Fundamental Food Microbiology, Third Edition
Crc Press Inc (Verlag)
978-0-8493-0045-5 (ISBN)
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The book is divided into seven sections arranged in a logical fashion to depict various areas of food microbiology. These subjects include: the history of food microbiology and microorganisms important in food; microbial growth and metabolism in food; beneficial uses of microorganisms; spoilage of foods by microorganisms and their enzymes; foodborn, pathogens associated with intoxication, infections, and toxicoinfections; control of undesirable microorganisms; and nonthermal methods and combination methods in food preservation. Tables, figures, and data are presented to provide better understanding, and a list of selected references and suggested questions have been included at the end of each chapter.
Intended for use as a text for undergraduate food microbiology courses, this book also provides basic and applied information in many other areas, and can be used as a text in courses dealing with microbiology, public health, nutrition and dietetics, veterinary science, and medical science. This is a valuable reference for anyone associated with the microbiological aspects of food.
Introduction to Microbes in Food
History and Development of Food Microbiology
Characteristics of Microorganisms in Food
Sources of Microorganisms in Food
Normal Microbiological Quality of Foods and
Significance
Microbial Growth in Food
Microbial Growth Characteristics
Factors Influencing Microbial Growth in Food
Microbial Sporulation and Sublethal Injury
Microbial Metabolism of Food Components
Beneficial Uses of Microorganisms in Food
Microorganisms Used in Food Fermentation
Biochemistry of Some Beneficial Traits
Genetics of Some Beneficial Traits
Starter Cultures and Bacteriophages
Microbiology of Fermented Food Production
Food Ingredients and Enzymes of Microbial Origin
Food Biopreservatives of Microbial Origin
Health Benefits of Beneficial Bacteria
Microbial Food Spoilage
Important Factors in Microbial Food Spoilage
Spoilage of Specific Food Groups
Food Spoilage by Microbial Enzymes
New Food Spoilage Bacteria in Refrigerated Food
Indicators of Microbial Food Spoilage
Microbial Foodborne Diseases
Important Facts in Foodborne Disease
Foodborne Intoxications
Foodborne Infections
Foodborne Toxicoinfections
Opportunistic Pathogens, Parasites, and Algal
Toxins
New and Emerging Foodborne Pathogens: Are
They New?
Indicators of Bacterial Pathogens
Control of Microorganisms in Food
Control of Access (Cleaning and Sanitation)
Control by Physical Removal
Control by Heat
Control by Low Temperature
Control by Reduced AW
Control by Low pH and Organic Acids
Control by Modified Atmosphere (or O-R Potential)
Control by Irradiation
Control by Antimicrobial Preservatives
Control by New Non-thermal Methods
Control by Combination of Methods (Hurdle
Concept)
Appendix A: Microbial Attachment to Food and
Equipment Surfaces
Appendix B: Predictive Modeling of Microbial Growth
in Food
Appendix C: Hazard Analysis Critical Control Points
(HACCP)
Appendix D: Detection of Microorganisms in Food
and Food Environment
Appendix E: Regulatory Agencies Monitoring
Microbial Safety of Foods in the United States
| Erscheint lt. Verlag | 27.2.2001 |
|---|---|
| Zusatzinfo | 16 Halftones, black and white; 45 Tables, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 235 mm |
| Gewicht | 943 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| ISBN-10 | 0-8493-0045-2 / 0849300452 |
| ISBN-13 | 978-0-8493-0045-5 / 9780849300455 |
| Zustand | Neuware |
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