Fundamental Food Microbiology

Book Cover......Page 1
Title......Page 2
Copyright......Page 3
Dedication......Page 4
Preface to the Third Edition......Page 6
Preface to the First Edition......Page 8
Preface to the Second Edition......Page 10
The Author......Page 12
Table of Contents......Page 14
CHAPTER 1 History and Development of Food Microbiology......Page 20
CHAPTER 2 Characteristics of Predominant Microorganisms in Food......Page 30
CHAPTER 3 Sources of Microorganisms in Foods......Page 52
CHAPTER 4 Normal Microbiological Quality of Foods and its Significance......Page 60
CHAPTER 5 Microbial Growth Characteristics......Page 74
CHAPTER 6 Factors Influencing Microbial Growth in Food......Page 84
CHAPTER 7 Microbial Metabolism of Food Components......Page 98
CHAPTER 8 Microbial Sporulation and Germination......Page 110
CHAPTER 9 Microbial Stress Response in the Food Environment......Page 120
CHAPTER 10 Microorganisms Used in Food Fermentation......Page 142
CHAPTER 11 Biochemistry of Some Beneficial Traits......Page 154
CHAPTER 12 Genetics of Some Beneficial Traits......Page 168
CHAPTER 13 Starter Cultures and Bacteriophages......Page 190
CHAPTER 14 Microbiology of Fermented Food Production......Page 200
CHAPTER 15 Intestinal Beneficial Bacteria......Page 226
CHAPTER 16 Food Biopreservatives of Microbial Origin......Page 242
CHAPTER 17 Food Ingredients and Enzymes of Microbial Origin......Page 260
CHAPTER 18 Important Factors in Microbial Food Spoilage......Page 274
CHAPTER 19 Spoilage of Specific Food Groups......Page 286
CHAPTER 20 New Food Spoilage Bacteria in Refrigerated Foods......Page 306
CHAPTER 21 Food Spoilage by Microbial Enzymes......Page 322
CHAPTER 22 Indicators of Microbial Food Spoilage......Page 330
CHAPTER 23 Important Facts in Foodborne Diseases......Page 340
CHAPTER 24 Foodborne Intoxications......Page 360
CHAPTER 25 Foodborne Infections......Page 376
CHAPTER 26 Foodborne Toxicoinfections......Page 408
CHAPTER 27 Opportunistic Pathogens, Parasites, and Algal Toxins......Page 422
CHAPTER 28 New and Emerging Foodborne Pathogens......Page 434
CHAPTER 29 Indicators of Bacterial Pathogens......Page 446
CHAPTER 30 Control of Access (Cleaning and Sanitation)......Page 458
CHAPTER 31 Control by Physical Removal......Page 468
CHAPTER 32 Control by Heat......Page 472
CHAPTER 33 Control by Low Temperature......Page 484
CHAPTER 34 Control by Reduced Aw......Page 492
CHAPTER 35 Control by Low pH and Organic Acids......Page 500
CHAPTER 36 Control by Modified Atmosphere (or Reducing O–R Potential)......Page 508
CHAPTER 37 Control by Antimicrobial Preservatives......Page 514
CHAPTER 38 Control by Irradiation......Page 524
CHAPTER 39 Control by Novel Processing Technologies......Page 532
CHAPTER 40 Control by a Combination of Methods (Hurdle Concept)......Page 546
APPENDIX A Microbial Attachment to Food and Equipment Surfaces......Page 554
APPENDIX B Predictive Modeling of Microbial Growth in Food......Page 558
APPENDIX C Regulatory Agencies Monitoring Microbiological Safety of Foods in the U.S.......Page 562
APPENDIX D Hazard Analysis Critical Control Points......Page 566
APPENDIX E Detection of Microorganisms in Food and Food Environment......Page 572
Index......Page 584