Food Microbiology : An Introduction.

Intro -- Contents -- Preface -- About the Authors -- Section 1: Basics of Food Microbiology -- 1. The Trajectory of Food Microbiology -- INTRODUCTION -- WHO'S ON FIRST? -- FOOD MICROBIOLOGY, PAST AND PRESENT -- TO THE FUTURE AND BEYOND -- Summary -- Suggested reading -- Questions for critical thought -- 2. Microbial Growth, Survival, and Death in Foods -- INTRODUCTION -- FOOD ECOSYSTEMS, HOMEOSTASIS, AND HURDLE TECHNOLOGY -- Foods as Ecosystems -- CLASSICAL MICROBIOLOGY AND ITS LIMITATIONS -- Limitations of Detection and Enumeration Methods -- Plate Counts -- Selective, or Differential, Media -- Most-Probable-Number Methods -- Enrichment Techniques -- PHYSIOLOGICAL STATES OF BACTERIA -- Introduction -- Injury -- Viable but Nonculturable -- QUORUM SENSING AND SIGNAL TRANSDUCTION -- Introduction -- Quorum Sensing -- Examples of Cell Signaling in Foodborne Microbes -- Signal Transduction -- Biofilms -- FACTORS THAT INFLUENCE MICROBIAL GROWTH -- Intrinsic Factors -- pH -- Water Activity -- Extrinsic Factors -- Homeostasis and Hurdle Technology -- GROWTH KINETICS -- MICROBIAL PHYSIOLOGY AND METABOLISM -- Carbon Flow and Substrate-Level Phosphorylation -- The Entner-Doudoroff Pathway Allows Use of Five-Carbon Sugars and Makes One ATP Molecule -- Homolactic Catabolism Makes Only Lactic Acid -- Heterofermentative Catabolism Gives Several End Products -- The TCA Cycle Links Glycolysis to Aerobic Respiration -- CONCLUSION -- Summary -- Suggested reading -- Questions for critical thought -- 3. Spores and Their Significance -- INTRODUCTION -- SPORES IN THE FOOD INDUSTRY -- Low-Acid Canned Foods -- Bacteriology of Sporeformers of Public Health Significance -- Heat Resistance of C. botulinum Spores -- Spoilage of Acid and Low-Acid Canned and Vacuum-Packaged Foods by Sporeformers -- SPORE BIOLOGY -- Structure -- Macromolecules -- Small Molecules -- Dormancy.

Resistance -- Freezing and Desiccation Resistance -- Pressure Resistance -- γ-Radiation Resistance -- UV Radiation Resistance -- Chemical Resistance -- Heat Resistance -- Sporulation Temperature -- α/β-Type SASP -- Core Water Content and Heat Resistance -- THE CYCLE OF SPORULATION AND GERMINATION -- Sporulation -- Activation -- Germination -- Outgrowth -- Summary -- Suggested reading -- Questions for critical thought -- 4. Detection and Enumeration of Microbes in Food -- INTRODUCTION -- SAMPLE COLLECTION AND PROCESSING -- ANALYSIS -- Metabolism-Based Methods -- Surface Testing -- Summary -- Suggested reading -- Questions for critical thought -- 5. Rapid and Automated Microbial Methods -- INTRODUCTION -- SAMPLE PROCESSING -- REQUIREMENTS AND VALIDATION OF RAPID METHODS -- RAPID METHODS BASED ON TRADITIONAL METHODS -- IMMUNOLOGICALLY BASED METHODS -- MOLECULAR METHODS -- A POTPOURRI OF RAPID METHODS -- Summary -- Suggested reading -- Questions for critical thought -- 6. Indicator Microorganisms and Microbiological Criteria -- INTRODUCTION -- The Purpose of Microbiological Criteria -- The Need To Establish Microbiological Criteria -- Definitions -- Who Establishes Microbiological Criteria? -- SAMPLING PLANS -- Types of Sampling Plans -- Attributes Sampling Plans -- Two-class plans. -- Three-class plans. -- ESTABLISHING LIMITS -- INDICATORS OF MICROBIOLOGICAL QUALITY -- Indicator Microorganisms -- Metabolic Products -- INDICATORS OF FOODBORNE PATHOGENS AND TOXINS -- Indicator Organisms -- Fecal Coliforms and E. coli -- Metabolic Products -- APPLICATION AND SPECIFIC PROPOSALS FOR MICROBIOLOGICAL CRITERIA FOR FOOD AND FOOD INGREDIENTS -- CURRENT STATUS -- Summary -- Suggested reading -- Questions for critical thought -- Section 2: Foodborne Pathogenic Bacteria -- 7. Regulatory Issues -- INTRODUCTION -- U.S. AGENCIES INVOLVED IN FOOD REGULATION -- The USDA.

The FDA -- The CDC -- SURVEILLANCE -- WHEN AN OUTBREAK OCCURS -- AGROTERRORISM -- WHAT'S NEXT? -- GLOBAL PERSPECTIVE -- "IT TAKES A VILLAGE" AND MAYBE MORE -- Summary -- Suggested reading -- Questions for critical thought -- 8. Bacillus cereus -- Outbreak -- INTRODUCTION -- CHARACTERISTICS OF THE ORGANISM -- ENVIRONMENTAL SOURCES -- FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- DOSE -- VIRULENCE FACTORS AND MECHANISMS OF PATHOGENICITY -- The Emetic Toxin -- Enterotoxins -- B. cereus as a Medical Pathogen -- The Spore -- Summary -- Suggested reading -- Questions for critical thought -- 9. Campylobacter Species -- Outbreak -- INTRODUCTION -- CHARACTERISTICS OF THE ORGANISM -- ENVIRONMENTAL SUSCEPTIBILITY -- RESERVOIRS AND FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- C. jejuni and C. coli -- Other Campylobacter Species -- EPIDEMIOLOGICAL SUBTYPING SYSTEMS USEFUL FOR INVESTIGATING FOODBORNE ILLNESSES -- INFECTIVE DOSE AND SUSCEPTIBLE POPULATIONS -- VIRULENCE FACTORS AND MECHANISMS OF PATHOGENICITY -- Cell Association and Invasion -- Flagella and Motility -- Toxins -- Other Factors -- Autoimmune Diseases -- IMMUNITY -- Summary -- Suggested reading -- Questions for critical thought -- 10. Clostridium botulinum -- INTRODUCTION -- Botulism -- CHARACTERISTICS OF THE DISEASE -- Toxic Doses -- CHARACTERISTICS OF C. BOTULINUM -- Classification -- Tolerance to Preservation Methods -- Low Temperature -- Thermal Inactivation -- pH -- Salt and aw -- Oxygen and Redox Potential -- Preservatives -- Competitive and Growth-Enhancing Microorganisms -- Inactivation by Irradiation -- SOURCES OF C. BOTULINUM -- Occurrence of C. botulinum in the Environment -- Occurrence of C. botulinum in Foods -- VIRULENCE FACTORS AND MECHANISMS OF PATHOGENICITY -- Structure of the Neurotoxins -- Genetic Regulation of the Neurotoxins -- Mode of Action of the Neurotoxins.

Summary -- Suggested reading -- Questions for critical thought -- 11. Clostridium perfringens -- INTRODUCTION -- A Spore's-Eye View of Clostridium perfringens Toxicoinfections -- THE FOODBORNE ILLNESS -- Cruel and Unusual Punishment -- Incidence -- Vehicles for C. perfringens Foodborne Illness -- Factors Contributing to C. perfringens Type A Foodborne Illness -- Preventing C. perfringens Type A Foodborne Illness -- Identification of C. perfringens Type A Foodborne Illness Outbreaks -- CHARACTERISTICS OF C. PERFRINGENS TYPE A FOODBORNE ILLNESS -- INFECTIOUS DOSE FOR C. PERFRINGENS TYPE A FOODBORNE ILLNESS -- THE ORGANISM -- Overview -- Classification: Toxin Typing of C. perfringens -- Control of C. perfringens -- Temperature -- Other Factors -- RESERVOIRS FOR C. PERFRINGENS TYPE A -- VIRULENCE FACTORS CONTRIBUTING TO C. PERFRINGENS TYPE A FOODBORNE ILLNESS -- Heat Resistance -- C. perfringens Enterotoxin -- Evidence that C. perfringens Enterotoxin Is Involved in Foodborne Illness -- Expression and Release of C. perfringens Enterotoxin -- Synthesis of C. perfringens En­tero­tox­in -- Release of C. perfringens En­tero­toxin from C. perfringens -- Biochemistry of C. perfringens Enterotoxin -- C. perfringens Enterotoxin Action on the Gastrointestinal Tract -- Summary -- Suggested reading -- Questions for critical thought -- 12. Enterohemorrhagic Escherichia coli -- Outbreak -- INTRODUCTION -- Categories of E. coli -- ETEC -- EIEC -- EPEC -- EAEC -- DAEC -- EHEC -- CHARACTERISTICS OF E. COLI O157:H7 AND NON-O157 EHEC -- Acid Tolerance -- Antibiotic Resistance -- Inactivation by Heat and Irradiation -- RESERVOIRS OF E. COLI O157:H7 -- Detection of E. coli O157:H7 and Other EHEC Strains on Farms -- Factors Associated with Bovine Carriage of E. coli O157:H7 -- Cattle Model for Infection by E. coli O157:H7 -- Domestic Animals and Wildlife -- Humans.

DISEASE OUTBREAKS -- Geographic Distribution -- Seasonality of E. coli O157:H7 Infection -- Age of Patients -- Transmission of E. coli O157:H7 -- Examples of Foodborne and Waterborne Outbreaks -- The Original Outbreaks -- Waterborne Outbreaks -- Outbreaks from Apple Cider and Juice -- A Large Multistate Outbreak -- Outbreaks Associated with Vegetables -- CHARACTERISTICS OF DISEASE -- INFECTIOUS DOSE -- MECHANISMS OF PATHOGENICITY -- Attaching and Effacing -- The Locus of Enterocyte Effacement -- The 60-MDa Plasmid (pO157) -- Stxs -- Structure of the Stx Family -- Genetics of Stxs -- Receptors -- Mode of Action of the Stxs -- The Roles of Stxs in Disease -- CONCLUSION -- Summary -- Suggested reading -- Questions for critical thought -- 13. Listeria monocytogenes -- Outbreak -- INTRODUCTION -- CHARACTERISTICS OF THE ORGANISM -- Classification: The Genus Listeria -- Susceptibility to Physical and Chemical Agents -- Listeriosis and Specific Foods -- Ready-to-Eat Foods -- Milk Products -- Cheeses -- Meat and Poultry Products -- Seafoods -- Other Foods -- Environmental Sources of L. monocytogenes -- Food-Processing Plants -- Prevalence and the Regulatory Status of L. monocytogenes -- Human Carriers -- FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- INFECTIOUS DOSE -- VIRULENCE FACTORS AND MECHANISMS OF PATHOGENICITY -- Pathogenicity of L. monocytogenes -- Specific Genes Mediate Pathogenicity -- Summary -- Suggested reading -- Questions for critical thought -- More questions than answers -- 14. Salmonella Species -- Outbreak -- INTRODUCTION -- CHARACTERISTICS OF THE ORGANISM -- Biochemical Identification -- Taxonomy and Nomenclature -- Serological Identification -- Physiology -- Growth and Survival -- Temperature. -- pH. -- Osmolarity. -- Modified at­mo­sphere. -- RESERVOIRS -- CHARACTERISTICS OF DISEASE -- Symptoms and Treatment.

Preventative Measures.

Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.