Full Description
Since its introduction in 1997, the purpose of Food MicrobiologyFundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.
Contents
Part 11. Behavior of Microorganisms in Food: Growth, Survival, and Death Ahmed E. Yousef and Ahmed G. Abdelhamid2. Spores and Their Significance Peter Setlow and Eric A. Johnson3. Microbiological Criteria and Indicator Microorganisms Leon G. M. Gorris And Jean-Louis Cordier4. Stress Responses in Foodborne Bacteria Francisco Diez-GonzalezPart 2: Microbial Spoilage and Public Health Concerns5. Milk and Dairy Products Zhengyao Xue and Maria L. Marco6. Meat and Poultry Manpreet Singh and Harshavardhan Thippareddi7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains Marilyn C. EricksonPart 3: Foodborne Pathogenic Bacteria8. Epidemiology of Foodborne Illnesses Craig W. Hedberg9. Salmonella April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink10. Eleven Campylobacter SpeciesIhab Habib, Lieven De Zutter, and Mieke Uyttendaele11. Shiga Toxin-Producing Escherichia coli Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle12. Shigella Christina S. Faherty and Keith A. Lampel13. Vibrio Species Daniela Ceccarelli et al.14. Cronobacter Species Ben D. Tall et al.15. Aeromonas Troy Skwor and Stanislava Kralova 16. Yersinia enterocolitica Dike O. Ukuku and Mohammad Latiful Bari17. ListeriaElliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker18. Clostridium botulinumEric A. Johnson19. Clostridium perfringens Santos Garcia et al.20. Bacillus cereus Toril Lindback and Per Einar Granum21. Staphylococcus aureus Joo Youn Park and Keun Seok SeoPart 4: Nonbacterial Pathogens/Toxins22. Mycotoxins Marta H. Taniwaki And John I. Pitt23. Foodborne Viral Pathogens Kristen E. Gibson, Doris H. D'souza, and Aron J. Hall24. Helminths in Meat Dante S. Zarlenga and H. Ray Gamble25. Protozoan Parasites Ynes R. OrtegaPart 5: Preservatives and Preservation Methods26. Novel Physical Methods for Food Preservation Luis J. Bastarrachea and Rohan V. Tikekar27. Chemical Preservatives and Natural Food Antimicrobials T. Matthew Taylor et al.28. Biological Control of Food-Challenging Microorganisms Richard Weeks and Michael Leonidas Chikindas29. Bacteriophages for Biological Control of Foodborne Pathogens Yilmaz Emre Gencay and Lone BrondstedPart 6: Fermentations and Beneficial Microbes30. Starter Cultures Jennifer Mahoney et al.31. Diet, Health, and the Gut Microbiota Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery32. Probiotics and Prebiotics Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer33. Fermented Foods Michael GanzlePart 7: Current Issues and Advances in Food Microbiology 34. Antimicrobial Resistance, Gut Microbiota, and Health Hua Wang, Yang Zhou, and Lu Zhang35. Genomics of Foodborne Microorganisms Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter36. Metagenomics of Meat and Poultry Margaret D. Weinroth et al.37. Food Microbiomes: A New Paradigm for Food and Food Ecology Andrea R. Ottesen and Padmini Ramachandran38. Molecular Source Tracking and Molecular Subtyping Peter Gerner-Smidt et al.39. Predictive Microbiology and Microbial Risk Assessment Abani K. Pradhan, Abhinav Mishra, and Hao Pang40. Food Safety Management Systems Kelly Stevens and Scott Hood41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations Marilyn C. Erickson and Mussie Y. Habteselassie42. Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods Marilyn C. Erickson and Michael P. Doyle
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