Efnisyfirlit

• Cover
• Title
• Copyright
• Preface to the Fifth Edition
• Preface to the Fourth Edition
• Abbreviations
• Contents
• 1 The Scope of Food Microbiology
• 1.1 Micro-organisms and Food
• 1.2 Microbiological Quality Assurance
• Reference
• 2 Micro-organisms and Food Materials
• 2.1 Diversity of Habitat
• 2.2 Micro-organisms in the Atmosphere
• 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
• 2.7 One Health – Conclusions
• 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods
• 3.1 Microbial Growth
• 3.2 Intrinsic Factors (Substrate Limitations)
• 3.3 Extrinsic Factors (Environmental Limitations)
• 3.4 Implicit Factors
• 3.5 Predictive Food Microbiology
• References
• 4 The Microbiology of Food Preservation
• 4.1 Heat Processing
• 4.2 Irradiation
• 4.3 High-pressure Processing – Pascalization
• 4.4 Pulsed Electric Fields
• 4.5 Low-temperature Storage – Chilling and Freezing
• 4.6 Chemical Preservatives
• 4.7 Modification of Atmosphere
• 4.8 Control of Water Activity
• 4.9 Compartmentalization
• References
• 5 Microbiology of Primary Food Commodities
• 5.1 What is Spoilage?
• 5.2 Milk
• 5.3 Meat
• 5.4 Fish
• 5.5 Plant Products
• References
• 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
• References
• 7 Bacterial Agents of Foodborne Illness
• 7.1 Aeromonas hydrophila
• 7.2 Bacillus cereus and Other Bacillus Species
• 7.3 Brucella
• 7.4 Campylobacter
• 7.5 Clostridium botulinum
• 7.6 Clostridium perfringens
• 7.7 Cronobacter Species
• 7.8 Escherichia coli
• 7.9 Listeria monocytogenes
• 7.10 Mycobacterium Species
• 7.11 Plesiomonas shigelloides
• 7.12 Salmonella
• 7.13 Shigella
• 7.14 Staphylococcus aureus
• 7.15 Vibrio
• 7.16 Yersinia enterocolitica
• 7.17 Scombrotoxic Fish Poisoning
• 7.18 Conclusion
• References
• 8 Non-bacterial Agents of Foodborne Illness
• 8.1 Helminths
• 8.2 Protozoa
• 8.3 Toxigenic Algae
• 8.4 Toxigenic Fungi
• 8.5 Foodborne Viruses
• 8.6 Spongiform Encephalopathies
• Reference
• 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
• 9.5 Fermented Milks
• 9.6 Cheese
• 9.7 Fermented Plant Products
• 9.8 Fermented Meats
• 9.9 Fermented Fish
• 9.10 Beer
• 9.11 Vinegar
• 9.12 Mould Fermentations
• 9.13 Single-cell Protein, Mycoprotein and Industrial Microbiology
• 9.14 Conclusion
• References
• 10 Methods for the Microbiological Examination of Foods
• 10.1 Microbiological Quality and Indicator Organisms
• 10.2 Direct Examination
• 10.3 Culture Techniques
• 10.4 Enumeration Methods
• 10.5 Alternative Methods
• 10.6 Rapid Methods for the Detection of Specific Organisms and Toxins
• 10.7 Next-generation Sequencing Methods
• 10.8 Quality Assurance of Laboratory Performance
• Reference
• 11 Controlling the Microbiological Quality of Foods
• 11.1 Quality and Criteria
• 11.2 Sampling Schemes
• 11.3 Quality Control Using Microbiological Criteria
• 11.4 Control at Source
• 11.5 Codes of Good Manufacturing Practice
• 11.6 The Hazard Analysis and Critical Control Point Concept
• 11.7 Quality Systems: BS 5750 and ISO 9000 Series
• 11.8 Risk Analysis
• References
• 12 Further Reading
• Information Sources on the Internet
• Subject Index