دانلود کتاب Food Microbiology - An Introduction

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