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.
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
