000			04239nam a22004695i 4500
001			978-0-387-23413-7
003			DE-He213
005			20250710083928.0
007			cr nn 008mamaa
008			100301s2005 xxu| s |||| 0|eng d
020			_a9780387234137 _a99780387234137
024	7		_a10.1007/b100840 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aJay, James M. _eauthor.
245	1	0	_aModern Food Microbiology _h[recurso electrónico] / _cby James M. Jay, Martin J. Loessner, David A. Golden.
264		1	_aBoston, MA : _bSpringer US, _c2005.
300			_aXX, 790 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Text Series, _x1572-0330
505	0		_aHistorical Background -- History of Microorganisms in Food -- Habitats, Taxonomy, and Growth Parameters -- Taxonomy, Role, and Significance of Microorganisms in Foods -- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth -- Microorganisms in Foods -- Fresh Meats and Poultry -- Processed Meats and Seafoods -- Vegetable and Fruit Products -- Milk, Fermentation, and Fermented and Nonfermented Dairy Products -- Nondairy Fermented Foods and Products -- Miscellaneous Food Products -- Determining Microorganisms and/or Their Products in Foods -- Culture, Microscopic, and Sampling Methods -- Chemical, Biological, and Physical Methods -- Bioassay and Related Methods -- Food Protection and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria -- Food Protection with Chemicals, and by Biocontrol -- Food Protection with Modified Atmospheres -- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance -- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms -- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms -- Protection of Foods by Drying -- Other Food Protection Methods -- Indicators Of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria -- Indicators of Food Microbial Quality and Safety -- The HACCP and FSO Systems for Food Safety -- Foodborne Diseases -- to Foodborne Pathogens -- Staphylococcal Gastroenteritis -- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria -- Foodborne Listeriosis -- Foodborne Gastroenteritis Caused by Salmonella and Shigella -- Foodborne Gastroenteritis Caused by Escherichia coli -- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species -- Foodborne Animal Parasites -- Mycotoxins -- Viruses and Some Other Proven and Suspected Foodborne Biohazards.
520			_aWith 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aMICROBIOLOGY.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aMICROBIOLOGY.
700	1		_aLoessner, Martin J. _eauthor.
700	1		_aGolden, David A. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387231808
830		0	_aFood Science Text Series, _x1572-0330
856	4	0	_uhttp://dx.doi.org/10.1007/b100840 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c56205 _d56205