 28. Nonthermal Processing -- 29. Sanitation And Related Practices. Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. Revised Edition Of Food Microbiology : An Introduction / Thomas J. Montville And Karl R. Matthews. 2nd Ed. 2008. Includes Bibliographical References And Index. The newly updated and expanded Food Microbiology: An Introduction, Third Edition includes expert perspectives on parasites, viruses and prions, and non-thermal processes. The text incorporates instructors' input to further clarify complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.The book presents explicit learning goals to focus students on the core principles of food microbiology and introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes. For more on the book and information on requesting an examination copy please visit http://www.asmscience.org/instructors. Hardcover, 570 pages, full-color, illustrations. Interested in purchasing this title as an electronic publication? Click here for the electronic version on Vital Source!Click here for the electronic version on Course Smart! This textbook presenents authoritative coverage in a format designed to facilitate teaching and learning.