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The Microbiology of Safe Food.

Forsythe, Stephen J.

The Microbiology of Safe Food. - 3rd ed. - 1 online resource (622 pages)

Cover -- Title Page -- Contents -- Preface to third edition -- Preface to second edition -- Preface to first edition -- Chapter 1 Foodborne infections -- 1.1 The microbial world and its relationship to food -- 1.2 Origins of safe food production -- 1.3 Overview of foodborne illness -- 1.4 Public perception of safe food -- 1.5 Causes of foodborne illness -- 1.6 Food poisoning due to common food commodities -- 1.6.1 Milk and milk products -- 1.6.2 Meat products -- 1.6.3 Fresh produce -- 1.6.4 Low-water activity (aw) and low‐moisture foods -- 1.7 Host-related issues -- 1.8 Hygiene hypothesis -- 1.9 Chronic sequelae following foodborne illness -- 1.10 The size of the foodborne illness problem -- 1.11 The cost of foodborne diseases -- 1.12 Changes in antimicrobial resistance of foodborne pathogens -- 1.12.1 Bacterial antibiotic resistance in agriculture and aquaculture -- 1.12.2 Antibiotics of concern and resistance mechanisms -- 1.12.3 Polymyxin and plasmid‐encoded colistin resistance -- 1.12.4 Livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA) -- 1.13 Food safety following natural disasters, and conflict -- 1.14 Food microbiology, foodborne diseases and climate change -- Chapter 2 Basic aspects -- 2.1 The human intestinal tract -- 2.2 The normal human intestinal flora -- 2.3 Host resistance to foodborne infections -- 2.4 Bacterial cell structure -- 2.4.1 Morphology -- 2.4.2 Cell membrane structure and the Gram stain -- 2.4.3 Lipopolysaccharide (LPS, O antigen) -- 2.4.4 Flagella (H antigen) -- 2.4.5 Capsule (K and Vi antigen) -- 2.5 Bacterial toxins and other virulence determinants -- 2.5.1 Bacterial endotoxins and exotoxins -- 2.5.2 Pathogenicity islands -- 2.5.3 Bacterial toxins encoded in bacteriophages -- 2.6 Microbial growth cycle -- 2.7 Death kinetics -- 2.7.1 Expressions. 2.7.2 decimal reduction times (D values) and z values -- 2.8 Factors affecting microbial growth -- 2.8.1 Intrinsic and extrinsic factors affecting microbial growth -- 2.8.2 Water activity -- 2.8.3 pH -- 2.8.4 Temperature -- 2.8.5 Interplay of factors affecting microbial growth in foods -- 2.9 Microbial response to stress -- 2.9.1 general stress response (GSR) -- 2.9.2 pH stress -- 2.9.3 Heat shock -- 2.9.4 Cold shock -- 2.9.5 Osmotic shock -- 2.10 Predictive modelling -- 2.10.1 Predicting modelling development -- 2.10.2 Primary models and the Gompertz and Baranyi equations -- 2.10.3 Secondary models -- 2.10.4 Tertiary models -- 2.10.5 Application of predictive microbial modelling -- Chapter 3 Food preservation and spoilage organisms -- 3.1 Spoilage micro-organisms -- 3.1.1 Spoilage micro-organisms -- 3.1.2 Spoilage of dairy products -- 3.1.3 Spoilage of meat products -- 3.1.4 Fish spoilage -- 3.1.5 Egg spoilage -- 3.1.6 Cereals and grain -- 3.2 Shelf life indicators -- 3.2.1 Glucose -- 3.2.2 Gluconic and 2-oxogluconic acid -- 3.2.3 L- and d-lactic acids, acetic acid and ethanol -- 3.2.4 Biologically active amines -- 3.2.5 Volatile compounds -- 3.2.6 Storage trials -- 3.2.7 Challenge tests -- 3.2.8 Predictive modelling -- 3.3 Methods of preservation and shelf life extension -- 3.4 Preservatives -- 3.4.1 Organic acids -- 3.4.2 Hydrogen peroxide and lactoperoxidase system -- 3.4.3 Chelators -- 3.4.4 Non-acidic preservatives -- 3.4.5 Preservation due to weak acids and low pH -- 3.4.6 Biopreservatives -- 3.5 Physical methods of preservation -- 3.5.1 Preservation by heat treatment -- 3.5.2 High-pressure treatment -- 3.5.3 Ohmic heating and radio frequency -- 3.5.4 Pulsed electric fields -- 3.5.5 Ultrasound -- 3.5.6 Intense light pulse -- 3.5.7 Food irradiation -- 3.5.8 Cold plasma and low‐energy electrons for food surface decontamination -- 3.6 Packaging. 3.6.1 Reduced oxygen packaging, modified atmosphere packaging and active packaging -- 3.6.2 Antimicrobial packaging and nanotechnology -- 3.7 Fermented food products -- 3.7.1 Fermented milk products -- 3.7.2 Fermented meat products -- 3.7.3 Fermented vegetables -- 3.7.4 Fermented protein foods: shoyu and miso -- 3.8 Organisms involved in the production of fermented foods -- 3.8.1 Lactic acid bacteria -- 3.8.2 Bifidobacterium species -- 3.8.3 Other organisms -- 3.9 Functional foods: probiotics and gut modulation -- 3.9.1 qualified Presumption of Safety (QPS) and Generally Regarded As Safe (GRAS) -- 3.9.2 Functional foods and probiotics -- 3.9.3 Probiotic studies -- 3.9.4 Novel organisms - modulation of gut microbiota -- Chapter 4 Bacterial foodborne pathogens -- 4.1 Indicator organisms -- 4.1.1 Coliforms -- 4.1.2 Enterobacteriaceae -- 4.1.3 Enterococci -- 4.1.4 Bacteriophages -- 4.2 Campylobacter jejuni, C. coli and C. lari -- 4.2.1 General description -- 4.2.2 Campylobacter infections -- 4.2.3 Campylobacter jejuni typing -- 4.2.4 Virulence factors -- 4.2.5 Whole-genome sequence analysis -- 4.2.6 Sources and control of Campylobacter jejuni -- 4.3 Salmonella serovars -- 4.3.1 General description -- 4.3.2 Salmonella serotypes -- 4.3.3 Infections caused by Salmonella serovars -- 4.3.4 Virulence factors of Salmonella serovars -- 4.3.5 Whole-genome analysis -- 4.3.6 Sources and control of Salmonella serovars -- 4.3.7 Salmonella serovar outbreaks -- 4.4 Pathogenic E. coli -- 4.4.1 General description -- 4.4.2 E. coli pathovars -- 4.4.3 Infections caused by E. coli pathovars -- 4.4.4 Virulence factors -- 4.4.5 Whole-genome analysis -- 4.4.6 Sources and control of E. coli pathovars -- 4.4.7 Outbreaks caused by E. coli pathovars -- 4.5 Sh. dysenteriae and Sh. sonnei -- 4.5.1 General description -- 4.5.2 Shigellosis -- 4.5.3 Virulence factors. 4.5.4 Sh. sonnei outbreak -- 4.6 Cronobacter species -- 4.6.1 General description -- 4.6.2 Infections due to Cronobacter species -- 4.6.3 Identification and typing methods for Cronobacter species -- 4.6.4 Virulence factors -- 4.6.5 Sources and control of Cronobacter species -- 4.6.6 Cronobacter outbreaks -- 4.7 Vibrio cholerae, V. parahaemolyticus and V. vulnificus -- 4.7.1 General description -- 4.7.2 Infections due to Vibrio species -- 4.7.3 Virulence factors -- 4.7.4 Sources and control -- 4.8 Brucella melitensis, Br. abortus and Br. suis -- 4.8.1 General description -- 4.8.2 Brucellosis -- 4.9 Yersinia enterocolitica -- 4.9.1 General description -- 4.9.2 Yersiniosis -- 4.9.3 Sources and control -- 4.9.4 Outbreaks due to Y. enterocolitica -- 4.10 Aeromonas hydrophila, A. caviae and A. sobria -- 4.10.1 General description -- 4.10.2 A. hydrophila gastroenteritis -- 4.10.3 Sources and control -- 4.11 Plesiomonas shigelloides -- 4.11.1 General description -- 4.11.2 Plesiomonas infections -- 4.11.3 Sources and control -- 4.12 Listeria monocytogenes -- 4.12.1 General description -- 4.12.2 Listeriosis -- 4.12.3 Lineages and typing L. monocytogenes -- 4.12.4 Virulence factors -- 4.12.5 Whole-genome analysis of L. monocytogenes -- 4.12.6 Sources and control of L. monocytogenes -- 4.12.7 L. monocytogenes outbreaks -- 4.13 Staphylococcus aureus -- 4.13.1 General description -- 4.13.2 Infections associated with St. aureus -- 4.13.3 Virulence factors -- 4.13.4 Sources and control -- 4.14 Clostridium perfringens -- 4.14.1 General description -- 4.14.2 Cl. perfringens infections -- 4.14.3 Sources and control -- 4.15 Clostridium botulinum -- 4.15.1 General description -- 4.15.2 Cl. botulinum intoxication -- 4.15.3 Sources and control -- 4.16 B. cereus group -- 4.16.1 General description -- 4.16.2 B. cereus foodborne infections -- 4.16.3 Virulence traits. 4.16.4 Sources and control -- 4.17 Enterococcus and Streptococcus species -- 4.17.1 General description -- 4.17.2 E. faecalis and E. faecium -- 4.17.3 Streptococcus pyogenes, group A streptococci -- 4.17.4 Virulence traits -- 4.18 Emerging and uncommon foodborne pathogens -- 4.18.2 Campylobacter concisus -- 4.18.3 EAEC, E. coli O55 and E. coli O26 -- 4.18.4 Escherichia albertii -- 4.18.5 Providencia alcalifaciens -- 4.18.6 Clostridium difficile -- 4.18.7 Mycobacterium paratuberculosis -- 4.18.8 Acinetobacter species -- 4.18.9 Nanobacteria -- Chapter 5 Foodborne pathogens: viruses, toxins, parasites and prions -- 5.1 Foodborne viruses -- 5.1.1 Norovirus -- 5.1.2 Hepatitis A -- 5.1.3 Hepatitis E -- 5.1.4 Rotaviruses -- 5.1.5 Small round viruses, astroviruses, sapporo-like viruses, adenoviruses and parvoviruses -- 5.1.6 Human enteroviruses -- 5.2 Seafood and shellfish poisoning -- 5.2.1 Ciguatera poisoning -- 5.2.2 Scombroid poisoning -- 5.2.3 Paralytic shellfish poisoning -- 5.2.4 Diarrhoeic shellfish poisoning -- 5.2.5 Neurotoxic shellfish poisoning -- 5.2.6 Amnesic shellfish poisoning -- 5.3 Foodborne parasites: eucaryotes -- 5.3.1 Toxoplasma gondii -- 5.3.2 Taenia saginata and T. solium -- 5.3.3 Echinococcus multilocularis and E. granulosus -- 5.3.4 Cyclospora cayetanensis -- 5.3.5 Cryptosporidium parvum -- 5.3.6 Anisakis simplex -- 5.3.7 Trichinella spiralis -- 5.4 Mycotoxins -- 5.4.1 Aflatoxins -- 5.4.2 Ochratoxins -- 5.4.3 Fumonisins -- 5.4.4 Zearalenone -- 5.4.5 Trichothecenes -- 5.4.6 Prions and transmissible spongiform encephalopathies -- Chapter 6 Methods of detection and characterisation -- 6.1 Prologue -- 6.2 Conventional methods -- 6.2.1 Culture media -- 6.2.2 Sublethally injured cells -- 6.2.3 Viable but non-culturable bacteria (VBNC) -- 6.3 Rapid sampling methods -- 6.3.1 Sample preparation -- 6.3.2 Separation and concentration of target. 6.4 Rapid end-detection methods.

9781119405252


Food-Microbiology.


Electronic books.

QR115 .F677 2020

664.001579

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