Food microbiology : fundamentals and frontiers

Title:

Edition:

2nd ed.

Publication Information:

Washington, D.C. : ASM Press, 2001

ISBN:

9781555812089

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010069651	QR115 F664 2001	Open Access Book	Book	Searching... Unknown

This state-of-the-art text provides new information in the field of food microbiology, offering current, definitive, factual material written by experts on each subject. Emphasizing the molecular and mechanistic aspects of food microbiology, this advanced text fulfills the need of research microbiologists, graduate students and instructors of food microbiology courses for an in-depth treatment of food microbiology. The text is organized into nine major sections that address each of the main areas of the field, including: microbial food spoilage; foodborne pathogenic bacteria; mycotoxigenic moulds; viruses; foodborne and waterborne parasites; preservatives and preservation methods; food fermentations; and advanced techniques in food microbiology.

Paul A. HartmanThomas J. Montville and Karl R. MatthewsPeter Setlow and Eric A. JohnsonMerle D. Pierson and L. Michele SmootTimothy C. Jackson and Douglas L. Marshall and Gary R. Acuff and James S. DicksonJoseph F. FrankRobert E. BrackettJ. Stan Bailey and John J. MaurerIrving NachamkinJianghong Meng and Michael P. Doyle and Tong Zhao and Shaohua ZhaoRoy M. Robins-BrowneKeith A. Lampel and Anthony T. MaurelliJames D. Oliver and James B. KaperSylvia M. KirovJohn W. AustinBruce A. McClanePer Einar GranumBala SwaminathanLynn M. Jablonski and Gregory A. BohachCraig W. HedbergAilsa D. HockingJohn I. PittLloyd B. BullermanDean O. CliverCharles W. Kim and H. Ray GambleEugene G. HayungaYnes R. OrtegaJozsef FarkasP. Michael DavidsonThomas J. Montville and Karen Winkowski and Michael L. ChikindasMark E. Johnson and James L. SteeleHerbert J. BuckenhuskesSteven C. Ricke and Irene Zabala Diaz and Jimmy T. KeetonLarry R. BeuchatSterling S. Thompson and Kenneth B. Miller and Alex S. LopezIain CampbellGraham H. FleetPeter FengTodd R. KlaenhammerRichard C. Whiting and Robert L. BuchananDane Bernard

Contributors	p. ix
Reviewers	p. xiv
Preface	p. xv
I. Factors of Special Significance to Food Microbiology	p. 1
1. The Evolution of Food Microbiology	p. 3
2. Principles Which Influence Microbial Growth, Survival, and Death in Foods	p. 13
3. Spores and Their Significance	p. 33
4. Indicator Microorganisms and Microbiological Criteria	p. 71
II. Microbial Spoilage of Foods	p. 89
5. Meat, Poultry, and Seafood	p. 91
6. Milk and Dairy Products	p. 111
7. Fruits, Vegetables, and Grains	p. 127
III. Foodborne Pathogenic Bacteria	p. 139
8. Salmonella Species	p. 141
9. Campylobacter jejuni	p. 179
10. Enterohemorrhagic Escherichia coli	p. 193
11. Yersinia enterocolitica	p. 215
12. Shigella Species	p. 247
13. Vibrio Species	p. 263
14. Aeromonas and Plesiomonas Species	p. 301
15. Clostridium botulinum	p. 329
16. Clostridium perfringens	p. 351
17. Bacillus cereus	p. 373
18. Listeria monocytogenes	p. 383
19. Staphylococcus aureus	p. 411
20. Epidemiology of Foodborne Illnesses	p. 435
IV. Mycotoxigenic Molds	p. 449
21. Toxigenic Aspergillus Species	p. 451
22. Toxigenic Penicillium Species	p. 467
23. Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia	p. 481
V. Viruses	p. 499
24. Foodborne Viruses	p. 501
VI. Foodborne and Waterborne Parasites	p. 513
25. Helminths in Meat	p. 515
26. Helminths Acquired from Finfish, Shellfish, and Other Food Sources	p. 533
27. Protozoan Parasites	p. 549
VII. Preservatives and Preservation Methods	p. 565
28. Physical Methods of Food Preservation	p. 567
29. Chemical Preservatives and Natural Antimicrobial Compounds	p. 593
30. Biologically Based Preservation Systems	p. 629
VIII. Food Fermentations	p. 649
31. Fermented Dairy Products	p. 651
32. Fermented Vegetables	p. 665
33. Fermented Meat, Poultry, and Fish Products	p. 681
34. Traditional Fermented Foods	p. 701
35. Cocoa and Coffee	p. 721
36. Beer	p. 735
37. Wine	p. 747
IX. Advanced Techniques in Food Microbiology	p. 773
38. Development and Impact of Rapid Methods for Detection of Foodborne Pathogens	p. 775
39. Probiotics and Prebiotics	p. 797
40. Predictive Modeling and Risk Assessment	p. 813
41. Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards	p. 833
Index	p. 847

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