Food MicrobiologyMicroorganisms important in food microbiology; Preservation of foods; Spoilage of foods; Foods and enzymes produced by microorganisms; Foods in relation to disease; Food sanitation, control, and inspection. |
Contents
PREFACE | 1 |
BACTERIA | 36 |
CONTAMINATION OF FOODS FROM NATURAL SOURCES | 61 |
Copyright | |
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acetic acid acetic acid bacteria Achromobacter aerobic alcohol amylases anaerobic Bacillus bacterium botulism bread brine carbon dioxide cause cells Chapter cheese chemical chilling Clostridium coliform bacteria color concentration conidia conidiophores contain cooling cream culture curing diseases dried dry milk effect eggs enzymes film yeasts fish flavor food poisoning freezing frozen fruits genera genus gram grow growth heat processing heat resistance heat-treatment hyphae infections juices kill kinds lactic acid bacteria Lactobacillus large numbers Leuconostoc liquid meat mesophilic methods microbial Microbiology Micrococcus microorganisms moisture mold rot mycelium numbers numbers of microorganisms odor oxidation oxygen pasteurization pathogens percent pickles plant present preservation proteolysis proteolytic Pseudomonas psychrophilic putrefaction rays refrigeration result ropiness Salmonella salt samples sanitation sauerkraut sausage sodium soft rot species spoilage spoilage organisms spoiled spores staphylococcus sterile storage Streptococcus sugar surface thermophilic tion toxin types of spoilage undesirable usually vegetables vinegar wine yeasts