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Book Cover
PRINTED BOOKS
Author Jay, James M. (James Monroe), 1927-

Title Modern food microbiology / James M. Jay.

Published New York, NY : Springer Publishers, 2005.

Copies

Location Call No. Status
 UniM ERC  664.001579 JAY    AVAILABLE
Edition 7th ed.
Physical description xx, 790 pages : illustrations ; 26 cm.
Series Food science text series.
Food science text series.
Bibliography Includes bibliographical references and index.
Contents Part I Historical Background 1 -- 1 History of Microorganisms in Food 3 -- Part II Habitats, Taxonomy, and Growth Parameters 11 -- 2 Taxonomy, Role, and Significance of Microorganisms in Foods 13 -- 3 Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth 39 -- Part III Microorganisms in Foods 61 -- 4 Fresh Meats and Poultry 63 -- 5 Processed Meats and Seafoods 101 -- 6 Vegetable and Fruit Products 125 -- 7 Milk, Fermentation, and Fermented and Nonfermented Dairy Products 149 -- 8 Nondairy Fermented Foods and Products 175 -- 9 Miscellaneous Food Products 197 -- Part IV Determining Microorganisms and/or Their Products in Foods 215 -- 10 Culture, Microscopic, and Sampling Methods 217 -- 11 Chemical, Biological, and Physical Methods 241 -- 12 Bioassay and Related Methods 285 -- Part V Food Protection and some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria 299 -- 13 Food Protection with Chemicals, and by Biocontrol 301 -- 14 Food Protection with Modified Atmospheres 351 -- 15 Radiation Protection of Foods, and Nature of Microbial Radiation Resistance 371 -- 16 Protection of Foods with Low-Temperatures 395 -- 17 Food Protection with High Temperatures 415 -- 18 Protection of Foods by Drying 443 -- 19 Other Food Protection Methods 457 -- Part VI Indicators of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria 471 -- 20 Indicators of Food Microbial Quality and Safety 473 -- 21 HACCP and FSO Systems for Food Safety 497 -- Part VII Foodborne Diseases 517 -- 22 Introduction to Foodborne Pathogens 519 -- 23 Staphylococcal Gastroenteritis 545 -- 24 Food Poisoning Caused by Gram-Positive Sporeforming Bacteria 567 -- 25 Foodborne Listeriosis 591 -- 26 Foodborne Gastroenteritis Caused by Salmonella and Shigella 619 -- 27 Foodborne Gastroenteritis Caused by Escherichia coli 637 -- 28 Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species 657 -- 29 Foodborne Animal Parasites 679 -- 30 Mycotoxins 709 -- 31 Viruses and Some Other Proven and Suspected Foodborne Biohazards 727.
Summary "Modern Food Microbiology explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The Sixth Edition of this text includes new chapters on food preservation by modified atmospheres, high pressure and pulsed electric field processing, and an introduction to foodborne pathogens." "This book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition, microbiology, biology, or biological science departments. As part of Aspen's Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in food science as developed by the Institute of Food Technologists. In addition, it will provide food scientists with practical information about the most essential factors and principles that affect microorganisms in foods."--BOOK JACKET.
Subject Food -- Microbiology.
ISBN 0387231803