Fundamental Food Microbiology, Third Edition

by Ray, Bibek

• ISBN13: 9780849316104
• ISBN10: 0849316103
• Edition: 3rd
• Format: Hardcover
• Copyright: 2003-12-17
• Publisher: CRC

Summary

Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline.Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter.Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.

Table of Contents

Section I Introduction to Microbes in Foods	1	(54)
Chapter 1 History and Development of Food Microbiology	3	(10)
Chapter 2 Characteristics of Predominant Microorganisms in Food	13	(22)
Chapter 3 Sources of Microorganisms in Foods	35	(8)
Chapter 4 Normal Microbiological Quality of Foods and its Significance	43	(12)
Section II Microbial Growth Response in the Food Environment	55	(68)
Chapter 5 Microbial Growth Characteristics	57	(10)
Chapter 6 Factors Influencing Microbial Growth in Food	67	(14)
Chapter 7 Microbial Metabolism of Food Components	81	(12)
Chapter 8 Microbial Sporulation and Germination	93	(10)
Chapter 9 Microbial Stress Response in the Food Environment	103	(20)
Section III Beneficial Uses of Microorganisms in Food	123	(132)
Chapter 10 Microorganisms Used in Food Fermentation	125	(12)
Chapter 11 Biochemistry of Some Beneficial Traits	137	(14)
Chapter 12 Genetics of Some Beneficial Traits	151	(22)
Chapter 13 Starter Cultures and Bacteriophages	173	(10)
Chapter 14 Microbiology of Fermented Food Production	183	(26)
Chapter 15 Intestinal Beneficial Bacteria	209	(16)
Chapter 16 Food Biopreservatives of Microbial Origin	225	(18)
Chapter 17 Food Ingredients and Enzymes of Microbial Origin	243	(12)
Section IV Microbial Food Spoilage	255	(66)
Chapter 18 Important Factors in Microbial Food Spoilage	257	(12)
Chapter 19 Spoilage of Specific Food Groups	269	(20)
Chapter 20 New Food Spoilage Bacteria in Refrigerated Foods	289	(16)
Chapter 21 Food Spoilage by Microbial Enzymes	305	(8)
Chapter 22 Indicators of Microbial Food Spoilage	313	(8)
Section V Microbial Foodborne Diseases	321	(118)
Chapter 23 Important Facts in Foodborne Diseases	323	(20)
Chapter 24 Foodborne Intoxications	343	(16)
Chapter 25 Foodborne Infections	359	(32)
Chapter 26 Foodborne Toxicoinfections	391	(14)
Chapter 27 Opportunistic Pathogens, Parasites, and Algal Toxins	405	(12)
Chapter 28 New and Emerging Foodborne Pathogens	417	(12)
Chapter 29 Indicators of Bacterial Pathogens	429	(10)
Section VI Control of Microorganisms in Foods	439	(96)
Chapter 30 Control of Access (Cleaning and Sanitation)	441	(10)
Chapter 31 Control by Physical Removal	451	(4)
Chapter 32 Control by Heat	455	(12)
Chapter 33 Control by Low Temperature	467	(8)
Chapter 34 Control by Reduced Aw	475	(8)
Chapter 35 Control by Low pH and Organic Acids	483	(8)
Chapter 36 Control by Modified Atmosphere (or Reducing 0-R Potential)	491	(6)
Chapter 37 Control by Antimicrobial Preservatives	497	(10)
Chapter 38 Control by Irradiation	507	(8)
Chapter 39 Control by Novel Processing Technologies	515	(14)
Chapter 40 Control by a Combination of Methods (Hurdle Concept)	529	(6)
Section VII Appendices	535	(32)
Appendix A Microbial Attachment to Food and Equipment Surfaces	537	(4)
Appendix B Predictive Modeling of Microbial Growth in Food	541	(4)
Appendix C Regulatory Agencies Monitoring Microbiological Safety of Foods in the U.S	545	(4)
Appendix D Hazard Analysis Critical Control Points (HACCP)	549	(6)
Appendix E Detection of Microorganisms in Food and Food Environment	555	(12)
Index	567