v. 1. Symbiotic associations, biotechnology, applied. microbiology
v. 2. Ecophysiology and biochemistry
v. 3. Archaea. Acteria: firmicutes, actinomycetes
v. 4. Bacteria: firmicutes, cyanobacteria
v. 5. Proteobacteria: apha and beta subclasses
v. 6. Proteobacteria: gamma subclass
v. 7. Proteobacteria: delta and epsilon subclasses.
Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.
The following resources are useful for determining laboratory analytical methods:
[print] This classic guide to nutrition lists more than 8,500 common foods—and contains data on calorie content, weight, water, protein, fat, cholesterol, carbohydrate, dietary fiber and major vitamins and minerals.