Food Production Microbiology

1 Key excerpts on "Food Production Microbiology"

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  eBook - ePub

  Food Microbiology

  An Introduction

  • Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville(Authors)
  • 2019(Publication Date)
  • ASM Press

    (Publisher)

  I BASICS OF FOOD MICROBIOLOGY

  1    The Trajectory of Food Microbiology

  2    Microbial Growth, Survival, and Death in Foods

  3    Spores and Their Significance

  4    Detection and Enumeration of Microbes in Food

  5    Rapid and Automated Microbial Methods

  6    Indicator Microorganisms and Microbiological Criteria

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  1

  The Trajectory of Food Microbiology

  Learning Objectives The information in this chapter will help the student:

  • increase awareness of the antiquity of microbial life and the newness of food microbiology as a scientific field
  • appreciate how fundamental discoveries in microbiology still influence the practice of food microbiology
  • understand the origins of food microbiology and thus anticipate its forward path

  Introduction Who’s on First? Food Microbiology, Past and Present To the Future and Beyond Summary Suggested reading Questions for critical thought

  INTRODUCTION

  A former president of the American Society for Microbiology (Box 1.1 ) defined microbiology as an artificial subdiscipline of biology based on size. This suggests that basic biological principles hold true, and are often discovered, in the field of microbiology. Food microbiology

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