| Author: |
Thomas J. Montville, Karl R. Matthews & Kalmia E. Kniel
|
| Release at: | 2012 |
| Pages: | 569 |
| Edition: |
3rd Edition
|
| File Size: | 34 MB |
| File Type: | |
| Language: | English |
Description of Food Microbiology An Introduction 3rd Edition (PDF)
Food Microbiology an introduction 3rd edition by Montville, Kniel & Matthews is one of the best for food microbiology studies available in (eBook) PDF download. Food Microbiology is a dynamic area of study that reaches into every home and supports a multibillion-dollar food industry. This book provides a taste of its complexity and challenge. The third edition has been thoroughly updated and revised to reflect our newest understanding of the field. The safety of food requires more than mere memorization of microbiological minutiae. It calls for critical thinking, innovative approaches, and healthy skepticism. We have tried to foster these skills so that today’s students will be able to solve tomorrow’s problems. Students and instructors have asked us to provide answers to the homework problems that have appeared in previous editions. We have done so for many of the problems, although frequently there is no single “correct answer.”
The first section of the book is an introduction to infectious disease pathogenesis, diagnosis, and clinical management. These chapters are intended to provide a basis of understanding and discussion for later chapters describing specific organisms and diseases. The second section describes bacterial and fungal pathogens. This section covers a very diverse set of pathogens and many diseases, but yet the similarities of pathogenesis, virulence properties, and host responses among these organisms are striking. The third section of the book describes viral diseases and the viruses responsible.We have tried to emphasize the consequences of virus infections and the host responses. The last section of the book is a systematic approach of describing infection and disease of animals. In the spirit of one medicine, the chapters take a comparative approach to describing both differences and similarities of diseases across many affected species.
We have invited a group of outstanding microbiologists/ experts to contribute to this book.We believe the contents are accurate and up-to-date. However, we welcome any comments or suggestions that you may have regarding the contents of this book.
Content of Food Microbiology An Introduction 3rd Edition (PDF)
SECTION I: Basics of Food Microbiology
Chapter 1: The Trajectory of Food Microbiology
Chapter 2: Immune Responses to Infectious Agents
Chapter 3: Spores and Their Significance
Chapter 4: Detection and Enumeration of Microbes in Food
Chapter 5: Rapid and Automated Microbial Methods
Chapter 6: Indicator Microorganisms and Microbiological Criteria
SECTION II: Foodborne Pathogenic Bacteria
Chapter 7: Regulatory Issues
Chapter 8: Bacillus cereus
Chapter 9: Campylobacter Species
Chapter 10: Clostridium botulinum
Chapter 11: Clostridium perfringens
Chapter 12: Enterohemorrhagic Escherichia coli
Chapter 13: Listeria monocytogenes
Chapter 14: Salmonella Species
Chapter 15: Shigella Species
Chapter 16: Staphylococcus aureus
Chapter 17: Vibrio Species
Chapter 18: Yersinia enterocolitica
SECTION III: Other Microbes Important in Food
Chapter 19: Lactic Acid Bacteria and Their Fermentation Products
Chapter 20: Yeast-Based and Other Fermentations
Chapter 21: Spoilage Organisms
Chapter 22: Molds
Chapter 23: Parasites
Chapter 24: Viruses and Prions
SECTION IV: Control of Microorganisms in Food
Chapter 25: Chemical Antimicrobials
Chapter 26: Biologically Based Preservation and Probiotic Bacteria
Chapter 27: Physical Methods of Food Preservation
Chapter 28: Nonthermal Processing
Chapter 29: Sanitation and Related Practices
Critical Thinking Skills
Useful Websites for Food Safety Information
Glossary
Answers to Crossword Puzzles
Answers to Selected Questions for Critical Thought
Index
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