Food Microbiology

Karl R. Matthews , Kalmia E. Kniel , Faith J. Critzer 지음

ASM Press 2024년 11월 26일 출간

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Leading textbook presenting all aspects of food microbiology Food Microbiology: An Introduction presents the basics of microorganisms that impact food safety and quality, the roles of beneficial microbes, food safety regulations, and proper practices for safe and healthy foods throughout all aspects of the supply chain. This Fifth Edition has been updated to reflect advances in research and technology and threats to the global food supply while retaining the pedagogy and structure that students and professors appreciate. Written in a clear and easy-to-understand style, the book is divided into four sections: Part I introduces the fundamentals of food microbiology, including a brief history of the field, the growth processes of food microorganisms, the biology of spores and sporeformers, techniques for enumeration and detection of organisms in food, description of rapid and automated microbial methods, and a new chapter focused on antimicrobial resistance. Part II addresses important regulatory issues and focuses on foodborne pathogenic microorganisms with chapters describing the most common bacterial species that cause foodborne diseases, as well as discussion of parasites, viruses, and prions. Part III explores nonpathogenic microbes important in food, including those responsible for fermentations and food spoilage. Part IV focuses on the control of microorganisms in food, including chemical antimicrobials, biological and physical methods of food preservation, nonthermal processing, and food safety systems. Food Microbiology: An Introduction also includes updated information on: The growing threats of antimicrobial resistance and climate change and their potential impacts on the global food supplyUse of next-generation sequencing techniques in the identification of microbes in foodExpanded discussion on sanitizers, disinfectants, and nonthermal processing treatmentsUp-to-date information on the Fo

목차

SECTION 1 BASICS OF FOOD MICROBIOLOGY Chapter 1 The Trajectory of Food Microbiology Chapter 2 Microbial Growth, Survival, and Death in Foods Chapter 3 Spores and Their Significance Chapter 4 Detection and Enumeration of Microbes in Food Chapter 5 Rapid and Automated Microbial Methods Chapter 6 Indicator Microorganisms and Microbiological Criteria SECTION 2 FOODBORNE PATHOGENIC BACTERIA Chapter 7 Regulatory Issues Chapter 8 Bacillus cereus Chapter 9 Campylobacter Species Chapter 10 Clostridium botulinum Chapter 11 Clostridium perfringens Chapter 12 Enterohemorrhagic Escherichia coli Chapter 13 Listeria monoctyogenes Chapter 14 Salmonella Species Chapter 15 Shigella Species Chapter 16 Staphylococcus aureus Chapter 17 Vibrio Species Chapter 18 Yersinia enterocolitica SECTION 3 OTHER MICROBES IMPORTANT IN FOOD Chapter 19 Lactic Acid Bacteria and Their Fermentation Products Chapter 20 Yeast-Based and Other Fermentations Chapter 21 Spoilage Organisms Chapter 22 Molds Chapter 23 Parasites Chapter 24 Viruses and Prions SECTION 4 CONTROL OF MICROORGANISMS IN FOOD Chapter 25 Chemical Antimicrobials Chapter 26 Biologically Based Preservation and Probiotic Bacteria Chapter 27 Physical Methods of Food Preservation Chapter 28 Nonthermal Processing Chapter 29 Sanitation and Related Practices APPENDIX Critical Thinking Skills Useful Websites for Food Safety Information Glossary Answers to Crossword Puzzles Answers to Selected Questions for Critical Thought Index

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작가정보

저자(글) Karl R. Matthews

저자(글) Kalmia E. Kniel

저자(글) Faith J. Critzer