Food Microbiology : Principles into Practice.

Intro -- Volume 1: Microorganisms Related to Foods, Foodborne Diseases, and Food Spoilage -- Cover -- Title Page -- Copyright -- About the Authors -- Preface -- Section I: Microbiology and Microbial Behavior in Foods -- Chapter 1: History and Development of Food Microbiology -- 1.1 Introduction -- 1.2 History of Microorganisms in Foods -- 1.3 Fields of Food Microbiology -- Chapter 2: Microbial Growth in Foods -- 2.1 Introduction -- 2.2 General Principles of Microbial Growth -- Chapter 3: Types of Microorganisms in Foods -- 3.1 Introduction -- 3.2 Nomenclature of Microorganisms -- 3.3 Microorganisms in Foods -- 3.4 Microbial Genetics -- 3.5 Significance of Microorganisms in Foods -- Section II: Microbial Sources and Factors Affecting Microorganisms -- Chapter 4: Presources of Microorganisms in Foods -- 4.1 Introduction -- 4.2 Primary Sources of Microorganisms Present in Foods -- Chapter 5: Factors Affecting Microbial Growth in Foods -- 5.1 Introduction -- 5.2 Intrinsic Factors -- 5.3 Extrinsic Factors -- Section III: Foodborne Diseases -- Chapter 6: Important Factors in Foodborne Diseases -- 6.1 Introduction -- 6.2 Important Facts in Foodborne Diseases -- 6.3 Immune Responses -- Chapter 7: Bacterial Pathogenicity and Microbial Toxins -- 7.1 Introduction -- 7.2 Bacterial Pathogenicity -- 7.3 Bacterial Toxins -- Chapter 8: Foodborne Invasive Infections -- 8.1 Introduction -- 8.2 Types of Foodborne Invasive Infection -- Chapter 9: Foodborne Toxicoinfections -- 9.1 Introduction -- 9.2 Types of Foodborne Toxicoinfection -- Chapter 10: Foodborne Intoxications -- 10.1 Introduction -- 10.2 Bacterial Foodborne Intoxication -- 10.3 Mycotoxins -- 10.4 Mushroom Toxins -- 10.5 Biogenic Amines -- Chapter 11: Parasites, Marine Toxins, and Virus Food Poisonings -- 11.1 Introduction -- 11.2 Parasites -- 11.3 Marine Toxins -- 11.4 Chemical Poisoning.

11.5 Foodborne Viruses and Prion -- 11.6 Food Allergy -- Chapter 12: Indicators of Foodborne Pathogens -- 12.1 Introduction -- 12.2 Establishment of Microbiological Criteria -- 12.3 Indicators of Pathogens in Foods -- Section IV: Detection of Microorganisms -- Chapter 13: Conventional Techniques in Food Microbiology -- 13.1 Introduction -- 13.2 Sampling Plan and Sample Preparation -- 13.3 Conventional Microbial Counting Methods -- Chapter 14: Advanced Techniques in Food Microbiology -- 14.1 Introduction -- 14.2 Developing Rapid Methods -- 14.3 Physical Method -- 14.4 Chemical Methods -- 14.5 Immunoassay Methods -- 14.6 Other Methods -- 14.7 Limitation of Rapid Methods -- 14.8 Future Developments in Rapid Methods -- Section V: Microbial Food Spoilage -- Chapter 15: Principles of Food Spoilage -- 15.1 Introduction -- 15.2 Food Spoilage -- Chapter 16: Spoilage of Meat and Meat Products -- 16.1 Introduction -- 16.2 Meat and Meat Products -- 16.3 Poultry -- Chapter 17: Spoilage of Eggs and Egg Products -- 17.1 Introduction -- 17.2 Microbial Contamination -- 17.3 Spoilage -- 17.4 Preservation of Eggs and Egg Products -- Chapter 18: Spoilage of Fish and Other Seafoods -- 18.1 Introduction -- 18.2 Microbial Contamination -- 18.3 Spoilage -- 18.4 Preservation of Fish and Other Seafoods -- Chapter 19: Spoilage of Milk and Milk Products -- 19.1 Introduction -- 19.2 Milk Composition and Microbial Contamination -- 19.3 Spoilage -- 19.4 Preservation of Milk and Milk Products -- Chapter 20: Spoilage of Vegetables and Fruits -- 20.1 Introduction -- 20.2 Vegetables and Fruits Spoilage -- 20.3 Fruit Juice and Beverage Spoilage -- 20.4 Fermented Vegetables and Fruits Spoilage -- Chapter 21: Spoilage of Cereals and Cereal Products -- 21.1 Introduction -- 21.2 Contamination -- 21.3 Spoilage -- 21.4 Control of Mold and Mycotoxin Contamination.

Chapter 22: Spoilage of Canned Foods -- 22.1 Introduction -- 22.2 Canned Foods -- 22.3 Canned Food Spoilage -- Chapter 23: Spoilage of Miscellaneous Foods -- 23.1 Introduction -- 23.2 Spoilage -- Chapter 24: Enzymatic and Nonenzymatic Food Spoilage -- 24.1 Introduction -- 24.2 Spoilage -- Chapter 25: Indicators of Food Spoilage -- 25.1 Introduction -- 25.2 Indicators of Food Spoilage -- Chapter 26: Psychrotrophs, Thermophiles, and Radiation-Resistant Microorganisms -- 26.1 Introduction -- 26.2 Psychrotrophic Microorganisms -- 26.3 Thermophilic Microorganisms -- 26.4 Radiation-Resistant Microorganisms -- References -- Index -- Volume 2: Microorganisms in Food Preservation and Processing -- Cover -- Title Page -- Copyright -- About the Authors -- Preface -- Section I: Food Preservation Techniques -- Chapter 1: Principles in Food Preservation Techniques -- 1.1 Introduction -- 1.2 Food Preservation Principles -- Chapter 2: Food Preservation by High Temperatures -- 2.1 Introduction -- 2.2 Mechanism of Antimicrobial Action of Heat -- 2.3 Factors Affecting Heat Resistance -- 2.4 Heat Treatment in Food Processing -- 2.5 Thermal Process -- Chapter 3: Food Preservation by Low Temperatures -- 3.1 Introduction -- 3.2 Effects of Low Temperatures on Microorganisms -- 3.3 Mechanisms of Microbial Control -- 3.4 Factors Affecting Storage of Foods at Low Temperatures -- 3.5 Methods Used in Food Preservation -- Chapter 4: Food Preservation by Reducing Water Activity -- 4.1 Introduction -- 4.2 Principles of Dehydration Process -- 4.3 Mechanism of Food Preservation -- 4.4 Factors Affecting Food Preservation by Reducing Water Activity -- 4.5 Methods to Reduce Water Activity of Foods -- 4.6 Control of Microorganisms and Mycotoxin Formation -- 4.7 Characteristics of Low-Moisture Foods -- Chapter 5: Food Preservation by Additives and Biocontrol -- 5.1 Introduction.

5.2 Properties of Preservatives -- 5.3 Factors Affecting Activity of Antimicrobial Agents -- 5.4 Types of Antimicrobial Agents Used in Foods -- 5.5 Naturally Occurring Antimicrobial Agents -- 5.6 Biocontrol (Biologically Based Preservation Systems) -- Chapter 6: Food Preservation by Irradiation -- 6.1 Introduction -- 6.2 Characteristics of Radiations -- 6.3 Mechanisms of Microbial Inactivation by Irradiation -- 6.4 Factors Affecting Inactivation of Microorganisms by Irradiation -- 6.5 Application of Irradiation on Foods -- 6.6 Regulatory Status of Irradiation -- Chapter 7: Food Preservation by Removal Methods -- 7.1 Introduction -- 7.2 Removal Methods -- Chapter 8: Food Preservation by Modified Atmosphere -- 8.1 Introduction -- 8.2 Packaging -- 8.3 Packaging Methods in Food Preservation -- 8.4 Effects of Modified Atmosphere on Microorganisms and Foods -- 8.5 Factors Affecting Efficiency of Modified Atmosphere -- 8.6 Packaging Materials -- 8.7 Application of Modified Atmosphere in Food Preservation -- 8.8 Food Safety and Future Outlook -- Chapter 9: Food Preservation by Combination of Techniques (Hurdle Technology) -- 9.1 Introduction -- 9.2 Hurdle Technology -- 9.3 Principles of Combined Preservation Methods -- 9.4 Mechanisms of Antimicrobial Effects of Hurdles -- 9.5 Application of Hurdle Technology in Food Preservation -- 9.6 Limitations and Requirements of Hurdle Technology -- Section II: Alternative Food Preservation Techniques -- Chapter 10: Kinetic Parameters in the Inactivation of Microorganisms -- 10.1 Kinetic Parameters -- Chapter 11: Alternative Food Processing Techniques -- 11.1 Microwave Processing -- 11.2 Ohmic Heating -- 11.3 High-Pressure Processing -- 11.4 Pulsed Electric Fields -- 11.5 High-Voltage Arc Discharge -- 11.6 Pulsed Light Technology -- 11.7 Magnetic Fields -- 11.8 Ultrasound -- 11.9 Pulsed X-Rays -- 11.10 Ozone.

11.11 Antimicrobial Edible Films -- Section III: Role of Microorganisms in Food Processing -- Chapter 12: Microbial Metabolism of Food Components -- 12.1 Introduction -- 12.2 Microbial Physiology and Metabolism -- Chapter 13: Basic Principles of Food Fermentation -- 13.1 Introduction -- 13.2 Fermentation and Fermenting Microorganisms -- 13.3 Factors Affecting Fermentation -- 13.4 Benefits of Fermented Foods -- Chapter 14: Fermented Dairy Products -- 14.1 Introduction -- 14.2 Nutritional Significance of Milk -- 14.3 Types of Microorganisms Used in Dairy Fermentation -- 14.4 Types of Fermented Dairy Products -- Chapter 15: Fermented Meat Products -- 15.1 Introduction -- 15.2 Sausages -- Chapter 16: Fermented Vegetables and Fruits -- 16.1 Introduction -- 16.2 Fermented Alcoholic Drinks -- 16.3 Products of Mixed Fermentations -- Chapter 17: Fermented Cereal and Grain Products -- 17.1 Introduction -- 17.2 Fermented Products -- Chapter 18: Starter Culture and Bacteriophage Problems -- 18.1 Introduction -- 18.2 Starter Culture -- 18.3 Bacteriophage Problems of Starter Cultures -- Chapter 19: Probiotics and Prebiotics -- 19.1 Introduction -- 19.2 Abiotics, Prebiotics, and Probiotics -- 19.3 Probiotic Microorganisms -- 19.4 Probiotic Product Development -- 19.5 Functional Foods -- Chapter 20: Microbial Food Ingredients and Enzyme Applications in Food Processing -- 20.1 Introduction -- 20.2 Microbial Food Ingredients -- 20.3 Microbial Enzymes in Food Processing -- Appendix -- Bibliography -- Index -- End User License Agreement.

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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.