SECTION I: INTRODUCTION TO MICROBES IN FOODSHistory and Development of Food MicrobiologyCharacteristics of Predominant Microorganisms in FoodSources of Microorganisms in FoodsNormal Microbiological Quality of Foods and Its SignificanceSECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENTMicrobial Growth CharacteristicsFactors Influencing Microbial Growth in FoodMicrobial Attachments and Biofilm FormationMicrobial Metabolism of Food ComponentsMicrobial Sporulation and GerminationMicrobial Stress Response in the Food EnvironmentSECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOODMicro. Read more...
Abstract: SECTION I: INTRODUCTION TO MICROBES IN FOODSHistory and Development of Food MicrobiologyCharacteristics of Predominant Microorganisms in FoodSources of Microorganisms in FoodsNormal Microbiological Quality of Foods and Its SignificanceSECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENTMicrobial Growth CharacteristicsFactors Influencing Microbial Growth in FoodMicrobial Attachments and Biofilm FormationMicrobial Metabolism of Food ComponentsMicrobial Sporulation and GerminationMicrobial Stress Response in the Food EnvironmentSECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOODMicro
Content: Front Cover
Contents
Preface to the Fifth Edition
Preface to the Fourth Edition
Preface to the Third Edition
Preface to the Second Edition
Preface to the First Edition
Authors
Chapter 1: History and Development of Food Microbiology
Chapter 2: Characteristics of Predominant Microorganisms in Food
Chapter 3: Sources of Microorganisms in Foods
Chapter 4: Normal Microbiological Quality of Foods and Its Significance
Chapter 5: Microbial Growth Characteristics
Chapter 6: Factors Influencing Microbial Growth in Food
Chapter 7: Microbial Attachments and Biofilm Formation Chapter 8: Microbial Metabolism of Food ComponentsChapter 9: Microbial Sporulation and Germination
Chapter 10: Microbial Stress Response in the Food Environment
Chapter 11: Microorganisms Used in Food Fermentation
Chapter 12: Biochemistry of Some Beneficial Traits
Chapter 13: Genetics of Some Beneficial Traits
Chapter 14: Starter Cultures and Bacteriophages
Chapter 15: Microbiology of Fermented Food Production
Chapter 16: Intestinal Bacteria and Probiotics
Chapter 17: Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology Chapter 18: Food Ingredients and Enzymes of Microbial OriginChapter 19: Important Factors in Microbial Food Spoilage
Chapter 20: Spoilage of Specific Food Groups
Chapter 21: New Food Spoilage Bacteria in Refrigerated Foods
Chapter 22: Food Spoilage by Microbial Enzymes
Chapter 23: Indicators of Microbial Food Spoilage
Chapter 24: Important Facts in Foodborne Diseases
Chapter 25: Foodborne Intoxications
Chapter 26: Foodborne Bacterial Infections
Chapter 27: Foodborne Toxico-Infections Chapter 28: Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites, and Fish and Shellfish ToxinsChapter 29: New and Emerging Foodborne Pathogens
Chapter 30: Indicators of Bacterial Pathogens
Chapter 31: Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection
Chapter 32: Control by Physical Removal
Chapter 33: Control by Heat (Thermal Processing)
Chapter 34: Control by Low Temperature
Chapter 35: Control by Reduced Water Activity and Drying
Chapter 36: Control by Low pH and Organic Acids Chapter 37: Control by Modified Atmosphere (or Reducing O-R Potential)Chapter 38: Control by Antimicrobial Preservatives and Bacteriophages
Chapter 39: Control by Irradiation
Chapter 40: Control by Novel Processing Technologies
Chapter 41: Control by a Combination of Methods (Hurdle Concept)
Chapter 42: 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
