Food microbiology : fundamentals and frontiers

著者

• Doyle, Michael P.
• Diez-Gonzalez, Francisco
• Hill, Colin, PhD

書誌事項

Food microbiology : fundamentals and frontiers

edited by Michael P. Doyle, Francisco Diez-Gonzalez, Colin Hill

ASM Press, c2019

5th ed

• : print

注記

Includes bibliographical references and index

内容説明・目次

内容説明

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

目次

Part 1: Factors of Special Significance to Food Microbiology 1. Behavior of Microorganisms in Food: Growth, Survival, and Death Ahmed E. Yousef and Ahmed G. Abdelhamid 2. Spores and Their Significance Peter Setlow and Eric A. Johnson 3. Microbiological Criteria and Indicator Microorganisms Leon G. M. Gorris And Jean-Louis Cordier 4. Stress Responses in Foodborne Bacteria Francisco Diez-Gonzalez Part 2: Microbial Spoilage and Public Health Concerns 5. Milk and Dairy Products Zhengyao Xue and Maria L. Marco 6. Meat and Poultry Manpreet Singh and Harshavardhan Thippareddi 7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains Marilyn C. Erickson Part 3: Foodborne Pathogenic Bacteria 8. Epidemiology of Foodborne Illnesses Craig W. Hedberg 9. Salmonella April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink 10. Eleven Campylobacter Species Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele 11. Shiga Toxin-Producing Escherichia coli Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle 12. Shigella Christina S. Faherty and Keith A. Lampel 13. Vibrio Species Daniela Ceccarelli et al. 14. Cronobacter Species Ben D. Tall et al. 15. Aeromonas Troy Skwor and Stanislava Kralova 16. Yersinia enterocolitica Dike O. Ukuku and Mohammad Latiful Bari 17. Listeria Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker 18. Clostridium botulinum Eric A. Johnson 19. Clostridium perfringens Santos Garcia et al. 20. Bacillus cereus Toril Lindback and Per Einar Granum 21. Staphylococcus aureus Joo Youn Park and Keun Seok Seo Part 4: Nonbacterial Pathogens/Toxins 22. Mycotoxins Marta H. Taniwaki And John I. Pitt 23. Foodborne Viral Pathogens Kristen E. Gibson, Doris H. D'souza, and Aron J. Hall 24. Helminths in Meat Dante S. Zarlenga and H. Ray Gamble 25. Protozoan Parasites Ynes R. Ortega Part 5: Preservatives and Preservation Methods 26. Novel Physical Methods for Food Preservation Luis J. Bastarrachea and Rohan V. Tikekar 27. Chemical Preservatives and Natural Food Antimicrobials T. Matthew Taylor et al. 28. Biological Control of Food-Challenging Microorganisms Richard Weeks and Michael Leonidas Chikindas 29. Bacteriophages for Biological Control of Foodborne Pathogens Yilmaz Emre Gencay and Lone Brondsted Part 6: Fermentations and Beneficial Microbes 30. Starter Cultures Jennifer Mahoney et al. 31. Diet, Health, and the Gut Microbiota Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery 32. Probiotics and Prebiotics Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer 33. Fermented Foods Michael Ganzle Part 7: Current Issues and Advances in Food Microbiology 34. Antimicrobial Resistance, Gut Microbiota, and Health Hua Wang, Yang Zhou, and Lu Zhang 35. Genomics of Foodborne Microorganisms Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter 36. Metagenomics of Meat and Poultry Margaret D. Weinroth et al. 37. Food Microbiomes: A New Paradigm for Food and Food Ecology Andrea R. Ottesen and Padmini Ramachandran 38. Molecular Source Tracking and Molecular Subtyping Peter Gerner-Smidt et al. 39. Predictive Microbiology and Microbial Risk Assessment Abani K. Pradhan, Abhinav Mishra, and Hao Pang 40. Food Safety Management Systems Kelly Stevens and Scott Hood 41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations Marilyn C. Erickson and Mussie Y. Habteselassie 42. Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods Marilyn C. Erickson and Michael P. Doyle

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詳細情報

• NII書誌ID(NCID): BB29157719
• ISBN:
  • 9781555819965
• LCCN: 2019013899
• 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: xxii, 1093 p.
• 大きさ: 29 cm
• 分類:
  • NLM : QW 85
  • DC23 : 664.001/579
• 件名:
  • MESH : Food Microbiology