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General Aspects of Food
Estimating the Number of Microorganisms
Microorganisms Associated with Food
11 other sections not shown
activity aerobic aflatoxin agar anaerobic animals Appl Aspergillus aureus Bacillus bacteria Bacteriol beef botulinum botulism cause cells cheese chemical Clostridium Clostridium botulinum Clostridium perfringens coagulase coliforms contamination count culture detection dried drying effect enterotoxin enzymes Escherichia coli fecal fermentation fish flavor Food Sci foodborne illness freezing frozen fruit fungi glucose Gram negative Gram positive growth heat resistance human inactivation increased incubation infection inhibit inhibitors intestinal irradiation isolated lactic acid lactic acid bacteria Lactobacillus meat membrane mesophilic metabolic method microbial Microbiol microbiological microorganisms Milk Food Technol moisture mold mycotoxins nitrite organisms outbreaks oxide oxygen packaging pasteurization pathogens perfringens phage plant potential poultry present processing protein Pseudomonas psychrophilic radiation reactions reduced refrigerated reported Salmonella salt samples sanitation sodium species spoilage spores staphylococcal sterile storage strains streptococci substrate surface survival temperature toxic toxin treatment various vegetables viruses yeasts