Food Microbiology: Fundamentals and Frontiers (5 Ed.) | 誠品線上

Food Microbiology: Fundamentals and Frontiers (5 Ed.)

內容簡介

內容簡介 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. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

產品目錄

產品目錄 Preface Editors I. 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 II. 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 III. 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 Specie 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, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli 14. Cronobacter Species Ben D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner 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, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja 20. Bacillus cereus Toril Lindbäck and Per Einar Granum 21. Staphylococcus aureus Joo Youn Park and Keun Seok Seo IV. 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 V. 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, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja 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 Brøndsted VI. Fermentations and Beneficial Microbes 30. Starter Cultures Jennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald 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 Gänzle VII. 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, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk 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, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng 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 Index

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