Modern food microbiology /
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Chapman & Hall,
[1996]
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| Edition: | Fifth edition. |
| Series: | Food science texts series.
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| Subjects: |
Table of Contents:
- Pt. 1. Historical background
- History of microorganisms in food
- Historical developments
- Pt. 2. Habitats, taxonomy, and growth parameters
- Taxonomy, role, and significance of microorganisms in foods
- Bacterial taxonomy
- Intrinsic and extrinsic parameters of foods that affect microbial growth
- Intrinsic parameters
- pH
- Pt. 3. Microorganisms in foods
- Fresh meats and poultry
- Biochemical events that lead to rigor mortis
- The biota of meats and poultry
- Processed meats and poultry
- Modified-atmosphere-packaged and vacuum-packaged meats.
- Seafoods
- Microbiological quality of various fresh and frozen products
- Fermented fish products
- Fermentation and fermented dairy products
- Fermentation
- Fresh and fermented fruit and vegetable products
- Fresh and frozen vegetables
- Spoilage
- Miscellaneous food products
- Delicatessen and related foods
- Eggs
- Mayonnaise and salad dressings
- Pt. 4. Determining microorganisms and/or their products in foods
- Culture, microscopic, and sampling methods
- Physical, chemical, molecular, and immunologic methods.
- Physical methods
- Impedance and related
- Bioassay and related methods
- Whole-animal assays
- Mouse lethality
- Animal models requiring surgical procedures
- Pt. 5. Food preservation and some properties of psychrotrophs, thermophiles, and radiation-resistant bacteria
- Food preservation with chemicals
- Benzoic acid and the parabens
- Radiation preservation of foods and nature of microbial radiation resistance
- Characteristics of radiations of interest in food preservation.
- Low-temperature food preservation and characteristics of psychrotrophic microorganisms
- Definitions
- High-temperature food preservation and characteristics of thermophilic microorganisms
- Factors affecting heat resistance in microorganisms
- Preservation of foods by drying
- Pt. 6. Microbial indicators of food safety and quality, principles of quality control, and microbiological criteria
- Indicators of food microbial quality and safety
- The HACCP system and food safety
- Pt. 7. Foodborne diseases
- Staphylococcal gastroenteritis.
- Food poisoning caused by gram-positive sporeforming bacteria
- Clostridium perfringens food poisoning
- The enterotoxin
- Botulism
- Foodborne listeriosis
- Taxonomy of listeria
- Serotypes
- Foodborne gastroenteritis caused by salmonella and shigella
- Salmonellosis
- Foodborne gastroenteritis caused by escherichia coli
- Serologic classification
- Foodborne gastroenteritis caused by vibrio, yersinia, and campylobacter species
- Vibriosis (Vibrio parahaemolyticus)
- Foodborne animal parasites.
- Protozoa
- Giardiasis
- Amebiasis
- Toxoplasmosis
- Flatworms
- Fascioliasis
- Mycotoxins
- Aflatoxins
- Requirements for growth and toxin production
- Production and occurrence in foods
- Viruses and other foodborne biohazards
- Viruses
- Incidence in foods and the environment
- Destruction in foods
- Hepatitis A virus
- Norwalk and related viruses
- Histamine-associated (Scombroid) poisoning
- Paralytic shellfish poisoning
- Bacteroides fragilis.