000			05891cam a22003617i 4500
003			CUTN
005			20251010112049.0
008			160128t20162016enka b 001 0 eng d
020			_a9781837671823
041			_aEnglish
042			_alccopycat
060		4	_aQW 85
082	0	4	_a664.001 _223 _bADA
100	1		_aAdams, M. R.,
100	1		_eauthor.
245	1	0	_aFood microbiology / _cMartin R. Adams, University of Surrey, Guildford, UK, Maurice O. Moss, University of Surrey, Guildford, UK, Peter J. McClure, Mondēlez International, Bourneville, UK.
250			_a5th edition.
260			_bRoyal Society of Chemistry, _c2024.
300			_axvi, 561 pages : _billustrations (some color) ; _c24 cm
504			_aIncludes bibliographical references (pages 497-505) and index.
505			_tCover Title Copyright Preface to the Fifth Edition Preface to the Fourth Edition Abbreviations Contents 1 The Scope of Food Microbiology 1.1 Micro-organisms and Food 1.2 Microbiological Quality Assurance Reference 2 Micro-organisms and Food Materials 2.1 Diversity of Habitat 2.2 Micro-organisms in the Atmosphere 2.3 Micro-organisms of Soil 2.4 Micro-organisms of Water 2.5 Micro-organisms of Plants 2.6 Micro-organisms of Animal Origin 2.7 One Health – Conclusions 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods 3.1 Microbial Growth 3.2 Intrinsic Factors (Substrate Limitations) 3.3 Extrinsic Factors (Environmental Limitations) 3.4 Implicit Factors 3.5 Predictive Food Microbiology References 4 The Microbiology of Food Preservation 4.1 Heat Processing 4.2 Irradiation 4.3 High-pressure Processing – Pascalization 4.4 Pulsed Electric Fields 4.5 Low-temperature Storage – Chilling and Freezing 4.6 Chemical Preservatives 4.7 Modification of Atmosphere 4.8 Control of Water Activity 4.9 Compartmentalization References 5 Microbiology of Primary Food Commodities 5.1 What is Spoilage? 5.2 Milk 5.3 Meat 5.4 Fish 5.5 Plant Products References 6 Food Microbiology and Public Health 6.1 Food Hazards 6.2 Significance of Foodborne Disease 6.3 Incidence of Foodborne Illness 6.4 Risk Factors Associated with Foodborne Illness 6.5 The Changing Scene and Emerging Pathogens 6.6 The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora 6.7 The Pathogenesis of Diarrhoeal Disease References 7 Bacterial Agents of Foodborne Illness 7.1 Aeromonas hydrophila 7.2 Bacillus cereus and Other Bacillus Species 7.3 Brucella 7.4 Campylobacter 7.5 Clostridium botulinum 7.6 Clostridium perfringens 7.7 Cronobacter Species 7.8 Escherichia coli 7.9 Listeria monocytogenes 7.10 Mycobacterium Species 7.11 Plesiomonas shigelloides 7.12 Salmonella 7.13 Shigella 7.14 Staphylococcus aureus 7.15 Vibrio 7.16 Yersinia enterocolitica 7.17 Scombrotoxic Fish Poisoning 7.18 Conclusion References 8 Non-bacterial Agents of Foodborne Illness 8.1 Helminths 8.2 Protozoa 8.3 Toxigenic Algae 8.4 Toxigenic Fungi 8.5 Foodborne Viruses 8.6 Spongiform Encephalopathies Reference 9 Fermented and Microbial Foods 9.1 Introduction 9.2 Yeasts 9.3 Lactic Acid Bacteria 9.4 Activities of Lactic Acid Bacteria in Foods 9.5 Fermented Milks 9.6 Cheese 9.7 Fermented Plant Products 9.8 Fermented Meats 9.9 Fermented Fish 9.10 Beer 9.11 Vinegar 9.12 Mould Fermentations 9.13 Single-cell Protein, Mycoprotein and Industrial Microbiology 9.14 Conclusion References 10 Methods for the Microbiological Examination of Foods 10.1 Microbiological Quality and Indicator Organisms 10.2 Direct Examination 10.3 Culture Techniques 10.4 Enumeration Methods 10.5 Alternative Methods 10.6 Rapid Methods for the Detection of Specific Organisms and Toxins 10.7 Next-generation Sequencing Methods 10.8 Quality Assurance of Laboratory Performance Reference 11 Controlling the Microbiological Quality of Foods 11.1 Quality and Criteria 11.2 Sampling Schemes 11.3 Quality Control Using Microbiological Criteria 11.4 Control at Source 11.5 Codes of Good Manufacturing Practice 11.6 The Hazard Analysis and Critical Control Point Concept 11.7 Quality Systems: BS 5750 and ISO 9000 Series 11.8 Risk Analysis References 12 Further Reading Information Sources on the Internet Subject Index
520			_aFood Microbiology 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	_aFood
650		2	_aFood Microbiology.
650		0	_xMicrobiology.
700	1		_aMoss, M. O.,
700	1		_aMcClure, Peter J.,
700	1		_eauthor.
700	1		_eauthor.
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2ddc _cBOOKS
999			_c45883 _d45883