(Ebook) Food Microbiology An Introduction, 2nd Edition by Thomas J. Montville, Karl R. Matthews ISBN 9781621980315, 9789812706393, 1621980316, 9812706399

(Ebook) Food Microbiology An Introduction, 2nd Edition by Thomas J. Montville, Karl R. Matthews ISBN 9781621980315, 9789812706393, 1621980316, 9812706399

This impressive Second Edition covers the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. This textbook presents a classroom-friendly adaptation offering a straightforward approach to learning the core principles without sacrificing depth, clarity, or rigor. It introduces the genetics and mechanisms important to specific issues in food microbiology and includes expanded coverage of food fermentations. The first section, “Basics of Food Microbiology,” cements foundational material, while the next four sections detail specific food-borne organisms and strategies for controlling them. Descriptions of outbreaks of food-related infections inject life into each pathogen covered. Additionally, this textbook employs attractive instructive material such as text boxes, case studies, chapter summaries, questions for critical thought, and a glossary.
Content:
Front Matter
• Preface
• Table of Contents
•Section 1. Basics of Food Microbiology
1. The Trajectory of Food Microbiology
2. Factors That Influence Microbes in Foods
3. Spores and Their Significance
4. Detection and Enumeration of Microbes in Food
5. Rapid and Automated Milcrobial Methods
6. Indicator Microorganisms and Microbiological Criteria
•Section 2. Gram-Negative Foodborne Pathogenic Bacteria
7. Salmonella Species
8. Campylobacter Species
9. Enterohemorrhagic Escherichia coli
10. Yersinia Enterocolitica
11. Shigella Species
12. Vibrio Species
•Section 3. Gram-Positive Foodborne Pathogenic Bacteria
13. Listeria Monocytogenes
14. Staphylococcus aureus
15. Clostridium botulinum
16. Clostridium perfringens
17. Bacillus cereus
•Section 4. Other Microbes Important in Food
18. Lactic Acid Bacteria and Food Fermentations
19. Yeast-Based and other Fermentations
20. Spoilage Organisms
21. Molds
22. Viruses and Prions
•Section 5. Control of Microorgnisms in Food
23. Antimicrobial Preservatives
24. Biologically Based Preservation and Probiotic Bacteria
25. Physical Methods of Food Preservation
26. Industrial Strategies for Ensuring Safe Food
• Glossary
• Answers to Puzzles
Index