Food Microbiology

Michael Doyle, Francisco Diez-Gonzales, Colin Hill

Part 1: Factors of Special Significance to Food Microbiology


1. Behavior of Microorganisms in Food: Growth, Survival, and Death


Ahmed E. Yousef and Ahmed G. Abdelhamid


2. Spores and Their Significance


Peter Setlow and Eric A. Johnson


3. Microbiological Criteria and Indicator Microorganisms


Leon G. M. Gorris And Jean-Louis Cordier


4. Stress Responses in Foodborne Bacteria


Francisco Diez-Gonzalez


Part 2: Microbial Spoilage and Public Health Concerns


5. Milk and Dairy Products


Zhengyao Xue and Maria L. Marco


6. Meat and Poultry


Manpreet Singh and Harshavardhan Thippareddi


7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains


Marilyn C. Erickson


Part 3: Foodborne Pathogenic Bacteria


8. Epidemiology of Foodborne Illnesses


Craig W. Hedberg


9. Salmonella


April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink


10. Eleven Campylobacter Species


Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele


11. Shiga Toxin-Producing Escherichia coli


Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle


12. Shigella


Christina S. Faherty and Keith A. Lampel


13. 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 Bari


17. Listeria


Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker


18. Clostridium botulinum


Eric A. Johnson


19. Clostridium perfringens


Santos Garcia et al.


20. Bacillus cereus


Toril Lindback and Per Einar Granum


21. Staphylococcus aureus


Joo Youn Park and Keun Seok Seo


Part 4: Nonbacterial Pathogens/Toxins


22. Mycotoxins


Marta H. Taniwaki And John I. Pitt


23. Foodborne Viral Pathogens


Kristen E. Gibson, Doris H. D'souza, and Aron J. Hall


24. Helminths in Meat


Dante S. Zarlenga and H. Ray Gamble


25. Protozoan Parasites


Ynes R. Ortega


Part 5: Preservatives and Preservation Methods


26. Novel Physical Methods for Food Preservation


Luis J. Bastarrachea and Rohan V. Tikekar


27. Chemical Preservatives and Natural Food Antimicrobials


T. Matthew Taylor et al.


28. Biological Control of Food-Challenging Microorganisms


Richard Weeks and Michael Leonidas Chikindas


29. Bacteriophages for Biological Control of Foodborne Pathogens


Yilmaz Emre Gencay and Lone Brondsted


Part 6: Fermentations and Beneficial Microbes


30. Starter Cultures


Jennifer Mahoney et al.


31. Diet, Health, and the Gut Microbiota


Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery


32. Probiotics and Prebiotics


Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer


33. Fermented Foods


Michael Ganzle


Part 7: Current Issues and Advances in Food Microbiology


34. Antimicrobial Resistance, Gut Microbiota, and Health


Hua Wang, Yang Zhou, and Lu Zhang


35. Genomics of Foodborne Microorganisms


Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter


36. 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 Ramachandran


38. 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 Pang


40. Food Safety Management Systems


Kelly Stevens and Scott Hood


41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations


Marilyn C. Erickson and Mussie Y. Habteselassie


42. Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods


Marilyn C. Erickson and Michael P. Doyle