Food Microbiology: Fundamentals and Frontiers

ISBN-13: 9781555819965 / Angielski / Twarda / 2019 / 1100 str.

Colin Hill

Spis treści

ContributorsPrefaceEditorsI. Factors of Special Significance to Food Microbiology1. Behavior of Microorganisms in Food: Growth, Survival, and DeathAhmed E. Yousef and Ahmed G. Abdelhamid2. Spores and Their SignificancePeter Setlow and Eric A. Johnson3. Microbiological Criteria and Indicator MicroorganismsLeon G. M. Gorris and Jean-Louis Cordier4. Stress Responses in Foodborne BacteriaFrancisco Diez-GonzalezII. Microbial Spoilage and Public Health Concerns5. Milk and Dairy ProductsZhengyao Xue and Maria L. Marco6. Meat and PoultryManpreet Singh and Harshavardhan Thippareddi7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and GrainsMarilyn C. EricksonIII. Foodborne Pathogenic Bacteria8. Epidemiology of Foodborne IllnessesCraig W. Hedberg9. SalmonellaApril M. Lewis, Melanie C. Melendrez, and Ryan C. Fink10. Eleven Campylobacter SpecieIhab Habib, Lieven De Zutter, and Mieke Uyttendaele11. Shiga Toxin-Producing Escherichia coliNarjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle12. ShigellaChristina S. Faherty and Keith A. Lampel13. Vibrio SpeciesDaniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli14. Cronobacter SpeciesBen D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner15. AeromonasTroy Skwor and Stanislava Kralova16. Yersinia enterocoliticaDike O. Ukuku and Mohammad Latiful Bari17. ListeriaElliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker18. Clostridium botulinumEric A. Johnson19. Clostridium perfringensSantos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja20. Bacillus cereusToril Lindbäck and Per Einar Granum21. Staphylococcus aureusJoo Youn Park and Keun Seok SeoIV. Nonbacterial Pathogens/Toxins22. MycotoxinsMarta H. Taniwaki and John I. Pitt23. Foodborne Viral PathogensKristen E. Gibson, Doris H. D'souza, And Aron J. Hall24. Helminths in MeatDante S. Zarlenga and H. Ray Gamble25. Protozoan ParasitesYnes R. OrtegaV. Preservatives and Preservation Methods26. Novel Physical Methods for Food PreservationLuis J. Bastarrachea and Rohan V. Tikekar27. Chemical Preservatives and Natural Food AntimicrobialsT. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja28. Biological Control of Food-Challenging MicroorganismsRichard Weeks and Michael Leonidas Chikindas29. Bacteriophages for Biological Control of Foodborne PathogensYilmaz Emre Gencay and Lone BrøndstedVI. Fermentations and Beneficial Microbes30. Starter CulturesJennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald31. Diet, Health, and the Gut MicrobiotaCian J. Hill, Francesca De Filippis, and Ian B. Jeffery32. Probiotics and PrebioticsMary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer33. Fermented FoodsMichael GänzleVII. Current Issues and Advances in Food Microbiology34. Antimicrobial Resistance, Gut Microbiota, and HealthHua Wang, Yang Zhou, and Lu Zhang35. Genomics of Foodborne MicroorganismsCaitriona M. Guinane, Calum Walsh, and Paul D. Cotter36. Metagenomics of Meat and PoultryMargaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk37. Food Microbiomes: A New Paradigm for Food and Food EcologyAndrea R. Ottesen and Padmini Ramachandran38. Molecular Source Tracking and Molecular SubtypingPeter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng39. Predictive Microbiology and Microbial Risk AssessmentAbani K. Pradhan, Abhinav Mishra, and Hao Pang40. Food Safety Management SystemsKelly Stevens and Scott Hood41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing OperationsMarilyn C. Erickson and Mussie Y. Habteselassie42. Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported FoodsMarilyn C. Erickson and Michael P. DoyleIndex