Fundamental Food Microbiology: 5th Edition (Hardback) book cover

Fundamental Food Microbiology

5th Edition

By Bibek Ray, Arun Bhunia

CRC Press

663 pages | 87 B/W Illus.

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pub: 2013-11-26
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Description

The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens.

Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods.

See What’s New in the Fifth Edition:

  • New chapter on microbial attachment and biofilm formation
  • Bacterial quorum sensing during bacterial growth in food
  • Novel application of bacteriophage in pathogen control and detection
  • Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity
  • Nanotechnology in food preservation
  • Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus
  • Comprehensive list of seafood-related toxins
  • Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices
  • Updates on modern processing technologies such as infrared heating and plasma technology

Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Table of Contents

SECTION I: INTRODUCTION TO MICROBES IN FOODS

History and Development of Food Microbiology

Characteristics of Predominant Microorganisms in Food

Sources of Microorganisms in Foods

Normal Microbiological Quality of Foods and Its Significance

SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT

Microbial Growth Characteristics

Factors Influencing Microbial Growth in Food

Microbial Attachments and Biofilm Formation

Microbial Metabolism of Food Components

Microbial Sporulation and Germination

Microbial Stress Response in the Food Environment

SECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOOD

Microorganisms Used in Food Fermentation

Biochemistry of Some Beneficial Traits

Genetics of Some Beneficial Traits

Starter Cultures and Bacteriophages

Microbiology of Fermented Food Production

Intestinal Bacteria and Probiotics

Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology

Food Ingredients and Enzymes of Microbial Origin

SECTION IV: MICROBIAL FOOD SPOILAGE

Important Factors in Microbial Food Spoilage

Spoilage of Specific Food Groups

New Food Spoilage Bacteria in Refrigerated Foods

Food Spoilage by Microbial Enzymes

Indicators of Microbial Food Spoilage

SECTION V: MICROBIAL FOODBORNE DISEASES

Important Facts in Foodborne Diseases

Foodborne Intoxications

Foodborne Bacterial Infections

Foodborne Toxico-Infections

Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites,

and Fish and Shellfish Toxins

New and Emerging Foodborne Pathogens

Indicators of Bacterial Pathogens

SECTION VI: CONTROL OF MICROORGANISMS IN FOODS

Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection

Control by Physical Removal

Control by Heat (Thermal Processing)

Control by Low Temperature

Control by Reduced Water Activity and Drying

Control by Low pH and Organic Acids

Control by Modified Atmosphere (or Reducing O-R Potential)

Control by Antimicrobial Preservatives and Bacteriophages

Control by Irradiation

Control by Novel Processing Technologies

Control by a Combination of Methods (Hurdle Concept)

SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY

Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods

Appendix A: Predictive Modeling of Microbial Growth in Food

Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States

Appendix C: Hazard Analysis Critical Control Points

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science