Food microbiology : an introduction

著者

• Matthews, Karl R.
• Kniel, Kalmia E.
• Montville, Thomas J.

書誌事項

Food microbiology : an introduction

Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville

ASM Press, c2017

4th ed

注記

Rev. ed. of Food microbiology : an introduction / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012

Includes bibliographical references and index

内容説明・目次

内容説明

Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. Authoratative coverage presented in a format designed to facilitate teaching and learning.

目次

Preface About the Authors SECTION I Basics of Food Microbiology 1 The Trajectory of Food Microbiology Introduction Who's on First? Food Microbiology, Past and Present To the Future and Beyond Summary Suggested reading Questions for critical thought 2 Microbial Growth, Survival, and Death in Foods Introduction Food Ecosystems, Homeostasis, and Hurdle Technology Foods as Ecosystems Classical Microbiology and Its Limitations Limitations of Detection and Enumeration Methods Plate Counts Selective, or Differential, Media Most-Probable-Number Methods Enrichment Techniques Physiological States of Bacteria Introduction Injury Viable but Nonculturable Quorum Sensing and Signal Transduction Biofilms Factors That Influence Microbial Growth Intrinsic Factors Extrinsic Factors Homeostasis and Hurdle Technology Growth Kinetics Microbial Physiology and Metabolism Carbon Flow and Substrate-Level Phosphorylation The TCA Cycle Links Glycolysis to Aerobic Respiration Conclusion Summary Suggested reading Questions for critical thought 3 Spores and Their Significance Introduction Spores in the Food Industry Low-Acid Canned Foods Bacteriology of Sporeformers of Public Health Significance Heat Resistance of C. botulinum Spores Spoilage of Acid and Low-Acid Canned and Vacuum-Packaged Foods by Sporeformers Spore Biology Structure Macromolecules Small Molecules Dormancy Resistance Freezing and Desiccation Resistance Pressure Resistance gamma-Radiation Resistance UV Radiation Resistance Chemical Resistance Heat Resistance The Cycle of Sporulation and Germination Sporulation Activation Germination Outgrowth Summary Suggested reading Questions for critical thought 4 Detection and Enumeration of Microbes in Food Introduction Sample Collection and Processing Analysis Metabolism-Based Methods Surface Testing Summary Suggested reading Questions for critical thought 5 Rapid and Automated Microbial Methods Introduction Sample Processing Requirements and Validation of Rapid Methods Rapid Methods Based on Traditional Methods Immunologically Based Methods Molecular Methods A Potpourri of Rapid Methods Summary Suggested reading Questions for critical thought 6 Indicator Microorganisms and Microbiological Criteria Introduction The Purpose of Microbiological Criteria The Need To Establish Microbiological Criteria Definitions Who Establishes Microbiological Criteria? Sampling Plans Types of Sampling Plans Establishing Limits Indicators of Microbiological Quality Indicator Microorganisms Metabolic Products Indicators of Foodborne Pathogens and Toxins Indicator Organisms Fecal Coliforms and E. coli Metabolic Products Application and Specific Proposals for Microbiological Criteria for Food and Food Ingredients Current Status Summary Suggested reading Questions for critical thought SECTION II Foodborne Pathogenic Bacteria 7 Regulatory Issues Introduction U.S. Agencies Involved in Food Regulation The USDA The FDA The CDC Surveillance When an Outbreak Occurs Agroterrorism What's Next? Global Perspective "It Takes a Village" and Maybe More Summary Suggested reading Questions for critical thought 8 Bacillus cereus Outbreak Introduction Characteristics of the Organism Environmental Sources Foodborne Outbreaks Characteristics of Disease Dose Virulence Factors and Mechanisms of Pathogenicity The Emetic Toxin Enterotoxins B. cereus as a Medical Pathogen The Spore Summary Suggested reading Questions for critical thought 9 Campylobacter Species Outbreak Introduction Characteristics of the Organism Environmental Susceptibility Reservoirs and Foodborne Outbreaks Characteristics of Disease C. jejuni and C. coli Other Campylobacter Species Epidemiological Subtyping Systems Useful for Investigating Foodborne Illnesses Infective Dose and Susceptible Populations Virulence Factors and Mechanisms of Pathogenicity Cell Association and Invasion Flagella and Motility Toxins Other Factors Autoimmune Diseases Immunity Summary Suggested reading Questions for critical thought 10 Clostridium botulinum Introduction Four Faces of Botulism Characteristics of the Disease Toxic Doses Characteristics of C. botulinum Classification Tolerance to Preservation Methods Sources of C. botulinum Occurrence of C. botulinum in the Environment Occurrence of C. botulinum in Foods Virulence Factors and Mechanisms of Pathogenicity Structure of the Neurotoxins Genetic Regulation of the Neurotoxins Mode of Action of the Neurotoxins Summary Suggested reading Questions for critical thought 11 Clostridium perfringens The Foodborne Illness A Spore's-Eye View of Clostridium perfringens Toxicoinfections Cruel and Unusual Punishment Incidence Vehicles for C. perfringens Foodborne Illness Factors Contributing to C. perfringens Type A Foodborne Illness Preventing C. perfringens Type A Foodborne Illness Identification of C. perfringens Type A Foodborne Illness Outbreaks Characteristics of C. perfringens Type A Foodborne Illness Infectious Dose for C. perfringens Type A Foodborne Illness The Organism Overview Classification: Toxin Typing of C. perfringens Control of C. perfringens Reservoirs for C. perfringens Type A Virulence Factors Contributing to C. perfringens Type A Foodborne Illness Heat Resistance C. perfringens Enterotoxin Summary Suggested reading Questions for critical thought 12 Enterohemorrhagic Escherichia coli Outbreak Introduction Categories of E. coli Characteristics of E. coli O157:H7 and Non-O157 EHEC Acid Tolerance Antibiotic Resistance Inactivation by Heat and Irradiation Reservoirs of E. coli O157:H7 Detection of E. coli O157:H7 and Other EHEC Strains on Farms Factors Associated with Bovine Carriage of E. coli O157:H7 Cattle Model for Infection by E. coli O157:H7 Domestic Animals and Wildlife Humans Disease Outbreaks Geographic Distribution Seasonality of E. coli O157:H7 Infection Age of Patients Transmission of E. coli O157:H7 Examples of Foodborne and Waterborne Outbreaks Characteristics of Disease Infectious Dose Mechanisms of Pathogenicity Attaching and Effacing The Locus of Enterocyte Effacement The 60-MDa Plasmid (pO157) Stxs Conclusion Summary Suggested reading Questions for critical thought 13 Listeria monocytogenes Outbreak Introduction Characteristics of the Organism Classification Susceptibility to Physical and Chemical Agents Listeriosis and Specific Foods Ready-to-Eat Foods Milk Products Cheeses Meat and Poultry Products Seafoods Other Foods Environmental Sources of L. monocytogenes Food-Processing Plants Prevalence and the Regulatory Status of L. monocytogenes Human Carriers Foodborne Outbreaks Characteristics of Disease Infectious Dose Virulence Factors and Mechanisms of Pathogenicity Pathogenicity of L. monocytogenes Specific Genes Mediate Pathogenicity Summary Suggested reading Questions for critical thought More questions than answers 14 Salmonella Species Outbreak Introduction Characteristics of the Organism Biochemical Identification Taxonomy and Nomenclature Serological Identification Physiology Reservoirs Characteristics of Disease Symptoms and Treatment Preventative Measures Antibiotic Resistance Infectious Dose Pathogenicity and Virulence Factors Specific and Nonspecific Human Responses Attachment and Invasion Growth and Survival within Host Cells Virulence Plasmids Other Virulence Factors Summary Suggested reading Questions for critical thought 15 Shigella Species Outbreak Introduction Classification and Biochemical Characteristics Shigella in Foods Survival and Growth in Foods Characteristics of Disease Foodborne Outbreaks Virulence Factors Genetic Regulation Conclusions Summary Suggested reading Questions for critical thought 16 Staphylococcus aureus Outbreak Characteristics of the Organism Historical Aspects and General Considerations Sources of Staphylococcal Food Contamination Resistance to Adverse Environmental Conditions Foodborne Outbreaks Incidence of Staphylococcal Food Poisoning A Typical Large Staphylococcal Food Poisoning Outbreak Characteristics of Disease Toxic Dose Toxin Dose Required Microbiology, Toxins, and Pathogenicity Nomenclature, Characteristics, and Distribution of Enterotoxin-Producing Staphylococci Introduction to and Nomenclature of the Staphylococcal Enterotoxins Staphylococcal Regulation of Staphylococcal Enterotoxin Expression Summary Suggested reading Questions for critical thought 17 Vibrio Species Outbreak Introduction Characteristics of the Organism Epidemiology Characteristics of Disease Susceptibility to Physical and Chemical Treatments V. cholerae V. mimicus V. parahaemolyticus V. vulnificus V. fluvialis, V. furnissii, V. hollisae, and V. alginolyticus Summary Suggested reading Questions for critical thought 18 Yersinia enterocolitica Outbreak Introduction Characteristics of the Organism Classification Susceptibility and Tolerance Characteristics of Infection Reservoirs Foodborne Outbreaks Mechanisms of Pathogenicity Pathological Changes Virulence Determinants Chromosomal Determinants of Virulence Other Virulence Determinants Pathogenesis of Yersinia-Induced Autoimmunity Summary Suggested reading Questions for critical thought SECTION III Other Microbes Important in Food 19 Lactic Acid Bacteria and Their Fermentation Products Introduction The Biochemical Foundation of Food Fermentation Catabolic Pathways Genetics of Lactic Acid Bacteria Dairy Fermentations Starter Cultures Production of Aroma Compounds Vegetable Fermentations Ingredients and Additives Used during Fermentations Sauerkraut Fermentation Pickle Fermentation Meat Fermentations Summary Suggested reading Questions for critical thought 20 Yeast-Based and Other Fermentations Introduction Fermentations That Use Yeast Bread Beer Wine Vinegar Fermentation Cocoa and Coffee Fermentations Cocoa Coffee Fermented Foods of Non-Western Societies Summary Suggested reading Questions for critical thought 21 Spoilage Organisms Introduction Meat, Poultry, and Seafood Products Origin of the Microflora in Meat Origin of the Microflora in Poultry Origins of Microfloras in Finfish Origins of Microfloras in Shellfish Bacterial Attachment to Food Surfaces Microbial Progression during Storage Muscle Tissue as a Growth Medium Factors Influencing Spoilage Control of Spoilage of Muscle Foods Milk and Dairy Products Milk and Dairy Products as Growth Media Psychrotrophic Spoilage Spoilage by Fermentative Nonsporeformers Spore-Forming Bacteria Yeasts and Molds Spoilage of Produce and Grains Types of Spoilage Mechanisms of Spoilage Influence of Physiological State Microbiological Spoilage of Vegetables Microbiological Spoilage of Fruits Microbiological Spoilage of Grains and Grain Products Summary Suggested reading Questions for critical thought 22 Molds Introduction Isolation, Enumeration, and Identification Aspergillus Species A. flavus and A. parasiticus Other Toxigenic Aspergilli Penicillium Species Significant Penicillium Mycotoxins Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia Toxigenic Fusarium Species Other Toxic Molds Summary Suggested reading Questions for critical thought 23 Parasites Outbreak Introduction Protozoa Cryptosporidium spp. Cyclospora cayetanensis Toxoplasma gondii Giardia intestinalis Other Protozoa of Interest Helminths Roundworms (Nematodes) Tapeworms (Cestodes) Flukes (Trematodes) Detection Preventative Measures Summary Suggested reading Questions for critical thought 24 Viruses and Prions Introduction Viruses Elementary Virology Viruses as Agents of Foodborne Illness Bacteriophages in the Dairy Industry Beneficial Uses of Viruses Prions A Short History of the Prion Prion Biology Summary Suggested reading Questions for critical thought SECTION IV Control of Microorganisms in Food 25 Chemical Antimicrobials Introduction Factors That Affect Antimicrobial Activity Organic Acids Parabenzoic Acids Nitrites Phosphates Sodium Chloride Water Activity Disinfectants Sulfites Chlorine Quaternary Ammonium Compounds Peroxides Ozone Naturally Occurring Antimicrobials Lysozyme Lactoferrin and Other Iron-Binding Proteins Avidin Spices and Their Essential Oils Onions and Garlic Isothiocyanates Phenolic Compounds Summary Suggested reading Questions for critical thought 26 Biologically Based Preservation and Probiotic Bacteria Introduction Biopreservation by Controlled Acidification Bacteriocins General Characteristics Bacteriocin Applications in Foods Probiotic Bacteria The Human GI Tract Is a Microbial Ecosystem Summary Suggested reading Questions for critical thought 27 Physical Methods of Food Preservation Introduction Physical Dehydration Processes Drying Freeze-Drying Cool Storage Controlled-Atmosphere Storage Modified-Atmosphere Packaging Freezing and Frozen Storage Preservation by Heat Treatments Technological Fundamentals Thermobacteriology Calculating Heat Processes for Foods Summary Suggested reading Questions for critical thought 28 Nonthermal Processing Introduction Acceptance High-Pressure Processing Ozone Ultraviolet Light Pulsed Electric Fields and Pulsed Light Oscillating Magnetic Fields Ultrasound Conclusions Summary Suggested reading Questions for critical thought 29 Sanitation and Related Practices Introduction Food Safety Objectives Good Manufacturing Practices General Provisions (Subpart A) Buildings and Facilities (Subpart B) Equipment (Subpart C) Production and Process Controls (Subpart E) DALs (Subpart G) Sanitation SSOPs HACCP Conclusions Summary Suggested reading Questions for critical thought 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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詳細情報

• NII書誌ID(NCID): BB24863603
• ISBN:
  • 9781555819385
• LCCN: 2017003891
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Washington, DC
• ページ数/冊数: xviii, 597 p.
• 大きさ: 29 cm
• 分類:
  • LCC : QR115
  • DC23 : 664.001/579
• 件名:
  • LCSH : Food -- Microbiology