Food Microbiology: Fundamentals and Frontiers / Edition 3

Food Microbiology: Fundamentals and Frontiers / Edition 3

by Michael P. Doyle
     
 

ISBN-10: 1555814077

ISBN-13: 9781555814076

Pub. Date: 05/28/2007

Publisher: ASM Press

Edited by renowned food scientists Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with a focus on the molecular and mechanistic aspects of the subject.

An advanced text written for graduate students and researchers in food microbiology, this book covers nine

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Overview

Edited by renowned food scientists Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with a focus on the molecular and mechanistic aspects of the subject.

An advanced text written for graduate students and researchers in food microbiology, this book covers nine major areas of the field, including microbial spoilage, foodborne pathogenic bacteria, mycotoxigenic molds, viruses, foodborne and waterborne parasites, preservative and preservation methods, food fermentations, advanced techniques in food microbiology, and more.

Each of these areas discusses the how and why of food microbiology at a basic scientific level, but with a more quantitative and mechanistic approach to the science. Wherever possible, the detailed mechanisms responsible for the topic being discussed are stressed. As a special feature, this text includes discussion and information on a valuable computer modeling program, available on the Internet, that is especially useful as a research or teaching tool. This program, the USDA's Pathogen Modeling Program, provides powerful demonstrations of how the interactions of environmental factors influence microbial growth and thus reinforces many concepts covered throughout this book.

Food Microbiology fulfills the need of research microbiologists, graduate students, and professors of food microbiology courses for an in-depth treatment of food microbiology and provides current, definitive factual material written by experts on each subject covered.

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Product Details

ISBN-13:
9781555814076
Publisher:
ASM Press
Publication date:
05/28/2007
Edition description:
REV
Pages:
1038
Product dimensions:
8.80(w) x 11.10(h) x 2.10(d)

Table of Contents

Contributors
Reviewers
Preface
IFactors of Special Significance to Food Microbiology1
1The Evolution of Food Microbiology3
2Principles Which Influence Microbial Growth, Survival, and Death in Foods13
3Spores and Their Significance30
4Indicator Microorganisms and Microbiological Criteria66
IIMicrobial Spoilage of Foods81
5Meat, Poultry, and Seafood83
6Milk and Dairy Products101
7Fruits, Vegetables, and Grains117
IIIFoodborne Pathogenic Bacteria127
8Salmonella Species129
9Campylobacter jejuni159
10Escherichia coli O 157:117171
11Yersinia enterocolitica192
12Shigella Species216
13Vibrio Species228
14Aeromonas and Plesiomonas Species265
15Clostridium botulinum288
16Clostridium perfringens305
17Bacillus cereus327
18Listeria monocytogenes337
19Staphylococcus aureus353
20Epidemiology of Foodborne Diseases376
IVMycotoxigenic Molds391
21Toxigenic Aspergillus Species393
22Toxigenic Penicillium Species406
23Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia419
VViruses435
24Foodborne Viruses437
VIFoodborne and Waterborne Parasites447
25Helminths in Meat449
26Helminths Acquired from Finfish, Shellfish, and Other Food Sources463
27Protozoan Parasites Acquired from Food and Water478
VIIPreservatives and Preservation Methods495
28Physical Methods of Food Preservation497
29Chemical Preservatives and Natural Antimicrobial Compounds520
30Biologically Based Preservation Systems and Probiotic Bacteria557
VIIIFood Fermentations579
31Fermented Dairy Products581
32Fermented Vegetables595
33Fermented Meat, Poultry, and Fish Products610
34Traditional Fermented Foods629
35Cocoa and Coffee649
36Beer662
37Wine671
IXAdvanced Techniques in Food Microbiology695
38Detecting Foodborne Pathogens and Their Toxins: Conventional versus Rapid and Automated Methods697
39Genetic and Immunologic Techniques for Detecting Foodborne Pathogens and Toxins710
40Predictive Modeling728
41Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards740
Index753

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