5th Edition

Fundamental Food Microbiology

By Bibek Ray, Arun Bhunia Copyright 2014
    664 Pages 87 B/W Illustrations
    by CRC Press

    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

    Biography

    Bibek Ray, Arun Bhunia