| Description |
547 pages : illustrations ; 29 cm |
| Contents |
1.The Trajectory of Food Microbiology -- Introduction -- Who's on First? -- Food Microbiology, Past and Present -- To the Future and Beyond -- Summary -- Suggested reading -- Questions for critical thought -- 2.Microbial Growth, Survival, and Death in Foods -- Introduction -- Food Ecosystems, Homeostasis, and Hurdle Technology -- Foods as Ecosystems -- Classical Microbiology and Its Limitations -- Limitations of Detection and Enumeration Methods -- Plate Counts -- Selective, or Differential, Media -- Most-Probable-Number Methods -- Enrichment Techniques -- Physiological States of Bacteria -- Introduction -- Injury -- Viable but Nonculturable -- Quorum Sensing and Signal Transduction -- Biofilms -- Factors That Influence Microbial Growth -- Intrinsic Factors -- Extrinsic Factors -- Homeostasis and Hurdle Technology -- Growth Kinetics -- Microbial Physiology and Metabolism -- Carbon Flow and Substrate-Level Phosphorylation -- |
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18.Yersinia enterocolitica -- Outbreak -- Introduction -- Characteristics of the Organism -- Classification -- Susceptibility and Tolerance -- Characteristics of Infection -- Reservoirs -- Foodborne Outbreaks -- Mechanisms of Pathogenicity -- Pathological Changes -- Virulence Determinants -- Chromosomal Determinants of Virulence -- Other Virulence Determinants -- Pathogenesis of Yersinia-Induced Autoimmunity -- Summary -- Suggested reading -- Questions for critical thought -- 19.Lactic Acid Bacteria and Their Fermentation Products -- Introduction -- The Biochemical Foundation of Food Fermentation -- Catabolic Pathways -- Genetics of Lactic Acid Bacteria -- Dairy Fermentations -- Starter Cultures -- Production of Aroma Compounds -- Vegetable Fermentations -- Ingredients and Additives Used during Fermentations -- Sauerkraut Fermentation -- Pickle Fermentation -- Meat Fermentations -- Summary -- Suggested reading -- Questions for critical thought -- |
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20.Yeast-Based and Other Fermentations -- Introduction -- Fermentations That Use Yeast -- Bread -- Beer -- Wine -- Vinegar Fermentation -- Cocoa and Coffee Fermentations -- Cocoa -- Coffee -- Fermented Foods of Non-Western Societies -- Summary -- Suggested reading -- Questions for critical thought -- 21.Spoilage Organisms -- Introduction -- Meat, Poultry, and Seafood Products -- Origin of the Microflora in Meat -- Origin of the Microflora in Poultry -- Origins of Microfloras in Finfish -- Origins of Microfloras in Shellfish -- Bacterial Attachment to Food Surfaces -- Microbial Progression during Storage -- Muscle Tissue as a Growth Medium -- Factors Influencing Spoilage -- Control of Spoilage of Muscle Foods -- Milk and Dairy Products -- Milk and Dairy Products as Growth Media -- Psychrotrophic Spoilage -- Spoilage by Fermentative Nonsporeformers -- Spore-Forming Bacteria -- Yeasts and Molds -- Spoilage of Produce and Grains -- Types of Spoilage -- |
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26.Biologically Based Preservation and Probiotic Bacteria -- Introduction -- Biopreservation by Controlled Acidification -- Bacteriocins -- General Characteristics -- Bacteriocin Applications in Foods -- Probiotic Bacteria -- The Human GI Tract Is a Microbial Ecosystem -- Summary -- Suggested reading -- Questions for critical thought -- 27.Physical Methods of Food Preservation -- Introduction -- Physical Dehydration Processes -- Drying -- Freeze-Drying -- Cool Storage -- Controlled-Atmosphere Storage -- Modified-Atmosphere Packaging -- Freezing and Frozen Storage -- Preservation by Heat Treatments -- Technological Fundamentals -- Thermobacteriology -- Calculating Heat Processes for Foods -- Summary -- Suggested reading -- Questions for critical thought -- 28.Nonthermal Processing -- Introduction -- Acceptance -- High-Pressure Processing -- Ozone -- Ultraviolet Light -- Pulsed Electric Fields and Pulsed Light -- Oscillating Magnetic Fields -- Ultrasound -- |
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Application and Specific Proposals for Microbiological Criteria for Food and Food Ingredients -- Current Status -- Summary -- Suggested reading -- Questions for critical thought -- 7.Regulatory Issues -- Introduction -- U.S. Agencies Involved in Food Regulation -- The USDA -- The FDA -- The CDC -- Surveillance -- When an Outbreak Occurs -- Agroterrorism -- What's Next? -- Global Perspective -- "It Takes a Village" and Maybe More -- Summary -- Suggested reading -- Questions for critical thought -- 8.Bacillus cereus -- Outbreak -- Introduction -- Characteristics of the Organism -- Environmental Sources -- Foodborne Outbreaks -- Characteristics of Disease -- Dose -- Virulence Factors and Mechanisms of Pathogenicity -- The Emetic Toxin -- Enterotoxins -- B. cereus as a Medical Pathogen -- The Spore -- Summary -- Suggested reading -- Questions for critical thought -- 9.Campylobacter Species -- Outbreak -- Introduction -- Characteristics of the Organism -- |
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Conclusions -- Summary -- Suggested reading -- Questions for critical thought -- 29.Sanitation and Related Practices -- Introduction -- Food Safety Objectives -- Good Manufacturing Practices -- General Provisions (Subpart A) -- Buildings and Facilities (Subpart B) -- Equipment (Subpart C) -- Production and Process Controls (Subpart E) -- DALs (Subpart G) -- Sanitation -- SSOPs -- HACCP -- Conclusions -- Summary -- Suggested reading -- Questions for critical thought |
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Environmental Susceptibility -- Reservoirs and Foodborne Outbreaks -- Characteristics of Disease -- C. jejuni and C. coli -- Other Campylobacter Species -- Epidemiological Subtyping Systems Useful for Investigating Foodborne Illnesses -- Infective Dose and Susceptible Populations -- Virulence Factors and Mechanisms of Pathogenicity -- Cell Association and Invasion -- Flagella and Motility -- Toxins -- Other Factors -- Autoimmune Diseases -- Immunity -- Summary -- Suggested reading -- Questions for critical thought -- 10.Clostridium botulinum -- Introduction -- Four Faces of Botulism -- Characteristics of the Disease -- Toxic Doses -- Characteristics of C. botulinum -- Classification -- Tolerance to Preservation Methods -- Sources of C. botulinum -- Occurrence of C. botulinum in the Environment -- Occurrence of C. botulinum in Foods -- Virulence Factors and Mechanisms of Pathogenicity -- Structure of the Neurotoxins -- |
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Genetic Regulation of the Neurotoxins -- Mode of Action of the Neurotoxins -- Summary -- Suggested reading -- Questions for critical thought -- 11.Clostridium perfringens -- The Foodborne Illness -- A Spore's-Eye View of Clostridium perfringens Toxicoinfections -- Cruel and Unusual Punishment -- Incidence -- Vehicles for C. perfringens Foodborne Illness -- Factors Contributing to C. perfringens Type A Foodborne Illness -- Preventing C. perfringens Type A Foodborne Illness -- Identification of C. perfringens Type A Foodborne Illness Outbreaks -- Characteristics of C. perfringens Type A Foodborne Illness -- Infectious Dose for C. perfringens Type A Foodborne Illness -- The Organism -- Overview -- Classification: Toxin Typing of C. perfringens -- Control of C. perfringens -- Reservoirs for C. perfringens Type A -- Virulence Factors Contributing to C. perfringens Type A Foodborne Illness -- Heat Resistance -- C. perfringens Enterotoxin -- Summary -- |
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Mechanisms of Spoilage -- Influence of Physiological State -- Microbiological Spoilage of Vegetables -- Microbiological Spoilage of Fruits -- Microbiological Spoilage of Grains and Grain Products -- Summary -- Suggested reading -- Questions for critical thought -- 22.Molds -- Introduction -- Isolation, Enumeration, and Identification -- Aspergillus Species -- A. flavus and A. parasiticus -- Other Toxigenic Aspergilli -- Penicillium Species -- Significant Penicillium Mycotoxins -- Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia -- Toxigenic Fusarium Species -- Other Toxic Molds -- Summary -- Suggested reading -- Questions for critical thought -- 23.Parasites -- Outbreak -- Introduction -- Protozoa -- Cryptosporidium spp. -- Cyclospora cayetanensis -- Toxoplasma gondii -- Giardia intestinalis -- Other Protozoa of Interest -- Helminths -- Roundworms (Nematodes) -- Tapeworms (Cestodes) -- Flukes (Trematodes) -- Detection -- |
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Metabolism-Based Methods -- Surface Testing -- Summary -- Suggested reading -- Questions for critical thought -- 5.Rapid and Automated Microbial Methods -- Introduction -- Sample Processing -- Requirements and Validation of Rapid Methods -- Rapid Methods Based on Traditional Methods -- Immunologically Based Methods -- Molecular Methods -- A Potpourri of Rapid Methods -- Summary -- Suggested reading -- Questions for critical thought -- 6.Indicator Microorganisms and Microbiological Criteria -- Introduction -- The Purpose of Microbiological Criteria -- The Need To Establish Microbiological Criteria -- Definitions -- Who Establishes Microbiological Criteria? -- Sampling Plans -- Types of Sampling Plans -- Establishing Limits -- Indicators of Microbiological Quality -- Indicator Microorganisms -- Metabolic Products -- Indicators of Foodborne Pathogens and Toxins -- Indicator Organisms -- Fecal Coliforms and E. coli -- Metabolic Products -- |
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Physiology -- Reservoirs -- Characteristics of Disease -- Symptoms and Treatment -- Preventative Measures -- Antibiotic Resistance -- Infectious Dose -- Pathogenicity and Virulence Factors -- Specific and Nonspecific Human Responses -- Attachment and Invasion -- Growth and Survival within Host Cells -- Virulence Plasmids -- Other Virulence Factors -- Summary -- Suggested reading -- Questions for critical thought -- 15.Shigella Species -- Outbreak -- Introduction -- Classification and Biochemical Characteristics -- Shigella in Foods -- Survival and Growth in Foods -- Characteristics of Disease -- Foodborne Outbreaks -- Virulence Factors -- Genetic Regulation -- Conclusions -- Summary -- Suggested reading -- Questions for critical thought -- 16.Staphylococcus aureus -- Outbreak -- Characteristics of the Organism -- Historical Aspects and General Considerations -- Sources of Staphylococcal Food Contamination -- |
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Preventative Measures -- Summary -- Suggested reading -- Questions for critical thought -- 24.Viruses and Prions -- Introduction -- Viruses -- Elementary Virology -- Viruses as Agents of Foodborne Illness -- Bacteriophages in the Dairy Industry -- Beneficial Uses of Viruses -- Prions -- A Short History of the Prion -- Prion Biology -- Summary -- Suggested reading -- Questions for critical thought -- 25.Chemical Antimicrobials -- Introduction -- Factors That Affect Antimicrobial Activity -- Organic Acids -- Parabenzoic Acids -- Nitrites -- Phosphates -- Sodium Chloride -- Water Activity -- Disinfectants -- Sulfites -- Chlorine -- Quaternary Ammonium Compounds -- Peroxides -- Ozone -- Naturally Occurring Antimicrobials -- Lysozyme -- Lactoferrin and Other Iron-Binding Proteins -- Avidin -- Spices and Their Essential Oils -- Onions and Garlic -- Isothiocyanates -- Phenolic Compounds -- Summary -- Suggested reading -- Questions for critical thought -- |
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Questions for critical thought -- 13.Listeria monocytogenes -- Outbreak -- Introduction -- Characteristics of the Organism -- Classification -- Susceptibility to Physical and Chemical Agents -- Listeriosis and Specific Foods -- Ready-to-Eat Foods -- Milk Products -- Cheeses -- Meat and Poultry Products -- Seafoods -- Other Foods -- Environmental Sources of L. monocytogenes -- Food-Processing Plants -- Prevalence and the Regulatory Status of L. monocytogenes -- Human Carriers -- Foodborne Outbreaks -- Characteristics of Disease -- Infectious Dose -- Virulence Factors and Mechanisms of Pathogenicity -- Pathogenicity of L. monocytogenes -- Specific Genes Mediate Pathogenicity -- Summary -- Suggested reading -- Questions for critical thought -- More questions than answers -- 14.Salmonella Species -- Outbreak -- Introduction -- Characteristics of the Organism -- Biochemical Identification -- Taxonomy and Nomenclature -- Serological Identification -- |
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Resistance to Adverse Environmental Conditions -- Foodborne Outbreaks -- Incidence of Staphylococcal Food Poisoning -- A Typical Large Staphylococcal Food Poisoning Outbreak -- Characteristics of Disease -- Toxic Dose -- Toxin Dose Required -- Microbiology, Toxins, and Pathogenicity -- Nomenclature, Characteristics, and Distribution of Enterotoxin-Producing Staphylococci -- Introduction to and Nomenclature of the Staphylococcal Enterotoxins -- Staphylococcal Regulation of Staphylococcal Enterotoxin Expression -- Summary -- Suggested reading -- Questions for critical thought -- 17.Vibrio Species -- Outbreak -- Introduction -- Characteristics of the Organism -- Epidemiology -- Characteristics of Disease -- Susceptibility to Physical and Chemical Treatments -- V cholerae -- V. mimicus -- V. parahaemolyticus -- V. vulnificus -- V. fluvialis, furnissii, hollisae, and V alginolyticus -- Summary -- Suggested reading -- Questions for critical thought -- |
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Suggested reading -- Questions for critical thought -- 12.Enterohemorrhagic Escherichia coli -- Outbreak -- Introduction -- Categories of E. coli -- Characteristics of E. coli O157:H7 and Non-O157 EHEC -- Acid Tolerance -- Antibiotic Resistance -- Inactivation by Heat and Irradiation -- Reservoirs of E. coli O157:H7 -- Detection of E. coli O157:H7 and Other EHEC Strains on Farms -- Factors Associated with Bovine Carriage of E. coil O157:H7 -- Cattle Model for Infection by E. coli O157:H7 -- Domestic Animals and Wildlife -- Humans -- Disease Outbreaks -- Geographic Distribution -- Seasonality of E. coli O157:H7 Infection -- Age of Patients -- Transmission of E. coli O157:H7 -- Examples of Foodborne and Waterborne Outbreaks -- Characteristics of Disease -- Infectious Dose -- Mechanisms of Pathogenicity -- Attaching and Effacing -- The Locus of Enterocyte Effacement -- The 60-MDa Plasmid (pO157) -- Stxs -- Conclusion -- Summary -- Suggested reading -- |
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The TCA Cycle Links Glycolysis to Aerobic Respiration -- Conclusion -- Summary -- Suggested reading -- Questions for critical thought -- 3.Spores and Their Significance -- Introduction -- Spores in the Food Industry -- Low-Acid Canned Foods -- Bacteriology of Sporeformers of Public Health Significance -- Heat Resistance of C. botulinum Spores -- Spoilage of Acid and Low-Acid Canned and Vacuum-Packaged Foods by Sporeformers -- Spore Biology -- Structure -- Macromolecules -- Small Molecules -- Dormancy -- Resistance -- Freezing and Desiccation Resistance -- Pressure Resistance -- Îđ-Radiation Resistance -- UV Radiation Resistance -- Chemical Resistance -- Heat Resistance -- The Cycle of Sporulation and Germination -- Sporulation -- Activation -- Germination -- Outgrowth -- Summary -- Suggested reading -- Questions for critical thought -- 4.Detection and Enumeration of Microbes in Food -- Introduction -- Sample Collection and Processing -- Analysis -- |
| Notes |
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Microbiology.
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Food.
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Microbiology.
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Food Microbiology.
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| Author |
Kniel, Kalmia E.
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Matthews, Karl R.
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American Society for Microbiology.
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| LC no. |
2012000682 |
| ISBN |
9781555816360 |
