كتاب Modern Food Microbiology

السلام عليكم اعضاء علمى علمك
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Preface .................................................................................................... xv
Part I. Historical Background .............................................................. 1
1. History of Microorganisms in Food .......................................................... 3
Historical Developments ................................................................... 4
Part II. Habitats, Taxonomy, and Growth Parameters ....................... 11
2. Taxonomy, Role, and Significance of Microorganisms in Foods ............ 13
Bacterial Taxonomy .......................................................................... 13
Primary Sources of Microorganisms Found in Foods ........................ 17
Synopsis of Common Foodborne Bacteria ....................................... 19
Synopsis of Common Genera of Foodborne Molds .......................... 24
Synopsis of Common Genera of Foodborne Yeasts ......................... 29
3. Intrinsic and Extrinsic Parameters of Foods That Affect Microbial
Growth ..................................................................................................... 35
Intrinsic Parameters ......................................................................... 35
Extrinsic Parameters ........................................................................ 49
Combined Intrinsic and Extrinsic Parameters: The Hurdle
Concept ...................................................................................... 53
Part III. Microorganisms in Foods ...................................................... 57
4. Fresh Meats and Poultry ......................................................................... 59
Biochemical Events That Lead to Rigor Mortis ................................. 60
The Biota of Meats and Poultry ........................................................ 60
Incidence/Prevalence of Microorganisms in Fresh Red Meats .......... 60
Microbial Spoilage of Fresh Red Meats ............................................ 68
Spoilage of Fresh Livers ................................................................... 76
Incidence/Prevalence of Microorganisms in Fresh Poultry ................ 77
Microbial Spoilage of Poultry ............................................................ 78
Carcass Sanitizing/Washing


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