Fundamental Food Microbiology, Third Edition

Introduction to Microbes in Food
History and Development of Food Microbiology
Characteristics of Predominant Microorganisms in Food
Sources of Microorganisms in Food
Significance of Microorganisms in Food
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 Preservatives 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 Foods
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
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)
Appendices
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
Appendix E: Regulatory Agencies Monitoring Microbial Safety of Foods in the U.S.