TY  - BOOK
AU  - Doyle,Michael P.
AU  - Diez-Gonzalez,Francisco
AU  - Hill,Colin
TI  - Food Microbiology: Fundamentals and Frontiers
T2  - ASM Bks
SN  - 9781683672890
AV  - QR115 .F663 2019
U1  - 579/.16 
PY  - 2019///
CY  - Newark
PB  - ASM Press
KW  - Food-Microbiology
KW  - Electronic books
N1  - Cover -- Half-Title Page -- Title Page -- Copyright Page -- Contents -- Contributors -- Preface -- About the Editors -- I: Factors of Special Significance to Food Microbiology -- 1. Behavior of Microorganisms in Food: Growth, Survival, and Death -- GROWTH BEHAVIOR IN FOOD -- Measuring Microbial Populations in Food -- Phases of Microbial Growth in Food -- Predictive Modeling of Microbial Growth -- Microbial Metabolism in Food -- Consequences of Microbial Growth and Metabolic Activity in Food -- Pseudogrowth in Food -- SURVIVAL BEHAVIOR IN FOOD -- Stress Adaptation -- Persistence -- Dormancy -- VBNC State -- CELL DEATH BEHAVIOR IN FOOD -- Unmediated Microbial Death -- Programmed Cell Death -- Death Kinetics -- CONCLUDING REMARKS -- References -- 2. Spores and Their Significance -- SPOREFORMER PHYLOGENY AND SPORULATION AND GERMINATION OVERVEWS -- SPORULATION -- Distribution of Sporeformers -- Induction of Sporulation -- Morphological, Biochemical, and Physiological Changes During Sporulation -- Regulation of Gene Expression during Sporulation -- THE SPORE -- Spore Structure -- Spore Macromolecules -- Spore Small Molecules -- Spore Dormancy -- SPORE RESISTANCE -- Freezing and Desiccation Resistance -- Pressure Resistance -- Gamma Radiation Resistance -- UV Radiation Resistance -- Chemical Resistance -- Heat Resistance -- Sporulation Temperature -- α/β-Type SASP -- Spore Mineralization -- Spore Core Water Content -- DNA Repair -- Altered SpoVA Proteins -- SPORE ACTIVATION, GERMINATION, AND OUTGROWTH -- Activation -- Germination -- Outgrowth -- PRACTICAL PROBLEMS OF SPORES IN THE FOOD INDUSTRY -- Overview -- DISCOVERY OF PATHOGENIC AND SPOILAGE SPORE-FORMING BACTERIA AND DEVELOPMENT OF EARLY CONTROL PROCESSES -- MICROBIOLOGY OF SPOREFORMERS IN FOODS -- Ecology and Distribution of Spores -- Characterization of Spores in the Environment and in Foods; CONTROL OF SPOREFORMERS IN FOODS -- Importance of Sporeformers in Low-Acid Canned Foods -- Properties of Pathogenic and Spoilage Sporeformers Relevant to Food Processing -- TECHNOLOGIES FOR INACTIVATION OF SPOREFORMERS IN FOODS -- Thermal Inactivation of C. botulinum Spores -- Nonthermal Processing Methods for Control of Sporeformers -- Traditional Physical Methods and Sporicidal Chemicals -- Biological Control of Sporeformers -- Innovative Processing Technologies -- Additional Innovative Technologies for Control of Sporeformers -- IMPORTANCE OF BIOFILMS IN CONTROL OF SPOREFORMERS IN FOODS AND MANUFACTURING -- SPOILAGE OF FOODS BY SPOREFORMERS -- SPOILAGE OF SPECIFIC FOOD CLASSES BY SPOREFORMERS -- Dairy Ingredients and Finished Products -- Refrigerated Meat Products -- Fruit and Vegetable Juices -- Bakery Products -- Detection of Food Spoilage Sporeformers -- SPORES AS PROBIOTIC AGENTS -- MODELING OF SPOREFORMER GROWTH IN FOODS AND ASSESSMENT OF SAFETY -- References -- 3. Microbiological Criteria and Indicator Microorganisms -- MRM METRICS -- Food Safety Objectives -- Performance Objectives -- Performance Criterion -- INTRODUCTION TO MC AND SAMPLING PLANS -- PERFORMANCE OF SAMPLING PLANS -- MICROBIOLOGICAL PROFILE OF A FOOD PRODUCT -- PERFORMANCE OF CONTROL MEASURES -- INDEX AND INDICATOR MICROORGANISMS -- References -- 4. Stress Responses in Foodborne Bacteria -- GLOBAL STRESS RESPONSES -- General Stress Regulator -- Other Global Stress Responses -- ACID STRESS -- E. coli -- L. monocytogenes -- S. enterica serovar Typhimurium -- OSMOTIC STRESS -- Signals and Primary Responses of Osmotic Stress -- Osmotic Response of Gram-Negative Enterobacteriaceae -- Osmotic Stress Response of Gram-Positive Bacteria -- Future Considerations -- OXIDATIVE STRESS -- HIGH-TEMPERATURE STRESS -- Gram-Negative Bacteria -- Gram-Positive Bacteria -- LOW-TEMPERATURE STRESS; HHP SURVIVAL -- STRESS RESPONSES AND VIRULENCE -- SUMMARY -- References -- II: Microbial Spoilage and Public Health Concerns -- 5. Milk and Dairy Products -- MILK MICROBIAL DIVERSITY AND ABUNDANCE -- Bovine Milk -- CHEESE -- Sources of Microorganisms in Cheese -- Cheese Varieties -- KEFIR -- OTHER FERMENTED MILK BEVERAGES -- Fermented Cow Milk -- Fermented Horse Milk -- Fermented Yak Milk -- CONCLUSIONS -- References -- 6. Meat and Poultry -- FRESH MEAT -- Beef and Pork -- Poultry -- PROCESSED MEAT PRODUCTS -- Thermally Processed Products -- Commercially Sterile Products -- Fermented and Dried, Salt-Cured, and Dried Meat Products -- Dried Meat Products -- DETECTION AND ANALYSIS OF SPOILAGE, PATHOGENIC, AND RESIDENT MICROBES IN MEAT AND POULTRY -- Microbiome of the GI Tracts of Beef Cattle and Poultry -- Background Microbes Present in Meat and Poultry Products -- Fungi Associated with Meat and Poultry Products -- ANTIBIOTIC RESISTANCE -- Antibiotic-Resistant Pathogens -- PACKAGING SYSTEMS -- Aerobic Packaging -- Vacuum Packaging -- Modified-Atmosphere Packaging -- Smart Packaging Systems -- MEAT TRACEABILITY -- CONCLUDING REMARKS -- References -- 7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains -- PRODUCT TYPES ASSOCIATED WITH EACH FOOD GROUP -- TYPES OF MICROBIAL CONTAMINATION ASSOCIATED WITH EACH FOOD GROUP -- QUALITY AND SAFETY OF FOOD CROPS ASSOCIATED WITH MICROBIAL CONTAMINATION -- Spoilage -- Outbreaks and Prevalence of Pathogens and Toxins -- ENUMERATION AND DETECTION OF MICROBIAL CONTAMINANTS AND INHERENT LIMITATIONS -- SOURCES OF MICROBIAL CONTAMINATION -- Preharvest Sources -- Postharvest Sources -- FACTORS THAT CONTRIBUTE TO THE FATE OF MICROBIAL CONTAMINANTS -- Inherent Properties of Individual Food Groups and Variability between Cultivars -- Processing and Mechanical Damage -- Environmental Conditions; Variation in Resident Microbes -- INTERVENTIONS -- Prevention of Contamination -- Reduction of Contamination on Produce -- RISK ASSESSMENT -- CONCLUDING REMARKS -- References -- III: Foodborne Pathogenic Bacteria -- 8. Epidemiology of Foodborne Illnesses -- EPIDEMIOLOGY -- Descriptive Epidemiology -- Analytical Epidemiology -- Limitations in the Use of Epidemiology -- AGENTS AND TRANSMISSION -- FOODBORNE ILLNESS SURVEILLANCE -- Purposes of Foodborne Illness Surveillance -- Methods of Foodborne Illness Surveillance -- Determining Risk Factors for Sporadic Cases of Infection with Common Foodborne Pathogens -- Population Surveillance -- SURVEILLANCE FOR FOOD HAZARDS -- Environmental Monitoring -- Finished-Product Testing -- Behavioral Risk Factor Surveillance -- Environmental Hazard Surveillance -- FOODBORNE DISEASE SURVEILLANCE AND ATTRIBUTION -- SUMMARY OF MAJOR ADVANCES IN THE EPIDEMIOLOGY OF FOODBORNE ILLNESS -- References -- 9. Salmonella -- CHARACTERISTICS OF THE ORGANISM -- CLASSIFICATION AND TAXONOMY -- Nomenclature -- Serovars -- Isolation -- Core Genome versus Pangenome -- PHYSIOLOGY -- Desiccation Resistance -- Thermal Resistance -- Acid Resistance -- PATHOGENICITY AND VIRULENCE FACTORS -- Immune Response to Salmonella Infection -- SPI and TTSS -- Virulence Plasmids -- Toxins -- Other Factors that Contribute to Virulence -- Virulence Gene Regulation -- CHARACTERISTICS OF DISEASE -- Routes of Infection -- Infectious Dose -- Symptoms and Treatment -- Foodborne Outbreaks -- Impact on the Host Microbiome -- Antibiotic Resistance -- Interventions and Preventative Controls in Foods -- References -- 10. Eleven Campylobacter Species -- THE GENUS CAMPYLOBACTER -- BACTERIOLOGICAL ASPECTS OF CAMPYLOBACTER -- Characteristics and Growth Conditions -- Responses to Unfavorable Environments -- CAMPYLOBACTER DIVERSITY AND SUBTYPING; Insight into Diversity via Genomic Analysis -- Overview of Selected Molecular Subtyping Methods -- Contribution of Subtyping to Understanding Campylobacter Epidemiology -- CAMPYLOBACTER ASSOCIATION WITH FOODS -- CLINICAL ASPECTS OF HUMAN ILLNESSES -- Intestinal Illness -- Extraintestinal Illness -- ANTIMICROBIAL-RESISTANT CAMPYLOBACTER -- DETECTION OF CAMPYLOBACTER IN FOODS -- Enumeration Methods -- Detection Methods -- PCR-Based Methods -- CAMPYLOBACTER CONTROL IN THE FOOD CHAIN -- Control of Campylobacter at the Farm Level -- Control of Campylobacter at the Slaughterhouse Level -- CONCLUSIONS -- References -- 11. Shiga Toxin-Producing Escherichia coli -- EPEC -- ETEC -- EIEC -- EAEC -- STEC -- CHARACTERISTICS OF E. COLI O157:H7 AND NON-O157 STEC -- Acid Resistance -- Antimicrobial Resistance -- Inactivation by Heat and Irradiation -- WGS OF STEC -- Comparative Genomics of EHEC -- RESERVOIRS OF E. COLI O157:H7 AND NON-O157 STECS -- Cattle -- Domestic Animals and Wildlife -- Possibility of Control of STEC in Food Animals -- Humans -- CHARACTERISTICS OF DISEASE -- INFECTIOUS DOSE -- DISEASE OUTBREAKS -- Geographic Distribution -- Seasonality of E. coli O157:H7 -- Age of Patients -- Transmission of E. coli O157:H7 -- Examples of Foodborne and Waterborne Outbreaks -- MECHANISMS OF PATHOGENICITY -- Attaching and Effacing -- Type III Secretion System -- Intimin -- Autoagglutinating Adhesin (saa) -- Effector Proteins -- Virulence Plasmids -- Shiga Toxins -- CONCLUDING REMARKS -- References -- 12. Shigella -- CHARACTERISTICS OF THE ORGANISM -- Classification and Biochemical Characteristics -- Diagnosis -- Epidemiology -- Ecology -- SHIGELLA IN FOODS -- Food Contamination -- Survival and Growth in Foods -- Foodborne Outbreaks -- Examples of Foodborne Outbreaks Caused by Shigella spp. -- CHARACTERISTICS OF DISEASE -- Clinical Presentation -- Infectious Dose; Complications
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