Food Microbiology: Fundamentals and Frontiers / Edition 3

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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.

Spores & their significance, epidemiology of foodborne diseases, fermented dairy products, helminths in meat, etc.

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Product Details

  • ISBN-13: 9781555814076
  • Publisher: ASM Press
  • Publication date: 5/28/2007
  • Edition description: REV
  • Edition number: 3
  • Pages: 1038
  • Product dimensions: 8.80 (w) x 11.10 (h) x 2.10 (d)

Table of Contents

I Factors of Special Significance to Food Microbiology 1
1 The Evolution of Food Microbiology 3
2 Principles Which Influence Microbial Growth, Survival, and Death in Foods 13
3 Spores and Their Significance 30
4 Indicator Microorganisms and Microbiological Criteria 66
II Microbial Spoilage of Foods 81
5 Meat, Poultry, and Seafood 83
6 Milk and Dairy Products 101
7 Fruits, Vegetables, and Grains 117
III Foodborne Pathogenic Bacteria 127
8 Salmonella Species 129
9 Campylobacter jejuni 159
10 Escherichia coli O 157:117 171
11 Yersinia enterocolitica 192
12 Shigella Species 216
13 Vibrio Species 228
14 Aeromonas and Plesiomonas Species 265
15 Clostridium botulinum 288
16 Clostridium perfringens 305
17 Bacillus cereus 327
18 Listeria monocytogenes 337
19 Staphylococcus aureus 353
20 Epidemiology of Foodborne Diseases 376
IV Mycotoxigenic Molds 391
21 Toxigenic Aspergillus Species 393
22 Toxigenic Penicillium Species 406
23 Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia 419
V Viruses 435
24 Foodborne Viruses 437
VI Foodborne and Waterborne Parasites 447
25 Helminths in Meat 449
26 Helminths Acquired from Finfish, Shellfish, and Other Food Sources 463
27 Protozoan Parasites Acquired from Food and Water 478
VII Preservatives and Preservation Methods 495
28 Physical Methods of Food Preservation 497
29 Chemical Preservatives and Natural Antimicrobial Compounds 520
30 Biologically Based Preservation Systems and Probiotic Bacteria 557
VIII Food Fermentations 579
31 Fermented Dairy Products 581
32 Fermented Vegetables 595
33 Fermented Meat, Poultry, and Fish Products 610
34 Traditional Fermented Foods 629
35 Cocoa and Coffee 649
36 Beer 662
37 Wine 671
IX Advanced Techniques in Food Microbiology 695
38 Detecting Foodborne Pathogens and Their Toxins: Conventional versus Rapid and Automated Methods 697
39 Genetic and Immunologic Techniques for Detecting Foodborne Pathogens and Toxins 710
40 Predictive Modeling 728
41 Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards 740
Index 753
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