| Description |
xiii, 398 pages : illustrations |
| Contents |
The Scope of Food Microbiology -- Micro-organisms and Food -- Food Spoilage/Preservation -- Food Safety -- Fermentation -- Microbiological Quality Assurance -- Micro-organisms and Food Materials -- Diversity of Habitat -- Micro-organisms in the Atmosphere -- Airborne Bacteria -- Airborne Fungi -- Micro-organisms of Soil -- Micro-organisms of Water -- Micro-organisms of Plants -- Micro-organisms of Animal Origin -- The Skin -- The Nose and Throat -- Factors Affecting the Growth and Survival of Micro-organisms in Foods -- Microbial Growth -- Intrinsic Factors (Substrate Limitations) -- Nutrient Content -- pH and Buffering Capacity -- Redox Potential, E[subscript h] -- Antimicrobial Barriers and Constituents -- Water Activity -- Extrinsic Factors (Environmental Limitations) -- Relative Humidity -- Temperature -- Gaseous Atmosphere -- Implicit Factors -- Predictive Food Microbiology -- The Microbiology of Food Preservation -- Heat Processing -- Pasteurization and Appertization -- Quantifying the Thermal Death of Micro-organisms: D and z Values -- Heat Sensitivity of Micro-organisms -- Describing a Heat Process -- Spoilage of Canned Foods -- Aseptic Packaging -- Irradiation -- Microwave Radiation -- UV Radiation -- Ionizing Radiation -- High-pressure Processing -- Pascalization -- Low-temperature Storage -- Chilling and Freezing -- Chill Storage -- Freezing -- Chemical Preservatives -- Organic Acids and Esters -- Nitrite -- Sulfur Dioxide -- 'Natural' Food Preservatives -- Modification of Atmosphere |
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Control of Water Activity -- Compartmentalization -- Microbiology of Primary Food Commodities -- What is Spoilage? -- Milk -- Composition -- Microflora of Raw Milk -- Heat Treatment of Milk -- Milk Products -- Meat -- Structure and Composition -- The Microbiology of Primary Processing -- Spoilage of Fresh Meat -- Fish -- Structure and Composition -- The Microbiology of Primary Processing -- Crustaceans and Molluscs -- Spoilage of Fresh Fish -- Plant Products -- Cereals -- Preservation of High-moisture Cereals -- Pulses, Nuts and Oilseeds -- Fruits and Fruit Products -- Vegetables and Vegetable Products -- Food Microbiology and Public Health -- Food Hazards -- Significance of Foodborne Disease -- Incidence of Foodborne Illness -- Risk Factors Associated with Foodborne Illness -- The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora -- The Pathogenesis of Diarrhoeal Disease -- Bacterial Agents of Foodborne Illness -- Aeromonas hydrophila -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Bacillus cereus and Other Bacillus Species -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Brucella -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Campylobacter -- The Organism and its Characteristics -- Pathogenesis and Clinical Features |
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Isolation and Identification -- Association with Foods -- Clostridium botulinum -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Clostridium perfringens -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Escherichia coli -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Enterotoxigenic E. coli (ETEC) -- Enteroinvasive E. coli (EIEC) -- Enteropathogenic E. coli (EPEC) -- Enterohaemorrhagic E. coli (EHEC) -- Isolation and Identification -- Association with Foods -- Listeria monocytogenes -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Mycobacterium Species -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Plesiomonas shieglloides -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Salmonella -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Enteritis -- Systemic Disease -- Isolation and Identification -- Association with Foods -- Shigella -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Staphylococcus aureus |
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The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Vibrio -- The Organisms and their Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Yersinia enterocolitica -- The Organism and its Characteristics -- Pathogenesis and Clinical Features -- Isolation and Identification -- Association with Foods -- Scombrotoxic Fish Poisoning -- Non-bacterial Agents of Foodborne Illness -- Helminths and Nematodes -- Platyhelminths: Liver Flukes and Tapeworms -- Roundworms -- Protozoa -- Giardia lamblia -- Entamoeba histolytica -- Sporozoid Protozoa -- Toxigenic Algae -- Dinoflagellate Toxins -- Cyanobacterial Toxins -- Toxic Diatoms -- Toxigenic Fungi -- Mycotoxins and Mycophagy -- Mycotoxins of Aspergillus -- The Aflatoxins -- The Ochratoxins -- Other Aspergillus Toxins -- Mycotoxins of Penicillium -- Yellow Rice Disease -- Mycotoxins of Fusarium -- Alimentary Toxic Aleukia -- DON and Other Trichothecenes -- Zearalenone -- Oesophageal Cancer -- Mycotoxins of Other Fungi -- Foodborne Viruses -- Polio -- Hepatitis A and E -- Gastroenteritis Viruses -- Sources of Food Contamination -- Control -- Spongiform Encephalopathies -- Fermented and Microbial Foods -- Yeasts -- Lactic Acid Bacteria -- Activities of Lactic Acid Bacteria in Foods -- Antimicrobial Activity of Lactic Acid Bacteria -- Health-promoting Effects of Lactic Acid Bacteria -- The Malo-lactic Fermentation -- Fermented Milks |
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Yoghurt -- Other Fermented Milks -- Cheese -- Fermented Vegetables -- Sauerkraut and Kimchi -- Olives -- Cucumbers -- Fermented Meats -- Fermented Fish -- Beer -- Vinegar -- Mould Fermentations -- Tempeh -- Soy Sauce and Rice Wine -- Mycoprotein -- Methods for the Microbiological Examination of Foods -- Indicator Organisms -- Direct Examination -- Cultural Techniques -- Enumeration Methods -- Plate Counts -- Most Probable Number Counts -- Alternative Methods -- Dye-reduction Tests -- Electrical Methods -- ATP Determination -- Rapid Methods for the Detection of Specific Organisms and Toxins -- Immunological Methods -- DNA/RNA Methodology -- Laboratory Accreditation -- Controlling the Microbiological Quality of Foods -- Quality and Criteria -- Sampling Schemes -- Two-class Attributes Plans -- Three-class Attributes Plans -- Choosing a Plan Stringency -- Variables Acceptance Sampling -- Quality Control Using Microbiological Criteria -- Control at Source -- Training -- Facilities and Operations -- Equipment -- Cleaning and Disinfection -- Codes of Good Manufacturing Practice -- The Hazard Analysis and Critical Control Point (HACCP) Concept -- Hazard Analysis -- Identification of Critical Control Points (CCPs) -- Establishment of CCP Critical Limits -- Monitoring Procedures for CCPs -- Protocols for CCP Deviations -- Verification -- Record Keeping -- Quality Systems: BS 5750 and ISO 9000 Series -- Risk Analysis |
| Summary |
"Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food." "Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas."--BOOK JACKET |
| Analysis |
Food Microorganisms |
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Food Microorganisms |
| Notes |
Includes index |
| Bibliography |
Bibliography: pages 359-364 |
| Subject |
Escherichia coli.
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Fermentation.
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Fermented fish.
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Fermented foods -- Microbiology.
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Food spoilage.
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Food -- Microbiology.
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Hazard Analysis and Critical Control Point (Food safety system)
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Listeria monocytogenes.
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| Author |
Moss, M. O.
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Royal Society of Chemistry (Great Britain)
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| ISBN |
0854045090 (paperback) |
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