000			02540cam a2200361 i 4500
001			039105
005			20240114201256.0
008			151222s20142014flua b 001 0 eng
010			_a 2013031826
020			_a9781466564435 (hardback : alk. paper)
035			_a(DNLM)101614204
040			_aDNLM/DLC _cDLC _erda _dDLC _dBAU _btur
042			_apcc
049			_aBAU_MERKEZ
050	0	0	_aQR115 _b.R39 2014
060	1	0	_aQW 85 _b.R39 2014
082	0	0	_223
100	1		_aRay, Bibek,
245	1	0	_aFundamental food microbiology / _cBibek Ray, Arun Bhunia.
250			_aFifth edition.
264		1	_aBoca Raton : _bCRS Press, Taylor & Francis Group, an informa business, _c[2014].©2014.
264		4	_c©2014.
300			_axlvii, 607 pages : _billustrations ; _c26 cm.
336			_atext _2rdacontent _btxt
337			_aunmediated _2rdamedia _bn
338			_avolume _2rdacarrier _bnc
504			_aIncludes bibliographical references and index.
520			_a"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine attempt has been made to capture those developments in this new edition. Spoilage-causing microorganisms are a major concern. To feed the growing population in the world, microbial food spoilage must be reduced, and improved intervention technologies must be developed. To achieve that goal, it is necessary to understand the problems; that would help to develop effective control methods for different types of foods, especially using the hurdle concept. In the past decade, foodborne pathogens have broadened their association with varieties of foods that were unexpected, such as Salmonella in peanut butter, fish, and spices; Listeria monocytogenes in cantaloupe and celery; and a new strain of Shiga-toxin producing Escherichia coli (O104:H4) with sprouts. To have a greater understanding of pathogen association in preharvest plants and meat animals, the concerted efforts of plant biologists, animal scientists, soil chemists, environmental scientists, agriculture and biological engineers, social scientists, and microbiologists are needed to address food safety and quality issues"--Provided by publisher.
650	1	2	_aFood Microbiology.
650	2	2	_aFoodborne Diseases _xprevention & control.
700	1		_aBhunia, Arun K.,
942			_2lcc _cKT
999			_c35924 _d35924