Fundamental Food Microbiology » (4th Edition)

Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics.

Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.

Introduction to Microbes in Foods History and Development of Food Microbiology Introduction Discovery of Microorganisms Where are they Coming From?
What are their Functions?
Development of Early Food Microbiology (Before A.D. 1900)
Food Microbiology: Current Status Food Microbiology and Food Microbiologists Characteristics of Predominant Microorganisms in Food Introduction Classification of Microorganisms Nomenclature Morphology and Structure of Microorganisms in Foods Important Microorganisms in Food Important Viruses Important Bacterial Genera Important Bacterial Groups in Foods Sources of Microorganisms in Foods Introduction Predominant Microorganisms in Different Sources Normal Microbiological Quality of Foods and Its Significance Introduction Raw and Ready-to-eat Meat Products Raw and Pasteurized Milk Shell Egg and Liquid Egg Fish and Shellfish Vegetables, Fruits, and Nuts Cereal, Starches, and Gums Canned Foods Sugars and Confectioneries Soft Drinks, Fruit and Vegetable Drinks, Juices, and Bottled Water Mayonnaise and Salad Dressings Spices and Condiments Microbial Foodborne Diseases Microbial Growth Characteristics Introduction Microbial Reproduction or Growth Nature of Microbial Growth in Food Factors Influencing Microbial Growth in Food Introduction Intrinsic Factors or Food Environment Extrinsic Factors Microbial Metabolism of Food Components Introduction Respiration and Fermentation during Growth Metabolism of Food Carbohydrates Degradation of Polysaccharides Microbial Sporulation and Germination Introduction Mold Spores Yeast Spores Bacterial Spores Importance of Spores in Food Beneficial Uses of Microorganisms in Food Microbial Stress Response in the Food Environment Introduction Stress Adaptation Sublethal Stress and Injury Viable-but-Nonculturable Proponent Views Microorganisms Used in Food Fermentation Introduction Microbiology of Fermented Foods Lactic Starter Cultures Other Starter Cultures Yeasts and Molds Biochemistry of Some Beneficial Traits Introduction Mechanisms of Transport of Nutrients Transport and Metabolism of Carbohydrates Transport and Metabolism of Proteinaceous Compounds and Amino Acids Transport and Metabolism of Lipid Compounds Genetics of Some Beneficial Traits Introduction Plasmids and Plasmid-Linked Traits in Starter-Culture Bacteria Gene Transfer Methods in Starter-Culture Bacteria Gene Cloning Genome Mapping and Sequencing Starter Cultures and Bacteriophages Introduction History Concentrated Cultures Starter-Culture Problems Yeast and Mold Cultures Microbiology of Fermented Food Introduction General Method of Production Fermented Dairy Products Fermented Meat Products Fermented Vegetable Products Intestinal Beneficial Bacteria Introduction Microbiology of the Human GI Tract Important Characteristics of Beneficial Bacteria Beneficial Effects of Probiotics Some Aspects to Consider Current Developments Food Biopreservatives of Microbial Origin Introduction Viable Cells of Lactic Acid Bacteria as Preservatives Organic Acids, Diacetyl, Hydrogen Peroxide, and Reuterine as Food Preservatives Bacteriocins of Lactic Acid Bacteria as Food Preservatives Yeast Metabolites as Preservatives Food Ingredients and Enzymes of Microbial Origin Introduction Microbial Proteins and Food Additives Microbial enzymes in Food processing Microbial Food Spoilage Important Factors in Microbial Food Spoilage Introduction Sequence of Events Significance of Microorganisms Some Important Food Spoilage Bacteria Significance of Foods Spoilage of Specific Food Groups Introduction Fresh and Ready-To-Eat Meat Products Eggs and Egg Products Fish, Crustaceans, and Mollusks Milk and Milk Products Vegetables and Fruits Soft Drinks, Fruit Juices and Preserves, and Vegetable Juices Cereals and their Products Liquid Sweeteners and Confectioneries Mayonnaise, Salad Dressings, and Condiments Fermented Foods Canned Foods New Food Spoilage Bacteria in Refrigerated Foods Microorganisms that Grow in Refrigerated Foods (Psychotrophs)
Popularity of Refrigerated Foods Microbiological Problems Incidence of Spoilage of Vacuum-Packaged Refrigerated Food Food Spoilage by Microbial Enzymes Introduction Characteristics of Heat-Stable Enzymes of Psychotrophic Bacteria Spoilage of Foods with Heat-Stable Microbial Enzymes Spoilage of Foods by Microbial Enzymes at Low Temperature Indicators of Microbial Food Spoilage Introduction Microbiological Criteria Chemical Criteria Assay of Heat-Stable Enzymes Microbial Foodborne Diseases Important Facts in Foodborne Diseases Introduction Human Gastrointestinal Disorder Epidemiological Aspects Current Trends Foodborne Intoxications Introduction Staphylococcal Intoxication Botulism Mycotoxicosis Foodborne Infections Introduction Salmonellosis by Salmonella enterica
Listeriosis by Listeria monocytogenes
Pathogenic Escherichia coli
Shigellosis (Bacillary Dysentery) by Shigella spp Campylobacteriosis by Campylobacter spp Yersiniosis byYersinia enterocolitica
Gastroenteritis by Vibrio spp Enteric Viruses Other Foodborne Infections Foodborne Toxicoinfections Introduction
Clostridium perfringens Gastroenteritis
Bacillus cereus Gastroenteritis Cholera
Escherichia coli Gastroenteritis Opportunistic Pathogens, Parasites, and Algal Toxins Introduction Opportunistic Pathogens Biogenic Amines Algal Toxins Parasites New and Emerging Foodborne Pathogens Introduction Associated Factors Miscellaneous Factors Other Emerging Foodborne Pathogens of Concern Indicators of Bacterial Pathogens Introduction Criteria for Ideal Indicators Coliform Group Enterobacteriaceae Group
Enterococcus Group Control of Microorganisms in Foods Control of Access (Cleaning and Sanitation)
Introduction Objectives of Sanitation Factors to Consider Control by Physical Removal Control by Heat Introduction Objectives Mechanism of Thermal Inactivation Influencing Factors Nature of Food Mathematical Expressions Methods Control by Low Temperature Introduction Objectives Mechanisms of Cold Induced Inactivation Influencing Factors Methods Control by Reduced Water Activity Introduction Objectives Mechanism of Action Influencing Factors Nature of Microorganisms Methods Control by Low pH and Organic Acids Introduction Objectives Mechanisms of Antimicrobial Action Influencing Factors Acids Used Control by Modified Atmosphere (or Reducing O—R Potential)
Introduction Objectives Mechanism of Action Influencing Factors Methods Control by Antimicrobial Preservatives Introduction Objectives Influencing Factors Examples of Antimicrobial Preservatives H2O2
Control by Irradiation Introduction Objectives Mechanisms of Antimicrobial Action Influencing Factors Methods Control by Novel Processing Technologies Introduction Summary of Processing Methods Pulsed Electric Field Hydrostatic Pressure Processing Control by a Combination of Methods (Hurdle Concept)
Introduction Mechanisms of Antimicrobial Action Current Status Microbial Detection and Food Safety Conventional and Biosensor Based Detection Methods for Microorganisms in Food and Food Environment Introduction Methods Used Standard and Recommended Methods Sampling for Microbial Analysis Quantitative Methods for Microbial Enumeration in Foods Qualitative Methods to Isolate Microorganisms in Foods Test for Bacterial Toxins in Foods Rapid Methods and Automation Biosensors for Pathogen Detection Appendix A: Microbial Attachment to Food and Equipment Surfaces Importance Mechanisms of Attachment Influencing Factors Control Measures Appendix B: Predictive Modeling of Microbial Growth in Food Importance Traditional Methods Predictive Microbiology Appendix C: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States Food Safety Regulations The Agencies Appendix D: Hazard Analysis Critical Control Points Introduction HACCP Principle of the NACMCF Index