The subject of food microbiology has undergone many developmental changes, which have been implemented in various university syllabi. To keep this edition abreast with the growing demands of the subject, it has been updated with discussions on latest advancements in the subject like Probiotics, Food Additives, HACCP, etc.
The content of the present edition caters to the needs of undergraduate and postgraduate students of food and dairy microbiology, food technology, and food sciences. Further, it has been provided with enhanced pedagogical features such as review questions and multiple-choice questions at the end of each chapter along with, case studies pertinent to Indian scenario.
Salient Features
The salient features of this edition are the following:
• Provides comprehensive coverage of all the important topics such as Food as a Substrate for
Microorganisms, Contamination of Foods, Principles of Food Preservation, Contamination,
Preservation and Spoilage of Different Kinds of Foods, Enzymes Produced by
Microorganisms, Foods in Relation to Disease, Food Sanitation, Control, and Inspection
• Latest update on seven principles of HACCP
• Updated content on latest developments in the subject such as Probiotics, Food Additives,
and Foods of Indian Origin
• Case Studies emphasizing on Preservation of Foods by Irradiation, Enzymes in Food, and
Food Safety
• Rich pedagogy:
▪ Illustrations: 160
▪ Chapter-end Review Questions: 160
▪ Multiple-Choice Questions: 282
Author(s): William Frazier, Dennis C Westhoff, Vanitha N M
Edition: 5
Publisher: McGraw Hill Education
Year: 2013
Language: English
Pages: 522
City: New Delhi, India
Cover
Half Title
About the Author
Title Page
Copyright Page
Contents
Preface to the Adapted Edition
Preface to the Fourth Edition
Part One: Food and Microorganisms
1. Food as a Substrate for Microorganisms
Hydrogen-Ion Concentration (PH)
Moisture Requirement: The Concept of Water Activity
Oxidation-Reduction Potential
Nutrient Content
Accessory Food Substances, or Vitamins
Inhibitory Substances and Biological Structure
Combined Effects of Factors Affecting Growth
Review Questions
Multiple-Choice Questions
2. Microorganisms Important in Food Microbiology
Molds
General Characteristics of Molds
Classification and Identification of Molds
Yeasts and Yeastlike Fungi
Bacteria
Review Questions
Multiple-Choice Questions
3. Contamination of Foods
From Green Plants and Fruits
From Animals
From Sewage
From Soil
From Water
From Air
During Handling and Processing
Review Questions
Multiple-Choice Questions
4. General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms
Fitness or Unfitness of Food for Consumption
Causes of Spoilage
Classification of Foods by Ease of Spoilage
Factors Affecting Kinds and Numbers of Microorganisms in Food
Factors Affecting the Growth of Microorganisms in Food
Chemical Changes Caused by Microorganisms
Review Questions
Multiple-Choice Questions
Part Two: Principles of Food Preservation
5. General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
Methods of Food Preservation
Principles of Food Preservation
Asepsis
Removal of Microorganisms
Maintenance of Anaerobic Conditions
Review Questions
Multiple-Choice Questions
6. Preservation by Use of High Temperatures
Factors Affecting Heat Resistance (Thermal Death Time)
Heat Resistance of Microorganisms and their Spores
12D Concept
Heat Penetration
Determination of Thermal Processes
Heat Treatments Employed in Processing Foods
Review Questions
Multiple-Choice Questions
7. Preservation by use of Low Temperatures
Growth of Microorganisms at Low Temperatures
Temperatures Employed in Low-Temperature Storage
Effect of Subfreezing and Freezing Temperatures on Microorganisms
Review Questions
Multiple-Choice Questions
8. Preservation by Drying
Methods of Drying
Factors in the Control of Drying
Treatments of Foods before Drying
Microbiology of Dried Foods
Intermediate-Moisture Foods
Review Questions
Multiple-Choice Questions
9. Preservation by Food Additives
The Ideal Antimicrobial Preservative
Food Additives
Added Preservatives
Developed Preservatives
Review Questions
Multiple-Choice Questions
10. Preservation by Radiation
Ultraviolet Irradiation
Ionizing Radiations
Gamma Rays and Cathode Rays
Microwave Processing
Case Study: Preservation of Foods by Irradiation
Review Questions
Multiple-Choice Questions
Part Three: Contamination, Preservation, and Spoilage of Different Kinds of Foods
11. Contamination, Preservation, and Spoilage of Cereals and Cereal Products
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
12. Contamination, Preservation, and Spoilage of Sugars and Sugar Products
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
13. Contamination, Preservation, and Spoilage of Vegetables and Fruit
Contamination
Preservation of Vegetables
Removal of Microorganisms
Preservation of Fruits and Fruit Products
Spoilage
Review Questions
Multiple-Choice Questions
14. Contamination, Preservation, and Spoilage of Meats and Meat Products
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
15. Contamination, Preservation, and Spoilage of Fish and Other Seafoods
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
16. Contamination, Preservation, and Spoilage of Eggs
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
17. Contamination, Preservation, and Spoilage of Poultry
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
18. Contamination, Preservation, and Spoilage of Milk and Milk Products
Contamination
Preservation
Spoilage
Review Questions
Multiple-Choice Questions
19. Spoilage of Heated Canned Foods
Causes of Spoilage
Appearance of the Unopened Container
Grouping of Canned Foods on the Basis of Acidity
Types of Biological Spoilage of Canned Foods
Review Questions
Multiple-Choice Questions
20. Miscellaneous Foods
Fatty Foods
Essential Oils
Spices and Other Condiments
Salt
Nutmeats
Other Foods
Review Questions
Multiple-Choice Questions
Part Four: Foods and Enzymes Produced by Microorganisms
21. Production of Cultures for Food Fermentations
General Principles of Culture Maintenance and Preparation
Bacterial Cultures
Yeast Cultures
Mold Cultures
Review Questions
Multiple-Choice Questions
22. Food Fermentations
Bread
Traditional Indian Fermented Foods
Malt Beverages
Wines
Distilled Liquors
Vinegar
Fermented Vegetables
Fermented Dairy Products
Spoilage and Defects of Fermented Dairy Products
Tea, Coffee, Cacao, Vanilla, Citron
Oriental Fermented Foods
Review Questions
Multiple-Choice Questions
23. Foods and Enzymes from Microorganisms
Microorganisms as Food: Single-Cell Protein
Concept of Probiotics
Case Study: Probiotics
Fats from Microorganisms
Production of Amino Acids
Production of Other Substances Addedto Foods
Production of Enzymes
Case Study: Enzymes in Foods
Review Questions
Multiple-Choice Questions
Part Five: Foods in Relation to Disease
24. Food-borne Illness: Bacterial
Food-Borne Diseases
Case Study: Salmonellosis
Review Questions
Multiple-Choice Questions
25. Food-Borne Poisonings, Infections, and Intoxications: Nonbacterial
Mycotoxins
Viruses
Rickettsias
Food-Borne Parasites
Seafood Toxicants
Poisoning by Chemicals
Review Questions
Multiple-Choice Questions
26. Investigation of Food-Borne Disease Outbreaks
Food-Bome Diseases
Objectives of Investigation
Personnel Involved in Investigation
Materials and Equipment Required
The Field Investigation
Laboratory Testing
Interpretation and Application of Results
Preventive Measures
Review Questions
Multiple-Choice Questions
Part Six: Food Sanitation, Control, and Inspection
27. Microbiology in Food Sanitation
Bacteriology of Water Supplies
Sewage, and Waste Treatment and Disposal
Microbiology of the Food Product
Good Manufacturing Practices
Hazard Analysis and Critical Controlpoints (HACCP)
Case Study: Conducted for Haccp
Health of Employees
Case Studies: Case Studies Related to Food Safety
Review Questions
Multiple-Choice Questions
28. Food Control
Enforcement and Control Agencies
Microbiological Criteria for Food
Review Questions
Appendix A: Nomenclature
Appendix B: International Microbiological Specifications
Index
