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Fundamental Food Microbiology 5th edition [Kõva köide]

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Bibek Ray (University of Wyoming, Plymouth, USA), Arun Bhunia (Purdue University, West Lafayette, Indiana, USA)

Formaat: Hardback, 664 pages, kõrgus x laius: 254x178 mm, kaal: 1314 g, 58 Tables, black and white; 87 Illustrations, black and white
Ilmumisaeg: 26-Nov-2013
Kirjastus: CRC Press Inc
ISBN-10: 1466564431
ISBN-13: 9781466564435

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Food & beverage technology - (Hetkel poes: 3 nimetust)

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Formaat: Hardback, 664 pages, kõrgus x laius: 254x178 mm, kaal: 1314 g, 58 Tables, black and white; 87 Illustrations, black and white
Ilmumisaeg: 26-Nov-2013
Kirjastus: CRC Press Inc
ISBN-10: 1466564431
ISBN-13: 9781466564435

Teised raamatud teemal:

Food & beverage technology - (Hetkel poes: 3 nimetust)

Teised raamatud sellest sooduspakkumisest: Taylor & Francis teadusraamatud International Student Editions hindadega

Püsilink: https://www.kriso.ee/db/9781466564435.html

Märksõnad:

The golden era of food microbiology has begun. All three areas of food microbiologybeneficial, spoilage, and pathogenic microbiologyare 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 Whats 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.

Preface to the Fifth Edition

xxxv

Preface to the Fourth Edition

xxxvii

Preface to the Third Edition

xxxix

Preface to the Second Edition

xli

Preface to the First Edition

xliii

Authors

xlv

SECTION I INTRODUCTION TO MICROBES IN FOODS

1 History and Development of Food Microbiology

(8)

Introduction

(1)

Discovery of Microorganisms

(1)

Where Are They Coming from?

(1)

What Are Their Functions?

(1)

Development of Early Food Microbiology (Before A.D. 1900)

(2)

Food Microbiology: Current Status

(2)

Food Fermentation/Probiotics

(1)

Food Spoilage

(1)

Foodborne Diseases

(1)

Miscellaneous

(1)

Food Microbiology and Food Microbiologists

(1)

Conclusion

(1)

References

(1)

2 Characteristics of Predominant Microorganisms in Food

(22)

Introduction

(1)

Classification of Microorganisms

(1)

Nomenclature

(1)

Morphology and Structure of Microorganisms in Foods

(4)

Yeasts and Molds

(2)

Bacterial Cells

(2)

Viruses

(1)

Important Microorganisms in Food

(9)

Important Mold Genera

(1)

Important Yeast Genera

(1)

Foodborne Protozoan Parasites

(1)

Important Viruses

(1)

Important Bacterial Genera

(2)

Gram-Negative Aerobes

(1)

Gram-Negative Facultative Anaerobes

(1)

Rickettsia

(1)

Gram-Positive Cocci

(1)

Gram-Positive, Endospore-Forming Rods

(1)

Gram-Negative, Endospore-Forming Rods

(1)

Gram-Positive, Nonsporulating Regular Rods

(1)

Gram-Positive, Non-Spore-Forming Irregular Rods

(1)

Some New Genera

(1)

Important Bacterial Groups in Foods

(3)

Lactic Acid Bacteria

(1)

Acetic Acid Bacteria

(1)

Propionic Acid Bacteria

(1)

Butyric Acid Bacteria

(1)

Proteolytic Bacteria

(1)

Lipolytic Bacteria

(1)

Saccharolytic Bacteria

(1)

Thermophilic Bacteria

(1)

Psychrotrophic Bacteria

(1)

Thermoduric Bacteria

(1)

Halotolerant Bacteria

(1)

Aciduric Bacteria

(1)

Osmophilic Bacteria

(1)

Gas-Producing Bacteria

(1)

Slime Producers

(1)

Spore Formers

(1)

Aerobes

(1)

Anaerobes

(1)

Facultative Anaerobes

(1)

Coliforms

(1)

Fecal Coliforms

(1)

Enteric Pathogens

(1)

Conclusion

(1)

References

(2)

3 Sources of Microorganisms in Foods

(8)

Introduction

(1)

Predominant Microorganisms in Different Sources

(4)

Plants (Fruits and Vegetables)

(1)

Animals, Birds, Fish, and Shellfish

(1)

Air

(1)

Soil

(1)

Sewage and Manure

(1)

Water

(1)

Humans

(1)

Food Ingredients

(1)

Equipment

(1)

Miscellaneous

(1)

Conclusion

(1)

References

(2)

4 Normal Microbiological Quality of Foods and Its Significance

(12)

Introduction

(1)

Raw and Ready-to-Eat Meat Products

(1)

Raw and Pasteurized Milk

(1)

Shell Eggs and Liquid Egg

(1)

Fish and Shellfish

(1)

Vegetables, Fruits, and Nuts

(1)

Cereal, Starches, and Gums

(1)

Canned Foods

(1)

Sugars and Confectioneries

(1)

Soft Drinks, Fruit and Vegetable Drinks, Juices, and Bottled Water

(1)

Mayonnaise and Salad Dressings

(1)

Spices and Condiments

(1)

Conclusion

(1)

References

(4)

SECTION II MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT

5 Microbial Growth Characteristics

(8)

Introduction

(1)

Microbial Reproduction or Growth

(4)

Binary Fission

(1)

Generation Time (or Doubling Time)

(1)

Specific Growth Rate

(1)

Optimum Growth

(1)

Growth Curve

(1)

Nature of Microbial Growth in Food

(2)

Mixed Population

(1)

Sequence of Growth

(1)

Growth in Succession or Diauxic Growth

(1)

Symbiotic Growth

(1)

Synergistic Growth

(1)

Antagonistic Growth

(1)

Conclusion

(1)

References

(1)

6 Factors Influencing Microbial Growth in Food

(12)

Introduction

(1)

Intrinsic Factors or Food Environment

(8)

Nutrients and Growth

(1)

Carbohydrates in Foods

(1)

Proteins in Foods

(1)

Lipids in Foods

(1)

Minerals and Vitamins in Foods

(1)

Growth Factors and Inhibitors in Food

(1)

Water Activity and Growth

(1)

Principle

(1)

Aw of Food

(1)

Aw and Microbial Growth

(1)

pH and Growth

(1)

Principle

(1)

pH of Food

(1)

pH and Microbial Growth

(1)

Redox Potential, Oxygen, and Growth

(1)

Principle

(1)

Redox Potential in Food

(1)

Redox Potential and Microbial Growth

(1)

Extrinsic Factors

(2)

Temperature and Growth

(1)

Principle

(1)

Food and Temperature

(1)

Microbial Growth and Viability

(1)

Quorum Sensing and Bacterial Growth

(1)

Conclusion

(1)

References

(1)

7 Microbial Attachments and Biofilm Formation

(6)

Introduction

(1)

Mechanisms of Attachment

(1)

Influencing Factors

(1)

Assessment of Biofilm Formation

(1)

Control and Removal of Biofilms

(1)

Conclusion

(1)

References

(1)

8 Microbial Metabolism of Food Components

(12)

Introduction

(1)

Respiration and Fermentation During Growth

(2)

Metabolism of Food Carbohydrates

(1)

Degradation of Polysaccharides

(5)

Degradation of Disaccharides

(1)

Degradation of Monosaccharides

(1)

Fermentation

(1)

EMP Pathway

(1)

HMP Pathway

(1)

Entner-Doudroff (ED) Pathway

(1)

Pentose Phosphoketolase Pathway

(1)

Hexose Phosphoketolase Pathway

(1)

Some Specific Pathways

(1)

Anaerobic Respiration

(1)

Aerobic Respiration

(1)

Synthesis of Polymers

(1)

Metabolism of Food Proteins

(2)

Aerobic Respiration (Decay)

(1)

Fermentation (Putrefaction)

(1)

Metabolism of Food Lipids

(1)

Conclusion

(1)

References

(2)

9 Microbial Sporulation and Germination

(8)

Introduction

(1)

Mold Spores

(1)

Yeast Spores

(1)

Bacterial Spores

(4)

Sporulation

(1)

Dormancy

(1)

Activation

(1)

Germination

(1)

Outgrowth

(1)

Importance of Spores in Food

(1)

Conclusion

(1)

References

(1)

10 Microbial Stress Response in the Food Environment

(20)

Introduction

(1)

Stress Adaptation

100

(3)

Definition and Observations

100

(1)

Mechanisms of Stress Adaptation

101

(1)

Importance of Stress-Adapted Microorganisms in Food

101

(1)

Pathogens and Spoilage Bacteria Surviving in Low-pH Foods

102

(1)

Stress-Adapted Pathogens Surviving Stomach pH

102

(1)

Enhancing Viability of Starter Cultures and Probiotic Bacteria

103

(1)

Sublethal Stress and Injury

103

(6)

Definition and Observations

103

(1)

Manifestation of Bacterial Sublethal Injury

103

(2)

Sites and Nature of Injury

105

(1)

Repair of Reversible Injury

106

(2)

Injury in Yeasts and Molds

108

(1)

Importance of Sublethally Injured Microorganisms in Food

108

(1)

Detection of Undesirable Microorganisms

108

(1)

Enhancing Shelf Life of Foods

108

(1)

Enhancing Viability of Starter Cultures

108

(1)

Viable-but-Nonculturable

109

(3)

Definition and Terminologies

109

(1)

Proponent Views

109

(2)

Opponent Views

111

(1)

Current Views

111

(1)

Physiological Properties of VBNC Cells

112

(1)

Importance of VBNC Microorganisms in Food

112

(1)

Conclusion

112

(2)

References

114

(5)

SECTION III BENEFICIAL USES OF MICROORGANISMS IN FOOD

11 Microorganisms Used in Food Fermentation

119

(10)

Introduction

119

(1)

Microbiology of Fermented Foods

119

(1)

Lactic Starter Cultures

120

(4)

Lactococcus

121

(1)

Streptococcus

122

(1)

Leuconostoc

122

(1)

Pediococcus

122

(1)

Lactobacillus

123

(1)

Oenococcus

124

(1)

Other Starter Cultures

124

(1)

Bifidobacterium

124

(1)

Propionibacterium

125

(1)

Brevihacterium

125

(1)

Acetobacter

125

(1)

Yeasts and Molds

125

(2)

Yeasts

126

(1)

Molds

126

(1)

Conclusion

127

(1)

References

127

(2)

12 Biochemistry of Some Beneficial Traits

129

(10)

Introduction

129

(1)

Mechanisms of Transport of Nutrients

129

(1)

Transport and Metabolism of Carbohydrates

130

(6)

PEP-PTS System for Lactose Transport in Lactococcus lactis

131

(1)

Permease System for Lactose in Lactobacillus acidophilus

131

(1)

Carbohydrates Available Inside the Cells for Metabolism

131

(1)

Homolactic Fermentation of Carbohydrates

131

(2)

Heterolactic Fermentation of Carbohydrates

133

(1)

Metabolism of Pentoses

134

(1)

Hexose Fermentation by Bifidobacterium

135

(1)

Diacetyl Production from Citrate

135

(1)

Propionic Acid Production by Propionibacterium

136

(1)

Transport and Metabolism of Proteinaceous Compounds and Amino Acids

136

(1)

Transport and Metabolism of Lipid Compounds

137

(1)

Conclusion

137

(1)

References

138

(1)

13 Genetics of Some Beneficial Traits

139

(20)

Introduction

139

(1)

Plasmids and Plasmid-Linked Traits in Starter-Culture Bacteria

139

(5)

Important Characteristics of Bacterial Plasmids

140

(1)

Some Characteristics of Small (ca. 10 kb) and Large (over 10 to ca. 150 kb) Plasmids

140

(1)

Presence of Plasmids in Some Starter-Culture Bacteria

141

(1)

Phenotype Assignment to a Plasmid

141

(1)

Plasmid-Linked Traits in Starter-Culture Bacteria

142

(1)

Cryptic Plasmids

143

(1)

Plasmid Replication

143

(1)

Plasmid Mapping and Sequencing

143

(1)

Gene Transfer Methods in Starter-Culture Bacteria

144

(2)

Transduction

144

(1)

Conjugation

144

(1)

Transformation

145

(1)

Protoplast Fusion

145

(1)

Electrotransformation

146

(1)

Conjugative Transposons

146

(1)

Gene Cloning

146

(6)

Cloning Vectors

147

(1)

Metabolic Engineering

148

(1)

Mixed Acid Fermentation by Lactococcus lactis

148

(1)

L(+)-Lactic Acid Production

148

(1)

Diacetyl Production by Lactococcus lactis

149

(1)

Alanine Production from Carbohydrates

149

(1)

Production of Mannitol and Other Polyols

149

(1)

Production of Folic Acid and Riboflavin

149

(1)

Enhancing Proteolysis by Cell Lysis

150

(1)

Protein Targeting

150

(1)

Expression of Interleukins

150

(1)

Drug-Delivery System

151

(1)

Production of Pediocin in Heterologous Hosts

151

(1)

Protein Engineering

151

(1)

Production of Hybrid Prepediocin

151

(1)

Bioengineered Bacteriocins

152

(1)

Genome Mapping and Sequencing

152

(3)

Lactic Acid Bacteria

152

(2)

Bacteriophages

154

(1)

The Lac and Las Genes

154

(1)

Conclusion

155

(1)

References

156

(3)

14 Starter Cultures and Bacteriophages

159

(10)

Introduction

159

(1)

History

160

(1)

Concentrated Cultures

161

(1)

Starter-Culture Problems

162

(4)

Strain Antagonism

162

(1)

Loss of a Desired Trait

162

(1)

Cell Death and Injury

162

(1)

Inhibitors in Raw Materials

163

(1)

Bacteriophages of Lactic Acid Bacteria

163

(1)

Morphology and Characteristics

163

(1)

Life Cycle

164

(1)

Host Specificity

164

(1)

Control Methods

165

(1)

Yeast and Mold Cultures

166

(1)

Conclusion

166

(1)

References

166

(3)

15 Microbiology of Fermented Food Production

169

(24)

Introduction

169

(1)

General Method of Production

170

(2)

Raw (or Starting) Materials

170

(1)

Microorganisms Used

170

(1)

Fermentation Process

171

(1)

Natural Fermentation

171

(1)

Back Slopping

171

(1)

Controlled Fermentation

172

(1)

Fermented Dairy Products

172

(14)

Milk Composition and Quality

172

(1)

Fermented Milk Products

173

(1)

Microbiology of Cultured Buttermilk Fermentation

173

(1)

Product Characteristics

173

(1)

Processing

173

(1)

Starter (Controlled Fermentation)

174

(1)

Growth

174

(1)

Biochemistry

174

(1)

Genetics

174

(1)

Microbial Problems

175

(1)

Microbiology of Yogurt Fermentation

175

(1)

Characteristics

175

(1)

Processing

175

(1)

Starters (Controlled Fermentation)

175

(1)

Growth

176

(1)

Biochemistry

176

(2)

Genetics

178

(1)

Microbial Problems

179

(1)

Cheeses

179

(1)

Unripened Cheese

179

(1)

Ripened Cheese

179

(1)

Microbiology of Cottage Cheese

180

(1)

Characteristics

180

(1)

Processing (from Skim Milk)

180

(1)

Starters (Controlled Fermentation)

180

(1)

Growth, Biochemistry, and Genetics

180

(1)

Microbial Problems

180

(1)

Microbiology of Cheddar Cheese

181

(1)

Characteristics

181

(1)

Processing

181

(1)

Starters (Controlled Fermentation)

181

(1)

Growth

181

(1)

Biochemistry

181

(1)

Genetics

182

(1)

Microbial Problems

182

(1)

Microbiology of Swiss Cheese

183

(1)

Characteristics

183

(1)

Processing

183

(1)

Starters (Controlled Fermentation)

183

(1)

Growth

183

(1)

Biochemistry

183

(1)

Genetics

184

(1)

Microbial Problems

184

(1)

Microbiology of Blue Cheese

184

(1)

Characteristics

184

(1)

Processing

184

(1)

Starters and Growth (Controlled Fermentation)

184

(1)

Biochemistry, Genetics, and Problems

184

(1)

Accelerated Cheese Ripening

185

(1)

Curing at High Temperature

185

(1)

Addition of Enzymes

185

(1)

Slurry Method

185

(1)

Novel Methods

185

(1)

Fermented Meat Products

186

(2)

Types

186

(1)

Microbiology of Semidry Sausages

186

(1)

Characteristics

186

(1)

Processing

186

(1)

Starters (Controlled or Natural Fermentation)

187

(1)

Growth

187

(1)

Biochemistry

187

(1)

Genetics

187

(1)

Microbial Problems

188

(1)

Fermented Vegetable Products

188

(2)

Microbiology of Sauerkraut

189

(1)

Characteristics

189

(1)

Processing

189

(1)

Starters (Natural) and Growth

189

(1)

Biochemistry

189

(1)

Genetics

190

(1)

Microbial Problems

190

(1)

Conclusion

190

(1)

References

191

(2)

16 Intestinal Bacteria and Probiotics

193

(18)

Introduction

193

(1)

Microbiology of the Human GI Tract

194

(1)

Gut Microbiota, Health, and Chronic Diseases

195

(1)

Important Characteristics of Beneficial Bacteria

196

(1)

Beneficial Effects of Probiotics

197

(3)

Lactose Hydrolysis

197

(1)

Reducing Serum Cholesterol Levels

198

(1)

Reducing Colon Cancer

198

(1)

Prevention and Control of Enteric Infections

199

(1)

Modulating Immune Response

199

(1)

Reducing Allergic Diseases

200

(1)

Bioengineered Probiotics

200

(1)

Probiotics as Vaccine Carriers for Infectious Agents

200

(1)

Some Aspects to Consider

201

(3)

Strain Variation

201

(1)

Sensitivity to Stomach Acids, Biles, and Pancreatin

202

(1)

Viability and Injury of Cells

202

(1)

Dose Level and Duration

202

(1)

Induced Lactase Trait

202

(1)

Antibacterial Substances

203

(1)

True Species and Strains

203

(1)

Expertise in Research Areas

203

(1)

Current Developments

204

(4)

Standard of Identity

204

(1)

Microorganisms Used as Probiotics

204

(1)

Safety of Probiotics

205

(1)

Probiotics, Prebiotics, and Synbiotics

206

(1)

Probiotics

206

(1)

Prebiotics

207

(1)

Synbiotics

207

(1)

Biogenics

207

(1)

Genome Sequence of Probiotic Bacteria

207

(1)

Conclusion

208

(1)

References

208

(3)

17 Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology

211

(20)

Introduction

211

(1)

Viable Cells of Lactic Acid Bacteria (LAB) as Preservatives

211

(1)

Organic Acids, Diacetyl, Hydrogen Peroxide, and Reuterine as Food Preservatives

212

(3)

Organic Acids

212

(1)

Diacetyl

213

(1)

Hydrogen Peroxide

214

(1)

Reuterine

214

(1)

Bacteriocins of Lactic Acid Bacteria as Food Preservatives

215

(11)

Bacteriocin-Producing Strains

215

(1)

Characteristics of Bacteriocins

216

(4)

Genetics and Gene Organization

220

(1)

Mode of Action

221

(1)

Bioengineered Bacteriocin

222

(1)

Production and Purification

223

(1)

Applications

223

(3)

Encapsulation and Delivery of Bacteriocin

226

(1)

Food Packaging

226

(1)

Liposomes

227

(1)

Nanoencapsulation

227

(1)

Safety Concerns with Nanotechnology

228

(1)

Yeast Metabolites as Preservatives

228

(1)

Conclusion

228

(1)

References

229

(2)

18 Food Ingredients and Enzymes of Microbial Origin

231

(14)

Introduction

231

(1)

Microbial Proteins and Food Additives

232

(2)

Single-Cell Proteins (SCPs)

232

(1)

Amino Acids

232

(1)

Nutraceuticals and Vitamins

232

(1)

Flavor Compounds and Flavor Enhancers

233

(1)

Colors

233

(1)

Exopolysaccharides (EPS)

234

(1)

Organic Acids

234

(1)

Preservatives

234

(1)

Microbial Enzymes in Food Processing

234

(6)

Enzymes Used

235

(1)

α-Amylase, Glucoamylase, and Glucose Isomerase

236

(1)

Catalase

236

(1)

Cellulase, Hemicellulase, and Pectinase

236

(1)

Invertase

236

(1)

Lactase

236

(1)

Lipases

236

(1)

Proteases

236

(1)

Enzyme Production by Recombinant DNA Technology

237

(1)

Immobilized Enzymes

238

(1)

Adsorption on a Solid Support

238

(1)

Covalent Bonding

238

(1)

Entrapping

238

(1)

Crosslinking

238

(1)

Thermostable Enzymes

239

(1)

Enzymes in Food Waste Treatment

240

(1)

Conclusion

240

(1)

References

241

(4)

SECTION IV MICROBIAL FOOD SPOILAGE

19 Important Factors in Microbial Food Spoilage

245

(10)

Introduction

245

(1)

Sequence of Events

245

(1)

Significance of Microorganisms

246

(2)

Microbial Types

246

(1)

Microbial Numbers

246

(1)

Predominant Microorganisms

247

(1)

Food Spoilage Molds

248

(1)

Food Spoilage Yeasts

248

(1)

Some Important Food Spoilage Bacteria

248

(2)

Psychrotrophic Bacteria

248

(1)

Some Important Psychrotrophic Aerobic Spoilage Bacteria

249

(1)

Some Important Psychrotrophic Facultative Anaerobic Spoilage Bacteria

249

(1)

Some Important Thermoduric Psychrotrophs

249

(1)

Thermophilic Bacteria

249

(1)

Aciduric Bacteria

249

(1)

Significance of Foods

250

(3)

Food Types

250

(1)

Food Nutrients

250

(1)

Utilization of Food Nutrients

251

(1)

Microbial Growth in Succession

252

(1)

Conclusion

253

(1)

References

253

(2)

20 Spoilage of Specific Food Groups

255

(18)

Introduction

255

(1)

Fresh and Ready-to-Eat Meat Products

255

(3)

Raw Meat

255

(2)

Ready-to-Eat Meat Products

257

(1)

Eggs and Egg Products

258

(1)

Shell Eggs

258

(1)

Egg Products

259

(1)

Fish, Crustaceans, and Mollusks

259

(2)

Fish

259

(1)

Crustaceans

260

(1)

Mollusks

260

(1)

Milk and Milk Products

261

(1)

Raw Milk

261

(1)

Pasteurized Milk

261

(1)

Concentrated Liquid Products

262

(1)

Butter

262

(1)

Vegetables and Fruits

262

(2)

Vegetables

262

(1)

Fruits

263

(1)

Soft Drinks, Fruit Juices and Preserves, and Vegetable Juices

264

(1)

Cereals and Their Products

264

(2)

Grains and Seeds

265

(1)

Refrigerated Dough

265

(1)

Breads

265

(1)

Pastas

265

(1)

Pastries

265

(1)

Liquid Sweeteners and Confectioneries

266

(1)

Mayonnaise, Salad Dressings, and Condiments

266

(1)

Fermented Foods

266

(2)

Fermented Meat Products

267

(1)

Fermented Dairy Products

267

(1)

Fermented Vegetable and Fruit Products

268

(1)

Fermented Beverages

268

(1)

Canned Foods

268

(2)

Thermophilic Spore Formers

269

(1)

Flat Sour Spoilage

270

(1)

Thermophilic Anaerobe (TA) Spoilage

270

(1)

Sulfide Stinker Spoilage

270

(1)

Spoilage Resulting from Insufficient Heating

270

(1)

Spoilage Resulting from Container Leakage

270

(1)

Conclusion

270

(1)

References

271

(2)

21 New Food Spoilage Bacteria in Refrigerated Foods

273

(14)

Microorganisms that Grow in Refrigerated Foods (Psychrotrophs)

273

(1)

Popularity of Refrigerated Foods

274

(1)

Microbiological Problems

275

(1)

Incidence of Spoilage of Vacuum-Packaged Refrigerated Food

276

(8)

Spoilage of Unprocessed (Fresh) Beef by Clostridium Species

276

(2)

Spoilage of Roasted Beef by Clostridium Species

278

(1)

Spoilage of Pork Chops by Clostridium algidicarnis

278

(1)

Spoilage of Tofu by Clostridium Species

278

(1)

Spoilage of Unripened Soft Cheese by Leuconostoc Species

279

(1)

Spoilage of Low-Heat-Processed Meat Products by Leuconostoc Species

279

(1)

Ammonia Odor in Turkey Roll

279

(1)

Yellow Discoloration of Luncheon Meat

280

(1)

Gray Discoloration of Turkey Luncheon Meat

280

(1)

Pink Discoloration of Sliced, Chopped, and Formed Roast Beef

280

(1)

Gas Distension and Pink Discoloration of Sliced Turkey Rolls

281

(1)

Gas Distension (Bloating) of Ground Beef Chubs

281

(1)

Egg Odor in Refrigerated Fresh Chicken Meat Products

282

(1)

Off-Odor in Frozen Chicken Meat Product

283

(1)

Gas and Slime Development in Vacuum-Packaged Smoked Salmon Products

284

(1)

Conclusion

284

(2)

References

286

(1)

22 Food Spoilage by Microbial Enzymes

287

(8)

Introduction

287

(1)

Characteristics of Heat-Stable Enzymes of Psychrotrophic Bacteria

288

(1)

Spoilage of Foods with Heat-Stable Microbial Enzymes

289

(2)

Pasteurized Milk

289

(1)

Ultrahigh Temperature (UHT)-Treated Milk Products

290

(1)

Cheeses

290

(1)

Cultured Dairy Products

290

(1)

Cream and Butter

290

(1)

Milk Powder

291

(1)

Spoilage of Foods by Microbial Enzymes at Low Temperatures

291

(1)

Conclusion

292

(1)

References

292

(3)

23 Indicators of Microbial Food Spoilage

295

(10)

Introduction

295

(1)

Microbiological Criteria

296

(2)

Enumeration of Colony-Forming Units (CFUs)

296

(2)

Phase-Contrast Microscopy

298

(1)

Chemical Criteria

298

(1)

Molecular Methods in Spoilage Microbe Detection

299

(1)

Assay of Heat-Stable Enzymes

299

(1)

Heat-Stable Proteinases in Milk

299

(1)

Heat-Stable Lipases in Milk

299

(1)

Conclusion

300

(1)

References

300

(5)

SECTION V MICROBIAL FOODBORNE DISEASES

24 Important Facts in Foodborne Diseases

305

(18)

Introduction

305

(1)

Epidemiological Aspects

306

(12)

Investigation of a Foodborne Disease

306

(1)

Foodborne Disease Outbreak

307

(1)

Incidence of Foodborne Disease Outbreak

307

(1)

Cost of Foodborne Diseases

308

(1)

Predominant Etiological Agents

309

(1)

Types of Microbial Foodborne Diseases

310

(2)

Intoxication

312

(1)

Infection

312

(1)

Toxico-Infection

313

(1)

Predominant Food Types Associated with Foodborne Diseases of Bacterial and Viral Origin

313

(1)

Predominant Places of Food Consumption Associated with Confirmed Foodborne Disease Outbreaks of Bacterial and Viral Origin

313

(3)

Predominant Contributing Factors Associated with Confirmed Foodborne Disease Outbreaks from Pathogenic Bacteria and Viruses

316

(1)

Influence of Month (of the Year) to Number of Foodborne Disease Outbreaks Caused by Pathogenic Bacteria and Viruses

316

(1)

Influence of Location on Foodborne Diseases of Pathogenic Bacterial and Viral Origin

316

(1)

Human Factors in Foodborne Disease Symptoms

317

(1)

Acceptance Quality of Food Resulting from Growth of Pathogens

317

(1)

Sequence of Events in a Foodborne Disease

317

(1)

Current Trends

318

(2)

FoodNet

318

(2)

Estimated Foodborne Illnesses

320

(1)

Conclusion

320

(1)

References

321

(2)

25 Foodborne Intoxications

323

(14)

Introduction

323

(1)

Staphylococcal Intoxication

323

(6)

Importance

323

(1)

Characteristics of Staphylococcus aureus

324

(1)

Organisms

324

(1)

Growth

324

(1)

Habitat

325

(1)

Toxins and Toxin Production

325

(1)

Disease and Symptoms

325

(1)

Food Association

326

(1)

Prevention (Reduction) of the Disease

327

(1)

Identification Methods

328

(1)

Analysis of an Outbreak

328

(1)

Botulism by Clostridium botulinum

329

(5)

Importance

329

(1)

Characteristics

329

(1)

Organisms

329

(1)

Growth

329

(1)

Habitat

329

(1)

Toxins and Toxin Production

330

(1)

Disease and Symptoms

331

(1)

Foodborne Botulism

331

(1)

Infant Botulism

331

(1)

Hidden Botulism

331

(1)

Wound Botulism

331

(1)

Inadvertent Botulism

332

(1)

Food Association

332

(1)

Prevention of Botulism

333

(1)

Identification Methods

333

(1)

Analysis of a Foodborne Botulism Case

334

(1)

Conclusion

334

(1)

References

335

(2)

26 Foodborne Bacterial Infections

337

(34)

Introduction

337

(1)

Salmonella enterica

338

(6)

Importance

338

(1)

Current Nomenclature System

339

(1)

Predominant Serotypes in Salmonellosis

339

(2)

Characteristics

341

(1)

Habitat

341

(1)

Disease and Symptoms

341

(1)

Food Association

342

(1)

Prevention and Control

343

(1)

Detection Method

343

(1)

A Case Study

343

(1)

Listeria monocytogenes

344

(7)

Importance

344

(1)

Classification

345

(1)

Characteristics

345

(1)

Habitat

346

(1)

Virulence Factors

346

(1)

Disease and Symptoms

346

(1)

Febrile Gastroenteritis

346

(1)

Invasive Systemic Disease

347

(2)

Food Association

349

(1)

Prevention and Control

349

(1)

Detection Method

350

(1)

A Case Study

350

(1)

Pathogenic Escherichia coli

351

(4)

Importance

351

(1)

Enterotoxigenic Escherichia coli (ETEC)

352

(1)

Enteropathogenic Escherichia coli (EPEC)

352

(1)

Enteroinvasive Escherichia coli (EIEC)

352

(1)

Disease and Symptoms

353

(1)

Food Association

353

(1)

Prevention

353

(1)

Enteroaggregative Escherichia coli

353

(1)

Enterohemorrhagic Escherichia coli (EHEC), Shiga-Toxigenic Escherichia coli (STEC)

353

(1)

Gastroenteritis Resulting from EHEC/STEC

354

(1)

Characteristics

354

(1)

Toxins

354

(1)

Disease and Symptoms

354

(1)

Food Association

355

(1)

Prevention

355

(1)

Shigella Species

355

(3)

Importance

355

(1)

Characteristics

356

(1)

Habitat

356

(1)

Toxins

356

(1)

Disease and Symptoms

357

(1)

Food Association

357

(1)

Prevention

358

(1)

Campylobacter Species

358

(2)

Importance

358

(1)

Characteristics

358

(1)

Habitat

359

(1)

Pathogenic Factors and Toxins

359

(1)

Disease and Symptoms

359

(1)

Food Association

360

(1)

Prevention

360

(1)

Yersinia enterocolitica

360

(2)

Importance

360

(1)

Characteristics

361

(1)

Habitat

361

(1)

Virulence Factors

361

(1)

Disease and Symptoms

362

(1)

Food Association

362

(1)

Prevention

362

(1)

Vibrio Species

362

(4)

Vibrio parahaemolyticus

363

(1)

Importance

363

(1)

Characteristics

363

(1)

Habitat

363

(1)

Virulence Factors and Toxin Production

363

(1)

Disease and Symptoms

364

(1)

Food Association

364

(1)

Prevention

364

(1)

Vibrio vulnificus

365

(1)

Brucellosis

365

(1)

Streptococcal Infection

365

(1)

Q Fever

366

(1)

Conclusion

366

(1)

References

367

(4)

27 Foodborne Toxico-Infections

371

(16)

Introduction

371

(1)

Clostridium perfringens

371

(4)

Importance

371

(1)

Characteristics

372

(1)

Habitat

372

(1)

Toxins and Toxin Production

372

(1)

Disease and Symptoms

373

(1)

Food Association

373

(1)

Prevention

374

(1)

Detection Method

374

(1)

Analysis of an Outbreak

375

(1)

Bacillus cereus

375

(3)

Importance

375

(1)

Characteristics

375

(1)

Habitat

376

(1)

Toxins and Toxin Production

376

(1)

Disease and Symptoms

376

(1)

Food Association

377

(1)

Prevention

378

(1)

Detection Method

378

(1)

Vibrio cholerae

378

(4)

Importance

378

(1)

Characteristics

379

(1)

Habitat

379

(1)

Toxins and Toxin Production

379

(1)

Disease and Symptoms

380

(1)

Food Association

380

(1)

Prevention

381

(1)

Detection Method

381

(1)

Analysis of an Outbreak

381

(1)

Enterotoxigenic Escherichia coli (ETEC)

382

(1)

Importance

382

(1)

Characteristics

382

(1)

Habitat

382

(1)

Toxins and Toxin Production

382

(1)

Disease and Symptoms

383

(1)

Food Association

383

(1)

Prevention

383

(1)

Detection Methods

383

(1)

Conclusion

383

(1)

References

384

(3)

28 Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites, and Fish and Shellfish Toxins

387

(20)

Introduction

387

(1)

Opportunistic Bacterial Pathogens

387

(3)

Aeromonas hydrophila

387

(1)

Characteristics

387

(1)

Food Association

388

(1)

Disease-Causing Potential

388

(1)

Plesiomonas shigelloides

388

(1)

Characteristics

388

(1)

Food Association

388

(1)

Disease-Causing Potential

389

(1)

Non-Escherichia coli coliforms

389

(1)

Toxigenic Physchrotrophic Bacillus Species

390

(1)

Diseases Caused by Viruses and Prion

390

(3)

Importance

390

(1)

Food Association

390

(1)

Prevention

391

(1)

Detection Methods

391

(1)

Norovirus

391

(1)

Hepatitis A Virus

392

(1)

Bovine Spongiform Encephalopathy (BSE)

392

(1)

Molds and Mycotoxins

393

(4)

Importance

393

(1)

Characteristics

394

(1)

Organisms

394

(1)

Growth and Mycotoxin Production

395

(1)

Habitat

395

(1)

Toxins and Toxin Production

395

(1)

Food Association

396

(1)

Symptoms and Prevention of Mycotoxicosis

396

(1)

Detection Methods

397

(1)

Biogenic Amines

397

(1)

Toxins Associated with Fish and Shellfish

397

(4)

Scombroid Poisoning

397

(3)

Ciguatera Fish Poisoning (CFP)

400

(1)

Paralytic Shellfish Poisoning (PSP)

400

(1)

Neurotoxic Shellfish Poisoning (NSP)

400

(1)

Diarrhetic Shellfish Poisoning (DSP)

401

(1)

Azaspiracid Shellfish Poisoning (AZP)

401

(1)

Amnesic Shellfish Poisoning (ASP)

401

(1)

Puffer Fish Poisoning (PFP)

401

(1)

Parasites

401

(3)

Trichinella spiralis

402

(1)

Anisakis simplex

402

(1)

Taenia Species

402

(1)

Toxoplasma gondii

402

(1)

Giardia lamblia

403

(1)

Cryptosporidium parvum

404

(1)

Cyclospoa cayetanensis

404

(1)

Conclusion

404

(1)

References

405

(2)

29 New and Emerging Foodborne Pathogens

407

(16)

Introduction

407

(1)

Associated Factors

408

(6)

Better Knowledge of Pathogens

409

(1)

Improvement in Regulatory Actions

410

(1)

Changes in Lifestyle and Food Habits

411

(3)

New Food-Processing Technology

414

(1)

Miscellaneous Factors

414

(2)

Genetic Exchange

414

(1)

Antibiotic Resistance

415

(1)

Stress Adaptation

416

(1)

Farming Practices

416

(1)

Aging and Immunocompromised Population

416

(1)

Other Emerging Foodborne Pathogens of Concern

416

(4)

Cronobacter sakazaki

417

(1)

Clostridium difficile

417

(1)

Escherichia coli O104: H4

418

(1)

Hepatitis E Virus

418

(1)

Nipah Virus

419

(1)

Conclusion

420

(1)

References

420

(3)

30 Indicators of Bacterial Pathogens

423

(12)

Introduction

423

(1)

Criteria for Ideal Indicators

424

(1)

Coliform Group

425

(4)

Coliforms

425

(1)

Organisms and Sources

425

(1)

Occurrence and Significance in Food

425

(1)

Fecal Coliforms

426

(1)

Organisms and Sources

426

(1)

Occurrence and Significance in Food

426

(1)

Escherichia coli

426

(1)

Organisms and Sources

426

(1)

Occurrence and Significance in Food

427

(1)

Enterobacteriaceae Group

427

(2)

Enterococcus Group

429

(1)

Characteristics and Habitat

429

(1)

Occurrence and Significance in Food

429

(1)

Miscellaneous Indicator Organisms

429

(1)

Conclusion

430

(1)

References

431

(4)

SECTION VI CONTROL OF MICROORGANISMS IN FOODS

31 Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection

435

(10)

Introduction

435

(1)

Objectives of Sanitation

436

(1)

Factors to Consider

436

(1)

Plant Design

436

(1)

Quality of Water, Ice, Brine, and Curing Solution

436

(1)

Quality of Air

437

(1)

Training of Personnel

437

(1)

Equipment

437

(1)

Cleaning of Processing Facilities

437

(1)

Sanitation of Food-Processing Equipment

438

(4)

Chlorine-Based Sanitizers

439

(1)

Iodophores

439

(1)

Quaternary Ammonium Compounds

439

(1)

H2O2

440

(1)

Decontamination and Sanitization of Fruits and Vegetables

440

(1)

Chlorine

441

(1)

Ozone

441

(1)

Microbiological Standards, Specifications, and Guidelines

442

(1)

Conclusion

442

(1)

References

443

(2)

32 Control by Physical Removal

445

(4)

Introduction

445

(1)

Physical Methods

445

(2)

Centrifugation

445

(1)

Filtration

445

(1)

Trimming

446

(1)

Washing

446

(1)

Conclusion

447

(1)

References

447

(2)

33 Control by Heat (Thermal Processing)

449

(10)

Introduction

449

(1)

Objectives

450

(1)

Mechanism of Thermal Inactivation

450

(1)

Influencing Factors

451

(1)

Nature of Food

451

(1)

Nature of Microorganisms

451

(1)

Nature of Process

452

(1)

Mathematical Expressions

452

(2)

Decimal Reduction Time (D Value)

452

(1)

Thermal Death Time (TDT), Z Value, and F Value

453

(1)

Methods

454

(3)

Low-Heat Processing or Pasteurization

454

(1)

High-Heat-Processed Foods

455

(1)

Microwave Heating

456

(1)

Conclusion

457

(1)

References

457

(2)

34 Control by Low Temperature

459

(8)

Introduction

459

(1)

Objectives

460

(1)

Mechanisms of Cold-Induced Inactivation

460

(1)

Influencing Factors

461

(2)

Nature of Process

461

(1)

Nature of Food

462

(1)

Nature of Microorganisms

463

(1)

Methods

463

(1)

Ice Chilling

463

(1)

Refrigeration

463

(1)

Freezing

464

(1)

Conclusion

464

(1)

References

465

(2)

35 Control by Reduced Water Activity and Drying

467

(8)

Introduction

467

(1)

Objectives

467

(1)

Mechanism of Action

468

(1)

Influencing Factors

468

(3)

Nature of Process

468

(1)

Nature of Foods

469

(1)

Nature of Microorganisms

469

(2)

Methods

471

(2)

Natural Dehydration

471

(1)

Mechanical Drying

471

(1)

Freeze Drying

472

(1)

Foam Drying

473

(1)

Smoking

473

(1)

Intermediate Moisture Foods

473

(1)

Conclusion

473

(1)

References

474

(1)

36 Control by Low pH and Organic Acids

475

(8)

Introduction

475

(1)

Objectives

476

(1)

Mechanisms of Antimicrobial Action

476

(1)

Influencing Factors

477

(1)

Nature of Acids

477

(1)

Nature of Foods

478

(1)

Nature of Microorganisms

478

(1)

Acids Used

478

(3)

Acetic Acid

478

(1)

Propionic Acid

478

(2)

Lactic Acid

480

(1)

Citric Acid

480

(1)

Sorbic Acid

480

(1)

Benzoic Acid

480

(1)

Parabens (Esters of p-Hydroxybenzoic Acid)

481

(1)

Conclusion

481

(1)

References

482

(1)

37 Control by Modified Atmosphere (or Reducing O-R Potential)

483

(6)

Introduction

483

(2)

Objectives

485

(1)

Mechanism of Action

485

(1)

Influencing Factors

485

(1)

Nature of Process

485

(1)

Nature of Foods

486

(1)

Nature of Microorganisms

486

(1)

Methods

486

(1)

Vacuum Packaging

486

(1)

Gas Flushing

487

(1)

Conclusion

487

(1)

References

487

(2)

38 Control by Antimicrobial Preservatives and Bacteriophages

489

(16)

Introduction

489

(1)

Objectives

490

(1)

Influencing Factors

490

(1)

Examples of Antimicrobial Preservatives

491

(1)

Food-Grade Chemicals

492

(3)

Nitrates and Nitrites

492

(1)

Sulfur Dioxide (SO2) and Sulfites (SO3)

493

(1)

H2O2

493

(1)

Epoxides (Ethylene Oxide, Propylene Oxide)

494

(1)

Organic Acids

494

(1)

Parabens

494

(1)

Diacetyl

494

(1)

CO2

494

(1)

Butylated Hydroxyanisol (BHA), Butylated Hydroxytoluene (BHT), and t-Butyl Hydroquinone (TBHQ)

494

(1)

Monolaurin (Glycerol Monolaurate)

494

(1)

Ethylene-Diamine-Tetraacetate (EDTA)

495

(1)

Antimicrobials of Microbial Origin

495

(1)

Bacteriocins of Lactic Acid Bacteria

495

(1)

Natamycin

495

(1)

Tylosin

495

(1)

Polylysine

496

(1)

Antimicrobials of Animal Origin

496

(1)

Chitosan

496

(1)

Lysozyme

496

(1)

Lactoferrin

496

(1)

Lactoperoxidase

497

(1)

Ovotransferrin

497

(1)

Protamine

497

(1)

Pleurocidin

497

(1)

Defensins

497

(1)

Antimicrobials of Plant Origin

497

(2)

Herbs and Spices

497

(2)

Wood Smoke

499

(1)

Bacteriophages

499

(1)

Bacteriophages to Control Pathogens in Food

500

(2)

Conclusion

502

(1)

References

502

(3)

39 Control by Irradiation

505

(8)

Introduction

505

(1)

Irradiation (Radiation) and Radioactivity

505

(1)

Use of Irradiation in Food

506

(1)

Objectives

506

(1)

Mechanisms of Antimicrobial Action

507

(1)

Influencing Factors

507

(1)

Nature of Process

507

(1)

Nature of Foods

508

(1)

Nature of Microorganisms

508

(1)

Methods

508

(3)

Doses

508

(1)

Specific Terms

509

(1)

Radurization

509

(1)

Radicidation

509

(1)

Radappertization

509

(1)

Current Recommendations

509

(2)

UV Radiation

511

(1)

Conclusion

511

(1)

References

512

(1)

40 Control by Novel Processing Technologies

513

(14)

Introduction

513

(1)

Summary of Processing Methods

514

(2)

Microwave and Radio-Frequency Processing

514

(1)

Ohmic and Inductive Heating

514

(1)

Infrared Heating

514

(1)

Pulsed Electric Fields

514

(1)

High-Pressure Processing

515

(1)

Pulsed Light Technology

515

(1)

Oscillating Magnetic Fields

515

(1)

Ultrasound

515

(1)

High-Voltage Arc Discharge

516

(1)

Pulsed X-Rays

516

(1)

Plasma Technology

516

(1)

Pulsed Electric Field

516

(2)

Hydrostatic Pressure Processing

518

(6)

History

518

(1)

Methods, Mechanisms of Microbial Inactivation, and Advantages

518

(2)

Destruction of Microbial Cells

520

(1)

Bacterial Cells

520

(1)

Bacterial Endospores

520

(1)

Molds, Yeasts, Viruses, and Parasites

521

(1)

Application in Food Processing

521

(3)

Conclusion

524

(1)

References

524

(3)

41 Control by a Combination of Methods (Hurdle Concept)

527

(8)

Introduction

527

(1)

Mechanisms of Antimicrobial Action

527

(2)

Current Status

529

(1)

Low-Heat Processing

529

(1)

Low Storage Temperature

529

(1)

Low pH

529

(1)

Low Aw

529

(1)

Modified Atmosphere

530

(1)

Preservatives

530

(1)

Hydrostatic Pressure Processing (HPP)

530

(1)

Conclusion

530

(1)

References

531

(4)

SECTION VII MICROBIAL DETECTION AND FOOD SAFETY

42 Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods

535

(28)

Introduction

535

(1)

Methods Used

536

(1)

Standard and Recommended Methods

536

(1)

Sampling for Microbial Analysis

537

(1)

Sample and Sampling Plan

537

(1)

Sampling Procedure

538

(1)

Quantitative Methods for Microbial Enumeration in Foods

538

(4)

Direct Enumeration

538

(1)

Microscopic Counts

538

(1)

Colony-Forming Units (CFU) in Nonselective Agar Media

538

(1)

CFU in Nonselective Differential Chromogenic Media

539

(1)

CFU in Selective Agar Media

539

(1)

CFU in Selective-Differential Chromogenic Agar Media

539

(2)

Indirect Estimation

541

(1)

Dilution to Extinction in Nonselective Broths

541

(1)

Most Probable Number (MPN) in Selective Broth

541

(1)

Dye Reduction Test

541

(1)

Enumeration of Injured Microbial Groups by Selective Media

541

(1)

Dilution Scheme, Plating, Incubation, Selection of Plates for Counting CFU, and Reporting Results

542

(1)

Qualitative Methods to Isolate Microorganisms in Foods

542

(1)

Isolation of Pathogens

542

(1)

Test for Bacterial Toxins in Foods

542

(1)

Rapid Methods and Automation

543

(10)

Metabolic Fingerprinting

543

(1)

Immunoassays for Rapid Detection of Pathogens

544

(1)

Immunomagnetic Separation (IMS)

544

(1)

Reverse Passive Latex Agglutination (RPLA) Method

545

(1)

Enzyme-Linked Immunosorbent Assay (ELISA)

546

(1)

Immunofluorescence Assay

547

(1)

Immunochromatographic Lateral Flow Assay

547

(1)

Flow Cytometry

548

(1)

Bacteriophage for Detection of Pathogens

548

(1)

Culture or Staining Methods

548

(1)

Reporter Phages

548

(1)

Phages for Capture and Detection Using Biosensors

549

(1)

Bioluminescence Methods

549

(1)

Nucleic Acid-Based Methods

549

(1)

Hybridization Method

549

(1)

Polymerase Chain Reaction (PCR)

550

(1)

DNA Fingerprinting

551

(1)

Whole Genome Scquencing

552

(1)

Microarrays and Mass-Spectrometry

552

(1)

Pathogenicity Assay

553

(1)

Biosensors for Pathogen Detection

553

(6)

Fiber-Optic Biosensors

554

(1)

Surface Plasmon Resonance Sensor

555

(1)

Electrochemical Immunosensor

556

(1)

Piezoelectric (PZ) Biosensor

556

(1)

Impedance-Based Biochip Sensor

556

(1)

Fourier Transform Infrared Spectroscopy (FTIR) and Raman Spectroscopy

557

(1)

Light Scattering

558

(1)

Cell-Based Sensors

558

(1)

Conclusion

559

(1)

References

560

(3)

Appendix A Predictive Modeling of Microbial Growth in Food

563

(4)

Importance

563

(1)

Traditional Methods

564

(1)

Challenge Studies

564

(1)

Storage Studies

564

(1)

Accelerated Shelf Life Studies

564

(1)

Predictive Microbiology

564

(1)

Square Root Model

565

(1)

Sigmoidal Model (Gompertz: USDA Model)

565

(1)

Conclusion

565

(1)

References

566

(1)

Appendix B Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States

567

(4)

Food Safety Regulations

567

(1)

The Agencies

568

(2)

Federal Agencies

568

(1)

State and Local Government Agencies

569

(1)

International Agencies

570

(1)

References

570

(1)

Appendix C Hazard Analysis Critical Control Points

571

(6)

Introduction

571

(1)

HACCP Principle of the NACMCF

572

(2)

Seven Principles of HACCP

572

(1)

Brief Description of the Principles

572

(1)

Principle 1

572

(1)

Principle 2

573

(1)

Principle 3

573

(1)

Principle 4

573

(1)

Principle 5

574

(1)

Principle 6

574

(1)

Principle 7

574

(1)

Conclusion

574

(1)

References

575

(2)

Index

577

Bibek Ray, Arun Bhunia

Fundamental Food Microbiology 5th edition [Kõva köide]

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