Food microbiology / Martin R. Adams, Peter J. McClure, and Maurice O. Moss.

Format:

Book

Author/Creator:

Adams, M. R., author.

McClure, Peter J., author.

Moss, M. O., author.

Language:

English

Subjects (All):

Food--Microbiology.

Food.

Physical Description:

1 online resource (582 pages)

Edition:

Fifth edition.

Place of Publication:

London, England : The Royal Society of Chemistry, [2024]

Summary:

Maintaining its general structure and philosophy to encompass modern food microbiology, the fifth edition of this successful text provides updated and revised chapters for students in the biological sciences, food science and practising food microbiologists.

Contents:

Cover

Prelims

Copyright

Preface to the Fifth Edition

Preface to the Fourth Edition

Preface to the Third Edition

Preface to the Second Edition

Preface to the First Edition

Abbreviations

Contents

Chapter 1 The Scope of Food Microbiology

1.1 Micro-organisms and Food

1.1.1 Food Spoilage/Preservation

1.1.2 Food Safety

1.1.3 Fermentation

1.2 Microbiological Quality Assurance

References

Chapter 2 Micro-organisms and Food Materials

2.1 Diversity of Habitat

2.2 Micro-organisms in the Atmosphere

2.2.1 Airborne Bacteria

2.2.2 Airborne Fungi

2.2.3 Airborne Viruses

2.3 Micro-organisms of Soil

2.4 Micro-organisms of Water

2.5 Micro-organisms of Plants

2.6 Micro-organisms of Animal Origin

2.6.1 The Skin

2.6.2 The Nose and Throat

2.7 One Health - Conclusions

Chapter 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods

3.1 Microbial Growth

3.2 Intrinsic Factors (Substrate Limitations)

3.2.1 Nutrient Content

3.2.2 pH and Buffering Capacity

3.2.3 Redox Potential, Eh

3.2.4 Antimicrobial Barriers and Constituents

3.2.5 Water Activity

3.3 Extrinsic Factors (Environmental Limitations)

3.3.1 Relative Humidity

3.3.2 Temperature

3.3.3 Gaseous Atmosphere

3.4 Implicit Factors

3.4.1 Growth Rate and Substrate Affinity

3.4.2 Stress Response

3.4.3 Microbial Interactions

3.5 Predictive Food Microbiology

Chapter 4 The Microbiology of Food Preservation

4.1 Heat Processing

4.1.1 Pasteurization and Commercial Sterilization (Appertization)

4.1.2 Quantifying the Thermal Death of Micro-organisms: D and z Values

4.1.3 Heat Sensitivity of Micro-organisms

4.1.4 Describing a Heat Process

4.1.5 Spoilage of Canned Foods

4.1.6 Aseptic Packaging

4.1.7 Direct Heating Methods

4.1.7.1 Ohmic Heating.

4.1.7.2 Microwave and Radiofrequency Heating

4.2 Irradiation

4.2.1 UV Radiation

4.2.2 Ionizing Radiation

4.3 High-pressure Processing - Pascalization

4.4 Pulsed Electric Fields

4.5 Low-temperature Storage - Chilling and Freezing

4.5.1 Chill Storage

4.5.2 Freezing

4.6 Chemical Preservatives

4.6.1 Organic Acids and Esters

4.6.2 Nitrite

4.6.3 Sulfur Dioxide

4.6.4 Natamycin

4.6.5 Dimethyldicarbonate

4.6.6 'Natural' Food Preservatives

4.7 Modification of Atmosphere

4.8 Control of Water Activity

4.9 Compartmentalization

Chapter 5 Microbiology of Primary Food Commodities

5.1 What is Spoilage?

5.2 Milk

5.2.1 Composition

5.2.2 Microflora of Raw Cow's Milk

5.2.3 Heat Treatment of Milk

5.2.4 Milk Products

5.3 Meat

5.3.1 Structure and Composition

5.3.2 The Microbiology of Primary Processing

5.3.3 Spoilage of Fresh Meat

5.4 Fish

5.4.1 Structure and Composition

5.4.2 The Microbiology of Primary Processing

5.4.3 Crustaceans and Molluscs

5.4.4 Spoilage of Fresh Fish

5.5 Plant Products

5.5.1 Cereals

5.5.2 Preservation of High-moisture Cereals

5.5.3 Pulses, Nuts and Oilseeds

5.5.4 Fruits and Fruit Products

5.5.5 Vegetables and Vegetable Products

Chapter 6 Food Microbiology and Public Health

6.1 Food Hazards

6.2 Significance of Foodborne Disease

6.3 Incidence of Foodborne Illness

6.4 Risk Factors Associated with Foodborne Illness

6.5 The Changing Scene and Emerging Pathogens

6.6 The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora

6.7 The Pathogenesis of Diarrhoeal Disease

Chapter 7 Bacterial Agents of Foodborne Illness

7.1 Aeromonas hydrophila

7.1.1 Introduction

7.1.2 The Organism and Its Characteristics.

7.1.3 Pathogenesis and Clinical Features

7.1.4 Isolation and Identification

7.1.5 Association with Foods

7.2 Bacillus cereus and Other Bacillus Species

7.2.1 Introduction

7.2.2 The Organism and Its Characteristics

7.2.3 Pathogenesis and Clinical Features

7.2.4 Isolation and Identification

7.2.5 Association with Foods

7.3 Brucella

7.3.1 Introduction

7.3.2 The Organism and Its Characteristics

7.3.3 Pathogenesis and Clinical Features

7.3.4 Isolation and Identification

7.3.5 Association with Foods

7.4 Campylobacter

7.4.1 Introduction

7.4.2 The Organism and Its Characteristics

7.4.3 Pathogenesis and Clinical Features

7.4.4 Isolation and Identification

7.4.5 Association with Foods

7.5 Clostridium botulinum

7.5.1 Introduction

7.5.2 The Organism and Its Characteristics

7.5.3 Pathogenesis and Clinical Features

7.5.4 Isolation and Identification

7.5.5 Association with Foods

7.6 Clostridium perfringens

7.6.1 Introduction

7.6.2 The Organism and Its Characteristics

7.6.3 Pathogenesis and Clinical Features

7.6.4 Isolation and Identification

7.6.5 Association with Foods

7.7 Cronobacter Species

7.7.1 Introduction

7.7.2 The Organism and Its Characteristics

7.7.3 Pathogenesis and Clinical Features

7.7.4 Isolation and Identification

7.7.5 Association with Foods

7.8 Escherichia coli

7.8.1 Introduction

7.8.2 The Organism and Its Characteristics

7.8.3 Pathogenesis and Clinical Features

7.8.3.1 Enterotoxigenic E. coli (ETEC)

7.8.3.2 Enteroinvasive E. coli (EIEC)

7.8.3.3 Enteropathogenic E. coli (EPEC)

7.8.3.4 Shiga Toxin-producing E. coli (STEC)

7.8.3.5 Enteroaggregative E. coli (EAEC)

7.8.4 Isolation and Identification

7.8.5 Association with Foods

7.9 Listeria monocytogenes

7.9.1 Introduction.

7.9.2 The Organism and Its Characteristics

7.9.3 Pathogenesis and Clinical Features

7.9.4 Isolation and Identification

7.9.5 Association with Foods

7.10 Mycobacterium Species

7.10.1 Introduction

7.10.2 The Organism and Its Characteristics

7.10.3 Pathogenesis and Clinical Features

7.10.4 Isolation and Identification

7.10.5 Association with Foods

7.11 Plesiomonas shigelloides

7.11.1 Introduction

7.11.2 The Organism and Its Characteristics

7.11.3 Pathogenesis and Clinical Features

7.11.4 Isolation and Identification

7.11.5 Association with Foods

7.12 Salmonella

7.12.1 Introduction

7.12.2 The Organism and Its Characteristics

7.12.3 Pathogenesis and Clinical Features

7.12.3.1 Enteritis

7.12.3.2 Systemic Disease

7.12.4 Isolation and Identification

7.12.5 Association with Foods

7.13 Shigella

7.13.1 Introduction

7.13.2 The Organism and Its Characteristics

7.13.3 Pathogenesis and Clinical Features

7.13.4 Isolation and Identification

7.13.5 Association with Foods

7.14 Staphylococcus aureus

7.14.1 Introduction

7.14.2 The Organism and Its Characteristics

7.14.3 Pathogenesis and Clinical Features

7.14.4 Isolation and Identification

7.14.5 Association with Foods

7.15 Vibrio

7.15.1 Introduction

7.15.2 The Organisms and Their Characteristics

7.15.3 Pathogenesis and Clinical Features

7.15.4 Isolation and Identification

7.15.5 Association with Foods

7.16 Yersinia enterocolitica

7.16.1 Introduction

7.16.2 The Organism and Its Characteristics

7.16.3 Pathogenesis and Clinical Features

7.16.4 Isolation and Identification

7.16.5 Association with Foods

7.17 Scombrotoxic Fish Poisoning

7.18 Conclusion

Chapter 8 Non-bacterial Agents of Foodborne Illness

8.1 Helminths.

8.1.1 Platyhelminths: Liver Flukes and Tapeworms

8.1.2 Roundworms

8.2 Protozoa

8.2.1 Giardia lamblia

8.2.2 Entamoeba histolytica

8.2.3 Sporozoid Protozoa

8.3 Toxigenic Algae

8.3.1 Dinoflagellate Toxins

8.3.2 Cyanobacterial Toxins

8.3.3 Toxic Diatoms

8.4 Toxigenic Fungi

8.4.1 Mycotoxins and Mycophagy

8.4.2 Mycotoxins of Aspergillus

8.4.2.1 The Aflatoxins

8.4.2.2 The Ochratoxins

8.4.2.3 Other Aspergillus Toxins

8.4.3 Mycotoxins of Penicillium

8.4.3.1 Yellow Rice Disease

8.4.4 Mycotoxins of Fusarium

8.4.4.1 Alimentary Toxic Aleukia

8.4.4.2 Deoxynivalenol and Other Trichothecenes

8.4.4.3 Zearalenone

8.4.4.4 Oesophageal Cancer

8.4.5 Mycotoxins of Other Fungi

8.5 Foodborne Viruses

8.5.1 Polio

8.5.2 Hepatitis A and E

8.5.3 Gastroenteritis Viruses

8.5.4 Sources of Food Contamination

8.5.5 Control

8.6 Spongiform Encephalopathies

Chapter 9 Fermented and Microbial Foods

9.1 Introduction

9.2 Yeasts

9.3 Lactic Acid Bacteria

9.4 Activities of Lactic Acid Bacteria in Foods

9.4.1 Antimicrobial Activity of Lactic Acid Bacteria

9.4.2 Health-promoting Effects of Lactic Acid Bacteria Probiotics

9.4.3 The Malo-lactic Fermentation

9.5 Fermented Milks

9.5.1 Yoghurt

9.5.2 Other Fermented Milks

9.6 Cheese

9.7 Fermented Plant Products

9.7.1 Sauerkraut and Kimchi

9.7.2 Olives

9.7.3 Cucumbers

9.7.4 Fermented Legumes

9.8 Fermented Meats

9.9 Fermented Fish

9.10 Beer

9.11 Vinegar

9.12 Mould Fermentations

9.12.1 Tempeh

9.12.2 Soy Sauce and Rice Wine

9.13 Single-cell Protein, Mycoprotein and Industrial Microbiology

9.13.1 Single-cell Protein

9.13.2 Mycoprotein

9.13.3 Industrial Microbiology/Precision Fermentation

9.14 Conclusion

References.

Chapter 10 Methods for the Microbiological Examination of Foods.

Notes:

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Includes bibliographical references.

ISBN:

9781837673704

1837673705

9781837673698

1837673691