Food microbiology / (Record no. 45883)

MARC details
000 -LEADER
fixed length control field 05891cam a22003617i 4500
003 - CONTROL NUMBER IDENTIFIER
control field CUTN
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20251010112049.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 160128t20162016enka b 001 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781837671823
041 ## - LANGUAGE CODE
Language English
042 ## - AUTHENTICATION CODE
Authentication code lccopycat
060 #4 - NATIONAL LIBRARY OF MEDICINE CALL NUMBER
Classification number QW 85
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.001
Edition number 23
Item number ADA
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Adams, M. R.,
245 10 - TITLE STATEMENT
Title Food microbiology /
Statement of responsibility, etc Martin R. Adams, University of Surrey, Guildford, UK, Maurice O. Moss, University of Surrey, Guildford, UK, Peter J. McClure, Mondēlez International, Bourneville, UK.
250 ## - EDITION STATEMENT
Edition statement 5th edition.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Royal Society of Chemistry,
Date of publication, distribution, etc 2024.
300 ## - PHYSICAL DESCRIPTION
Extent xvi, 561 pages :
Other physical details illustrations (some color) ;
Dimensions 24 cm
505 ## - FORMATTED CONTENTS NOTE
Title Cover<br/>Title<br/>Copyright<br/>Preface to the Fifth Edition<br/>Preface to the Fourth Edition<br/>Abbreviations<br/>Contents<br/>1 The Scope of Food Microbiology<br/>1.1 Micro-organisms and Food<br/>1.2 Microbiological Quality Assurance<br/>Reference<br/>2 Micro-organisms and Food Materials<br/>2.1 Diversity of Habitat<br/>2.2 Micro-organisms in the Atmosphere<br/>2.3 Micro-organisms of Soil<br/>2.4 Micro-organisms of Water<br/>2.5 Micro-organisms of Plants<br/>2.6 Micro-organisms of Animal Origin<br/>2.7 One Health – Conclusions<br/>3 Factors Affecting the Growth and Survival of Micro-organisms in Foods<br/>3.1 Microbial Growth<br/>3.2 Intrinsic Factors (Substrate Limitations)<br/>3.3 Extrinsic Factors (Environmental Limitations)<br/>3.4 Implicit Factors<br/>3.5 Predictive Food Microbiology<br/>References<br/>4 The Microbiology of Food Preservation<br/>4.1 Heat Processing<br/>4.2 Irradiation<br/>4.3 High-pressure Processing – Pascalization<br/>4.4 Pulsed Electric Fields<br/>4.5 Low-temperature Storage – Chilling and Freezing<br/>4.6 Chemical Preservatives<br/>4.7 Modification of Atmosphere<br/>4.8 Control of Water Activity<br/>4.9 Compartmentalization<br/>References<br/>5 Microbiology of Primary Food Commodities<br/>5.1 What is Spoilage?<br/>5.2 Milk<br/>5.3 Meat<br/>5.4 Fish<br/>5.5 Plant Products<br/>References<br/>6 Food Microbiology and Public Health<br/>6.1 Food Hazards<br/>6.2 Significance of Foodborne Disease<br/>6.3 Incidence of Foodborne Illness<br/>6.4 Risk Factors Associated with Foodborne Illness<br/>6.5 The Changing Scene and Emerging Pathogens<br/>6.6 The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora<br/>6.7 The Pathogenesis of Diarrhoeal Disease<br/>References<br/>7 Bacterial Agents of Foodborne Illness<br/>7.1 Aeromonas hydrophila<br/>7.2 Bacillus cereus and Other Bacillus Species<br/>7.3 Brucella<br/>7.4 Campylobacter<br/>7.5 Clostridium botulinum<br/>7.6 Clostridium perfringens<br/>7.7 Cronobacter Species<br/>7.8 Escherichia coli<br/>7.9 Listeria monocytogenes<br/>7.10 Mycobacterium Species<br/>7.11 Plesiomonas shigelloides<br/>7.12 Salmonella<br/>7.13 Shigella<br/>7.14 Staphylococcus aureus<br/>7.15 Vibrio<br/>7.16 Yersinia enterocolitica<br/>7.17 Scombrotoxic Fish Poisoning<br/>7.18 Conclusion<br/>References<br/>8 Non-bacterial Agents of Foodborne Illness<br/>8.1 Helminths<br/>8.2 Protozoa<br/>8.3 Toxigenic Algae<br/>8.4 Toxigenic Fungi<br/>8.5 Foodborne Viruses<br/>8.6 Spongiform Encephalopathies<br/>Reference<br/>9 Fermented and Microbial Foods<br/>9.1 Introduction<br/>9.2 Yeasts<br/>9.3 Lactic Acid Bacteria<br/>9.4 Activities of Lactic Acid Bacteria in Foods<br/>9.5 Fermented Milks<br/>9.6 Cheese<br/>9.7 Fermented Plant Products<br/>9.8 Fermented Meats<br/>9.9 Fermented Fish<br/>9.10 Beer<br/>9.11 Vinegar<br/>9.12 Mould Fermentations<br/>9.13 Single-cell Protein, Mycoprotein and Industrial Microbiology<br/>9.14 Conclusion<br/>References<br/>10 Methods for the Microbiological Examination of Foods<br/>10.1 Microbiological Quality and Indicator Organisms<br/>10.2 Direct Examination<br/>10.3 Culture Techniques<br/>10.4 Enumeration Methods<br/>10.5 Alternative Methods<br/>10.6 Rapid Methods for the Detection of Specific Organisms and Toxins<br/>10.7 Next-generation Sequencing Methods<br/>10.8 Quality Assurance of Laboratory Performance<br/>Reference<br/>11 Controlling the Microbiological Quality of Foods<br/>11.1 Quality and Criteria<br/>11.2 Sampling Schemes<br/>11.3 Quality Control Using Microbiological Criteria<br/>11.4 Control at Source<br/>11.5 Codes of Good Manufacturing Practice<br/>11.6 The Hazard Analysis and Critical Control Point Concept<br/>11.7 Quality Systems: BS 5750 and ISO 9000 Series<br/>11.8 Risk Analysis<br/>References<br/>12 Further Reading<br/>Information Sources on the Internet<br/>Subject Index<br/>
520 ## - SUMMARY, ETC.
Summary, etc Food Microbiology<br/>Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation. Food Microbiology has been the most popular textbook in this area since it was first published in 1995. Now in its fifth edition, the highly successful authors bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents. It covers the three main aspects of the interaction between micro-organisms and food and the positive and negative features that result. Attention is paid to the illustrations included and there is a discussion on the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Finally, recent developments in procedures used to assay and control the microbiological quality of food and protect public health are reported. Thorough and accessible, this book is designed for students in the biological sciences, biotechnology, and food science, as well as a valuable resource for researchers, teachers, and practising food microbiologists.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
650 #2 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food Microbiology.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Moss, M. O.,
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name McClure, Peter J.,
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type General Books
100 1# - MAIN ENTRY--PERSONAL NAME
Relator term author.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references (pages 497-505) and index.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
General subdivision Microbiology.
700 1# - ADDED ENTRY--PERSONAL NAME
Relator term author.
700 1# - ADDED ENTRY--PERSONAL NAME
Relator term author.
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c copycat
d 2
e ncip
f 20
g y-gencatlg
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Location Shelving location Date of Cataloging Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Dewey Decimal Classification     Non-fiction CUTN Central Library CUTN Central Library Medicine, Technology & Management 10/10/2025   664.001 ADA 54536 10/10/2025 10/10/2025 General Books