Food Microbiology

by Doyle, Michael P.; Beuchat, Larry R.; Montville, Thomas J.

• ISBN13: 9781555811174
• ISBN10: 1555811175
• Format: Hardcover
• Copyright: 1997-01-01
• Publisher: Amer Society for Microbiology

Summary

Edited by renowned food scientists Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with a focus on the molecular and mechanistic aspects of the subject.

Table of Contents

Contributors	ix
Reviewers	xiv
Preface	xv
I Factors of Special Significance to Food Microbiology	1	(80)
The Evolution of Food Microbiology	3	(10)
Paul A. Hartman
Principles Which Influence Microbial Growth, Survival, and Death in Foods	13	(17)
Thomas J. Montville
Spores and Their Significance	30	(36)
Peter Setlow
Eric A. Johnson
Indicator Microorganisms and Microbiological Criteria	66	(15)
L. Michele Smoot
Merle D. Pierson
II Microbial Spoilage of Foods	81	(46)
Meat, Poultry, and Seafood	83	(18)
Timothy C. Jackson
Gary R. Acuff
James S. Dickson
Milk and Dairy Products	101	(16)
Joseph F. Frank
Fruits, Vegetables, and Grains	117	(10)
Robert E. Brackett
III Foodborne Pathogenic Bacteria	127	(264)
Salmonella Species	129	(30)
Jean-Yves D'Aoust
Campylobacter jejuni	159	(12)
Irving Nachamkin
Escherichia coli O 157:H7	171	(21)
Michael P. Doyle
Tong Zhao
Jianghong Meng
Shaohua Zhao
Yersinia enterocolitica	192	(24)
Roy M. Robins-Browne
Shigella Species	216	(12)
Anthony T. Maurelli
Keith A. Lampel
Vibrio Species	228	(37)
James D. Oliver
James B. Kaper
Aeromonas and Plesiomonas Species	265	(23)
Sylvia M. Kirov
Clostridium botulinum	288	(17)
Karen L. Dodds
John W. Austin
Clostridium perfringens	305	(22)
Bruce A. McClane
Bacillus cereus	327	(10)
Per Einar Granum
Listeria monocytogenes	337	(16)
J. Rocourt
P. Cossart
Staphylococcus aureus	353	(23)
Lynn M. Jablonski
Gregory A. Bohach
Epidemiology of Foodborne Diseases	376	(15)
Morris E. Potter
Silvia Gonzalez Ayala
Narumol Silarug
IV Mycotoxigenic Molds	391	(44)
Toxigenic Aspergillus Species	393	(13)
Ailsa D. Hocking
Toxigenic Penicillium Species	406	(13)
John I. Pitt
Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia	419	(16)
Lloyd B. Bullerman
V Viruses	435	(12)
Foodborne Viruses	437	(10)
Dean O. Cliver
VI Foodborne and Waterborne Parasites	447	(48)
Helminths in Meat	449	(14)
Charles W. Kim
Helminths Acquired from Finfish, Shellfish, and Other Food Sources	463	(15)
Eugene G. Hayunga
Protozoan Parasites Acquired from Food and Water	478	(17)
C. A. Speer
VII Preservatives and Preservation Methods	495	(84)
Physical Methods of Food Preservation	497	(23)
Jozsef Farkas
Chemical Preservatives and Natural Antimicrobial Compounds	520	(37)
P. Michael Davidson
Biologically Based Preservation Systems and Probiotic Bacteria	557	(22)
Thomas J. Montville
Karen Winkowski
VIII Food Fermentations	579	(116)
Fermented Dairy Products	581	(14)
Mark E. Johnson
James L. Steele
Fermented Vegetables	595	(15)
Herbert J. Buckenhuskes
Fermented Meat, Poultry, and Fish Products	610	(19)
Steven C. Ricke
Jimmy T. Keeton
Traditional Fermented Foods	629	(20)
Larry R. Beuchat
Cocoa and Coffee	649	(13)
Sterling S. Thompson
Kenneth B. Miller
Alex S. Lopez
Beer	662	(9)
Iain Campbell
Wine	671	(24)
Graham H. Fleet
IX Advanced Techniques in Food Microbiology	695	(58)
Detecting Foodborne Pathogens and Their Toxins: Conventional versus Rapid and Automated Methods	697	(13)
Serve Notermans
Rijkelt Beumer
Frank Rombouts
Genetic and Immunologic Techniques for Detecting Foodborne Pathogens and Toxins	710	(18)
W. Mark Barbour
George Tice
Predictive Modeling	728	(12)
Richard C. Whiting
Robert L. Buchanan
Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards	740	(13)
Dane T. Bernard
Index	753