Food Microbiology Fundamentals and Frontiers

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

Sections in this valuable reference cover material of special significance to food microbiology such as:

• stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
• commodity-oriented discussion of types of microbial food spoilage and approaches for their control
• the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
• state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
• beneficial microbes used in food fermentations and to promote human and animal health
• updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment

This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Contributors

Preface

Editors

I. Factors of Special Significance to Food Microbiology

1. Behavior of Microorganisms in Food: Growth, Survival, and Death
Ahmed E. Yousef and Ahmed G. Abdelhamid

2. Spores and Their Significance
Peter Setlow and Eric A. Johnson

3. Microbiological Criteria and Indicator Microorganisms
Leon G. M. Gorris and Jean-Louis Cordier

4. Stress Responses in Foodborne Bacteria
Francisco Diez-Gonzalez

II. Microbial Spoilage and Public Health Concerns

5. Milk and Dairy Products
Zhengyao Xue and Maria L. Marco

6. Meat and Poultry
Manpreet Singh and Harshavardhan Thippareddi

7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains
Marilyn C. Erickson

III. Foodborne Pathogenic Bacteria

8. Epidemiology of Foodborne Illnesses
Craig W. Hedberg

9. Salmonella
April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink

10. Eleven Campylobacter Specie
Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele

11. Shiga Toxin-Producing Escherichia coli
Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle

12. Shigella
Christina S. Faherty and Keith A. Lampel

13. Vibrio Species
Daniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli

14. Cronobacter Species
Ben D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner

15. Aeromonas
Troy Skwor and Stanislava Kralova

16. Yersinia enterocolitica
Dike O. Ukuku and Mohammad Latiful Bari

17.  Listeria
Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker

18. Clostridium botulinum
Eric A. Johnson

19. Clostridium perfringens
Santos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja

20. Bacillus cereus
Toril Lindbäck and Per Einar Granum

21. Staphylococcus aureus
Joo Youn Park and Keun Seok Seo

IV. Nonbacterial Pathogens/Toxins

22. Mycotoxins
Marta H. Taniwaki and John I. Pitt

23. Foodborne Viral Pathogens
Kristen E. Gibson, Doris H. D'souza, And Aron J. Hall

24. Helminths in Meat
Dante S. Zarlenga and H. Ray Gamble

25. Protozoan Parasites
Ynes R. Ortega

V. Preservatives and Preservation Methods

26. Novel Physical Methods for Food Preservation
Luis J. Bastarrachea and Rohan V. Tikekar

27. Chemical Preservatives and Natural Food Antimicrobials
T. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja

28. Biological Control of Food-Challenging Microorganisms
Richard Weeks and Michael Leonidas Chikindas

29. Bacteriophages for Biological Control of Foodborne Pathogens
Yilmaz Emre Gencay and Lone Brøndsted

VI. Fermentations and Beneficial Microbes

30. Starter Cultures
Jennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald

31. Diet, Health, and the Gut Microbiota
Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery

32. Probiotics and Prebiotics
Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer

33. Fermented Foods
Michael Gänzle

VII. Current Issues and Advances in Food Microbiology  

34. Antimicrobial Resistance, Gut Microbiota, and Health
Hua Wang, Yang Zhou, and Lu Zhang

35. Genomics of Foodborne Microorganisms
Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter

36. Metagenomics of Meat and Poultry
Margaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk

37. Food Microbiomes: A New Paradigm for Food and Food Ecology
Andrea R. Ottesen and Padmini Ramachandran

38. Molecular Source Tracking and Molecular Subtyping
Peter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng

39. Predictive Microbiology and Microbial Risk Assessment
Abani K. Pradhan, Abhinav Mishra, and Hao Pang

40. Food Safety Management Systems
Kelly Stevens and Scott Hood

41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations
Marilyn C. Erickson and Mussie Y. Habteselassie

42. Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods
Marilyn C. Erickson and Michael P. Doyle

Index

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