Food Microbiology, 2 Volume Set

Principles into Practice

Inbunden, Engelska, 2016

Av Osman Erkmen, T. Faruk Bozoglu, T Faruk Bozoglu

3 409 kr

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This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Produktinformation

Utgivningsdatum2016-06-03
Mått170 x 252 x 46 mm
Vikt1 905 g
FormatInbunden
SpråkEngelska
Antal sidor944
FörlagJohn Wiley & Sons Inc
ISBN9781119237761

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About the Authors, xvPreface, xviiSection I: Microbiology and Microbial Behavior in Foods, 11 History and Development of Food Microbiology, 31.1 Introduction, 31.2 History of Microorganisms in Foods, 41.2.1 Early Development on Foods, 41.2.2 Discovery of Microorganisms, 41.2.3 Development of Food Microbiology, 51.2.4 Modern Microbiology, 61.3 Fields of Food Microbiology, 71.3.1 Importance of Microorganisms in Foods, 71.3.2 Food Microbiology Course, 122 Microbial Growth in Foods, 132.1 Introduction, 132.2 General Principles of Microbial Growth, 132.2.1 Importance Being Small Size, 132.2.2 Microbial Reproduction, 142.2.3 Growth and Death, 162.2.4 Predictive Microbiology, 212.2.5 Relationships Among Microorganisms in Foods, 312.2.6 Type and Number of Microorganisms in Foods, 343 Types of Microorganisms in Foods, 353.1 Introduction, 353.2 Nomenclature of Microorganisms, 353.3 Microorganisms in Foods, 363.3.1 Bacteria, 363.3.2 Fungi, 513.3.3 Viruses and Other Agents, 663.3.4 Parasites, 673.3.5 Algae, 683.4 Microbial Genetics, 683.4.1 Characteristics of Microbial Genetics, 683.4.2 Genetic Recombination, 693.4.3 Extrachromosomal Genes, 723.4.4 Genetic Mechanism of Drug Resistance, 733.5 Significance of Microorganisms in Foods, 743.5.1 Cereals, Starches, and Gums, 743.5.2 Canned Foods, 753.5.3 Eggs, 753.5.4 Fish and Shellfish, 763.5.5 Mayonnaise and Salad Dressings, 763.5.6 Raw and Pasteurized Milk, 763.5.7 Raw and Ready-to-Eat Meat Products, 773.5.8 Vegetables, Fruits, and Nuts, 783.5.9 Soft Drinks, Fruit and Vegetable Drinks, and Bottled Water, 793.5.10 Spices, 793.5.11 Sugars and Confectionaries, 80Section II: Microbial Sources and Factors Affecting Microorganisms, 814 Presources of Microorganisms in Foods, 834.1 Introduction, 834.2 Primary Sources of Microorganisms Present in Foods, 834.2.1 Water, 844.2.2 Plants and Plant Products, 854.2.3 Food Equipment and Packaging Material, 854.2.4 Intestinal Tract of Man and Animals, 864.2.5 Food Handlers, 864.2.6 Food Ingredients, 864.2.7 Animals, Birds, and Fish, 874.2.8 Sewage, 884.2.9 Air, Dust, and Soil, 884.2.10 Improper Handling Procedures, 894.2.11 Miscellaneous Sources, 905 Factors Affecting Microbial Growth in Foods, 915.1 Introduction, 915.2 Intrinsic Factors, 915.2.1 pH, 915.2.2 Water Activity, 945.2.3 Oxidation–Reduction Potential, 975.2.4 Nutrient Content, 1005.2.5 Antimicrobial Content, 1015.2.6 Biological Protective Structure, 1025.3 Extrinsic Factors, 1025.3.1 Temperature, 1025.3.2 Relative Humidity, 1045.3.3 Gaseous Atmosphere, 1055.3.4 Presence of Other Microorganisms, 105Section III: Foodborne Diseases, 1076 Important Factors in Foodborne Diseases, 1096.1 Introduction, 1096.2 Important Facts in Foodborne Diseases, 1106.2.1 Side Effects of Foodborne Diseases, 1106.2.2 Investigation of Foodborne Diseases, 1116.2.3 Importance of Foodborne Diseases, 1126.2.4 Susceptibility to Foodborne Diseases, 1146.2.5 Types of Foodborne Diseases, 1146.3 Immune Responses, 1176.3.1 Interactions Between Immune System and Microorganisms, 1186.3.2 Immune Systems, 1196.3.3 Types of Immune Systems, 1197 Bacterial Pathogenicity and Microbial Toxins, 1267.1 Introduction, 1267.2 Bacterial Pathogenicity, 1277.2.1 Mechanisms of Bacterial Pathogenicity, 1277.2.2 Virulence Factors, 1287.3 Bacterial Toxins, 1317.3.1 Types of Bacterial Toxins, 1317.3.2 Pathogenicity of Bacterial Structure, 1357.3.3 Enteric Bacterial Toxins, 1368 Foodborne Invasive Infections, 1388.1 Introduction, 1388.2 Types of Foodborne Invasive Infection, 1398.2.1 Brucella (Brucellosis), 1398.2.2 Campylobacter (Campylobacteriosis), 1418.2.3 Pathogenic Escherichia coli Group, 1458.2.4 Listeria monocytogenes (Listeriosis), 1518.2.5 Salmonella (Salmonellosis), 1548.2.6 Shigella (Shigellosis), 1588.2.7 Vibrio (Vibriosis), 1618.2.8 Yersinia enterocolitica (Yersiniosis), 1648.2.9 Infections with Other Bacteria, 1669 Foodborne Toxicoinfections, 1719.1 Introduction, 1719.2 Types of Foodborne Toxicoinfection, 1719.2.1 A. hydrophila, 1719.2.2 B. cereus (Diarrheal Syndrome), 1739.2.3 C. perfringens, 1769.2.4 P. shigelloides, 1809.2.5 V. cholerae, 1819.2.6 Enterotoxigenic and Enteropathogenic E. coli, 18410 Foodborne Intoxications, 18610.1 Introduction, 18610.2 Bacterial Foodborne Intoxication, 18610.2.1 B. cereus (Emetic Poisoning), 18610.2.2 Staphylococcus aureus (Staphylococcal Poisoning), 18710.2.3 Clostridium botulinum (Botulism), 19010.3 Mycotoxins, 19310.3.1 Characteristics of Mycotoxin-Producing Molds, 19310.3.2 Contamination of Foods by Mycotoxins, 19410.3.3 Major Types of Mycotoxins, 19510.3.4 Stability of Mycotoxins in Foods, 20110.4 Mushroom Toxins, 20210.4.1 Protoplasmic Toxins, 20310.4.2 Neurotoxins, 20410.4.3 Gastrointestinal Irritants, 20510.4.4 Disulfiram-Like Poisoning, 20510.4.5 Other Mushroom Poisonings, 20510.5 Biogenic Amines, 20510.5.1 Occurrence of Biogenic Amines in Foods, 20610.5.2 Biogenic Amine Poisoning, 20610.5.3 Prevention and Control, 20711 Parasites, Marine Toxins, and Virus Food Poisonings, 20811.1 Introduction, 20811.2 Parasites, 20811.2.1 Helminths, 20911.2.2 Protozoa, 21211.2.3 Occurrence of Parasites in Foods and Water, 21411.3 Marine Toxins, 21511.3.1 Types of Marine Poisonings, 21511.3.2 Prevention of Marine Poisonings, 21711.4 Chemical Poisoning, 21711.5 Foodborne Viruses and Prion, 21811.5.1 Characteristics of Viruses, 21811.5.2 Important Viruses, 21811.5.3 Spongiform Encephalopathies, 22011.6 Food Allergy, 22112 Indicators of Foodborne Pathogens, 22312.1 Introduction, 22312.2 Establishment of Microbiological Criteria, 22312.3 Indicators of Pathogens in Foods, 22512.3.1 Coliforms, 22612.3.2 Fecal Coliforms, 22712.3.3 E. coli, 22812.3.4 Enterobacteriaceae, 22812.3.5 Enterococcus, 22912.3.6 Total Viable Count, 22912.3.7 Other Microbial Indicators, 230Section IV: Detection of Microorganisms, 23113 Conventional Techniques in Food Microbiology, 23313.1 Introduction, 23313.2 Sampling Plan and Sample Preparation, 23313.2.1 Sampling Plan, 23313.2.2 Sample Preparation, 23513.3 Conventional Microbial Counting Methods, 23713.3.1 Quantitative Methods, 23713.3.2 Qualitative Methods, 24314 Advanced Techniques in Food Microbiology, 24514.1 Introduction, 24514.2 Developing Rapid Methods, 24614.2.1 Microbiological Testing of Foods, 24614.2.2 Problems in Food Analysis, 24614.2.3 Development and Origin of Rapid Methods, 24714.3 Physical Methods, 24814.3.1 Impedance Method, 24814.3.2 Microcalorimetry, 25014.3.3 Particle Counting, 25014.3.4 Bacteriophage, 25114.3.5 Image Analysis Systems, 25114.3.6 Chromatographic Method, 25114.3.7 Electrophoresis, 25114.3.8 Detection of Microorganisms by Infrared Detectors, 25214.4 Chemical Methods, 25314.4.1 Radiometry (Isotopic Method), 25314.4.2 Bioluminescence, 25414.4.3 Thermostable Nuclease, 25514.4.4 Nucleic Acid Probes and PCR Methods, 25514.4.5 Glucuronidase Assay for E. coli, 25714.4.6 Limulus Amoebocyte Lysate Test, 25814.5 Immunoassay Methods, 25814.5.1 Radioimmunoassay, 25814.5.2 Enzyme-Linked Immunosorbent Assay, 25914.5.3 Immunofluorescence Antibody, 25914.5.4 Immunomagnetic Separation, 26014.5.5 Latex Agglutination, 26014.5.6 Enrichment Serology, 26114.5.7 Immunoelectron Microscopy, 26114.5.8 Precipitin Reaction, 26114.5.9 Agglutination Tests, 26214.5.10 Immunoelectrophoresis, 26214.6 Other Methods, 26314.7 Limitation of Rapid Methods, 26314.8 Future Developments in Rapid Methods, 26414.8.1 Immunosensors or Biosensors, 26414.8.2 DNA Microarrays (Chips), 265Section V: Microbial Food Spoilage, 26715 Principles of Food Spoilage, 26915.1 Introduction, 26915.2 Food Spoilage, 26915.2.1 Acceptable Foods, 26915.2.2 Classification of Foods Depending on Stability, 27015.2.3 Types of Agents Causing Food Spoilage, 27115.2.4 Types of Food Spoilage, 27115.2.5 Factors Affecting Food Spoilage, 27516 Spoilage of Meat and Meat Products, 27916.1 Introduction, 27916.2 Meat and Meat Products, 27916.2.1 Bacterial Attachment with Meat, 27916.2.2 Contamination, 28016.2.3 Meat Spoilage, 28216.2.4 Meat Products, 28716.2.5 Preservation of Meat and Meat Products, 29116.3 Poultry, 29316.3.1 Contamination, 29316.3.2 Spoilage, 29416.3.3 Preservation of Poultry, 29417 Spoilage of Eggs and Egg Products, 29617.1 Introduction, 29617.2 Microbial Contamination, 29617.3 Spoilage, 29717.3.1 Nonmicrobial Spoilage, 29717.3.2 Microbial Spoilage, 29717.4 Preservation of Eggs and Egg Products, 29817.4.1 Asepsis, 29817.4.2 Removal of Microorganisms, 29917.4.3 Use of Heat Treatment, 29917.4.4 Use of Low Temperatures, 29917.4.5 Use of Preservatives, 30018 Spoilage of Fish and Other Seafoods, 30118.1 Introduction, 30118.2 Microbial Contamination, 30118.3 Spoilage, 30218.3.1 Fish, 30218.3.2 Shellfish, 30418.4 Preservation of Fish and Other Seafoods, 30419 Spoilage of Milk and Milk Products, 30719.1 Introduction, 30719.2 Milk Composition and Microbial Contamination, 30719.3 Spoilage, 30919.3.1 Raw Milk Spoilage, 30919.3.2 Fluid Milk Products Spoilage, 31519.3.3 Fermented Milk Products Spoilage, 32219.4 Preservation of Milk and Milk Products, 33219.4.1 Asepsis, 33219.4.2 Removal of Microorganisms, 33319.4.3 Use of Heat, 33319.4.4 Low Temperature, 33419.4.5 Drying, 33419.4.6 Use of Preservatives, 33519.4.7 Mechanical Reduction of Microorganisms, 33620 Spoilage of Vegetables and Fruits, 33720.1 Introduction, 33720.2 Vegetables and Fruits Spoilage, 33820.2.1 Natural Microflora, 33820.2.2 Mechanisms of Microbial Spoilage, 33820.2.3 Vegetables Spoilage, 34020.2.4 Fruits Spoilage, 34320.2.5 Preservation of Vegetables and Fruits, 34720.3 Fruit Juice and Beverage Spoilage, 34920.3.1 Spoilage, 34920.3.2 Pathogens, 35320.4 Fermented Vegetables and Fruits Spoilage, 35420.4.1 Sauerkraut Spoilage, 35520.4.2 Pickle Spoilage, 35620.4.3 Table Olive Spoilage, 35820.4.4 Alcoholic Beverage Spoilage, 36121 Spoilage of Cereals and Cereal Products, 36421.1 Introduction, 36421.2 Contamination, 36421.3 Spoilage, 36521.3.1 Cereal Grains Spoilage, 36521.3.2 Flour Spoilage, 36821.3.3 Bread Spoilage, 36821.3.4 Pastas Spoilage, 37121.3.5 Pastries Spoilage, 37121.4 Control of Mold and Mycotoxin Contamination, 37121.4.1 Control of Mold Growth, 37221.4.2 Prevention of Mold and Mycotoxin Contamination, 37321.4.3 Decontamination of Mycotoxins, 37422 Spoilage of Canned Foods, 37622.1 Introduction, 37622.2 Canned Foods, 37622.2.1 Classification of Canned Foods Based on Acidity, 37622.2.2 Commercial Sterility of Canned Foods, 37722.3 Canned Food Spoilage, 37722.3.1 Microbial Spoilage, 37822.3.2 Chemical Spoilage, 38322.3.3 Appearance of Unopened Cans, 38323 Spoilage of Miscellaneous Foods, 38523.1 Introduction, 38523.2 Spoilage, 38523.2.1 Spoilage of Sugar and Honey, 38523.2.2 Spoilage of Spices, Seasonings, and Dry Soups, 39023.2.3 Spoilage of Cocoa, Chocolate, and Confectionery, 39123.2.4 Spoilage of Oil- and Fat-Based Products, 39323.2.5 Drinking Water, 39924 Enzymatic and Nonenzymatic Food Spoilage, 40124.1 Introduction, 40124.2 Spoilage, 40124.2.1 Nonenzymatic Spoilage, 40124.2.2 Enzymatic Spoilage, 40224.2.3 Characteristics of Heat-Stable Enzymes of Psychrotrophs, 40424.2.4 Spoilage of Foods by Heat-Stable Microbial Enzymes, 40424.2.5 Inhibition of Enzymes, 40625 Indicators of Food Spoilage, 40725.1 Introduction, 40725.2 Indicators of Food Spoilage, 40725.2.1 Food Spoilage Criteria, 40725.2.2 Indicators of Microbial Spoilage Criteria, 40825.2.3 Heat-Stable Enzymes as Spoilage Criteria, 41226 Psychrotrophs, Thermophiles, and Radiation-Resistant Microorganisms, 41326.1 Introduction, 41326.2 Psychrotrophic Microorganisms, 41326.2.1 Temperature-Induced Changes, 41426.2.2 Effect of Low Temperatures on Microbial Physiology, 41426.2.3 Nature of Low Heat Resistance of Psychrotrophs, 41526.3 Thermophilic Microorganisms, 41626.3.1 Thermostability, 41626.3.2 Factors Affecting Thermophilic Microorganisms, 41626.4 Radiation-Resistant Microorganisms, 41726.4.1 Characteristics of Radiation-Resistant Micrococcus, 41726.4.2 Mechanism of Microbial Radiation Resistance, 41826.4.3 Factors Affecting Radiation Resistance, 418Bibliography, 419Index, 431