Efnisyfirlit

• Cover
• Title
• Copyright
• Contents
• Chapter 1 The Scope of Food Microbiology
• 1.1 Micro-organisms and Food
• 1.1.1 Food Spoilage/Preservation
• 1.1.2 Food Safety
• 1.1.3 Fermentation
• 1.2 Microbiological Quality Assurance
• Chapter 2 Micro-organisms and Food Materials
• 2.1 Diversity of Habitat
• 2.2 Micro-organisms in the Atmosphere
• 2.2.1 Airborne Bacteria
• 2.2.2 Airborne Fungi
• 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
• 2.6.1 The Skin
• 2.6.2 The Nose and Throat
• 2.7 Conclusions
• Chapter 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods
• 3.1 Microbial Growth
• 3.2 Intrinsic Factors (Substrate Limitations)
• 3.2.1 Nutrient Content
• 3.2.2 pH and Buffering Capacity
• 3.2.3 Redox Potential, Eh
• 3.2.4 Antimicrobial Barriers and Constituents
• 3.2.5 Water Activity
• 3.3 Extrinsic Factors (Environmental Limitations)
• 3.3.1 Relative Humidity
• 3.3.2 Temperature
• 3.3.3 Gaseous Atmosphere
• 3.4 Implicit Factors
• 3.5 Predictive Food Microbiology
• Chapter 4 The Microbiology of Food Preservation
• 4.1 Heat Processing
• 4.1.1 Pasteurization and Commercial Sterilization (Appertization)
• 4.1.2 Quantifying the Thermal Death of Micro-organisms: D and z Values
• 4.1.3 Heat Sensitivity of Micro-organisms
• 4.1.4 Describing a Heat Process
• 4.1.5 Spoilage of Canned Foods
• 4.1.6 Aseptic Packaging
• 4.2 Irradiation
• 4.2.1 Microwave Radiation
• 4.2.2 UV Radiation
• 4.2.3 Ionizing Radiation
• 4.3 High-pressure Processing – Pascalization
• 4.4 Low-temperature Storage – Chilling and Freezing
• 4.4.1 Chill Storage
• 4.4.2 Freezing
• 4.5 Chemical Preservatives
• 4.5.1 Organic Acids and Esters
• 4.5.2 Nitrite
• 4.5.3 Sulfur Dioxide
• 4.5.4 Natamycin
• 4.5.5 ‘Natural’ Food Preservatives
• 4.6 Modification of Atmosphere
• 4.7 Control of Water Activity
• 4.8 Compartmentalization
• Chapter 5 Microbiology of Primary Food Commodities
• 5.1 What is Spoilage?
• 5.2 Milk
• 5.2.1 Composition
• 5.2.2 Microflora of Raw Milk
• 5.2.3 Heat Treatment of Milk
• 5.2.4 Milk Products
• 5.3 Meat
• 5.3.1 Structure and Composition
• 5.3.2 The Microbiology of Primary Processing
• 5.3.3 Spoilage of Fresh Meat
• 5.4 Fish
• 5.4.1 Structure and Composition
• 5.4.2 The Microbiology of Primary Processing
• 5.4.3 Crustaceans and Molluscs
• 5.4.4 Spoilage of Fresh Fish
• 5.5 Plant Products
• 5.5.1 Cereals
• 5.5.2 Preservation of High-moisture Cereals
• 5.5.3 Pulses, Nuts and Oilseeds
• 5.5.4 Fruits and Fruit Products
• 5.5.5 Vegetables and Vegetable Products
• Chapter 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
• Chapter 7 Bacterial Agents of Foodborne Illness
• 7.1 Aeromonas hydrophila
• 7.1.1 Introduction
• 7.1.2 The Organism and its Characteristics
• 7.1.3 Pathogenesis and Clinical Features
• 7.1.4 Isolation and Identification
• 7.1.5 Association with Foods
• 7.2 Bacillus cereus and Other Bacillus Species
• 7.2.1 Introduction
• 7.2.2 The Organism and its Characteristics
• 7.2.3 Pathogenesis and Clinical Features
• 7.2.4 Isolation and Identification
• 7.2.5 Association with Foods
• 7.3 Brucella
• 7.3.1 Introduction
• 7.3.2 The Organism and its Characteristics
• 7.3.3 Pathogenesis and Clinical Features
• 7.3.4 Isolation and Identification
• 7.3.5 Association with Foods
• 7.4 Campylobacter
• 7.4.1 Introduction
• 7.4.2 The Organism and its Characteristics
• 7.4.3 Pathogenesis and Clinical Features
• 7.4.4 Isolation and Identification
• 7.4.5 Association with Foods
• 7.5 Clostridium botulinum
• 7.5.1 Introduction
• 7.5.2 The Organism and its Characteristics
• 7.5.3 Pathogenesis and Clinical Features
• 7.5.4 Isolation and Identification
• 7.5.5 Association with Foods
• 7.6 Clostridium perfringens
• 7.6.1 Introduction
• 7.6.2 The Organism and its Characteristics
• 7.6.3 Pathogenesis and Clinical Features
• 7.6.4 Isolation and Identification
• 7.6.5 Association with Foods
• 7.7 Cronobacter Species
• 7.7.1 Introduction
• 7.7.2 The Organism and its Characteristics
• 7.7.3 Pathogenesis and Clinical Features
• 7.7.4 Isolation and Identification
• 7.7.5 Association with Foods
• 7.8 Escherichia coli
• 7.8.1 Introduction
• 7.8.2 The Organism and its Characteristics
• 7.8.3 Pathogenesis and Clinical Features
• 7.8.4 Isolation and Identification
• 7.8.5 Association with Foods
• 7.9 Listeria monocytogenes
• 7.9.1 Introduction
• 7.9.2 The Organism and its Characteristics
• 7.9.3 Pathogenesis and Clinical Features
• 7.9.4 Isolation and Identification
• 7.9.5 Association with Foods
• 7.10 Mycobacterium Species
• 7.10.1 Introduction
• 7.10.2 The Organism and its Characteristics
• 7.10.3 Pathogenesis and Clinical Features
• 7.10.4 Isolation and Identification
• 7.10.5 Association with Foods
• 7.11 Plesiomonas shigelloides
• 7.11.1 Introduction
• 7.11.2 The Organism and its Characteristics
• 7.11.3 Pathogenesis and Clinical Features
• 7.11.4 Isolation and Identification
• 7.11.5 Association with Foods
• 7.12 Salmonella
• 7.12.1 Introduction
• 7.12.2 The Organism and its Characteristics
• 7.12.3 Pathogenesis and Clinical Features
• 7.12.4 Isolation and Identification
• 7.12.5 Association with Foods
• 7.13 Shigella
• 7.13.1 Introduction
• 7.13.2 The Organism and its Characteristics
• 7.13.3 Pathogenesis and Clinical Features
• 7.13.4 Isolation and Identification
• 7.13.5 Association with Foods
• 7.14 Staphylococcus aureus
• 7.14.1 Introduction
• 7.14.2 The Organism and its Characteristics
• 7.14.3 Pathogenesis and Clinical Features
• 7.14.4 Isolation and Identification
• 7.14.5 Association with Foods
• 7.15 Vibrio
• 7.15.1 Introduction
• 7.15.2 The Organisms and their Characteristics
• 7.15.3 Pathogenesis and Clinical Features
• 7.15.4 Isolation and Identification
• 7.15.5 Association with Foods
• 7.16 Yersinia enterocolitica
• 7.16.1 Introduction
• 7.16.2 The Organism and its Characteristics
• 7.16.3 Pathogenesis and Clinical Features
• 7.16.4 Isolation and Identification
• 7.16.5 Association with Foods
• 7.17 Scombrotoxic Fish Poisoning
• 7.18 Conclusion
• Chapter 8 Non-bacterial Agents of Foodborne Illness
• 8.1 Helminths and Nematodes
• 8.1.1 Platyhelminths: Liver Flukes and Tapeworms
• 8.1.2 Roundworms
• 8.2 Protozoa
• 8.2.1 Giardia lamblia
• 8.2.2 Entamoeba histolytica
• 8.2.3 Sporozoid Protozoa
• 8.3 Toxigenic Algae
• 8.3.1 Dinoflagellate Toxins
• 8.3.2 Cyanobacterial Toxins
• 8.3.3 Toxic Diatoms
• 8.4 Toxigenic Fungi
• 8.4.1 Mycotoxins and Mycophagy
• 8.4.2 Mycotoxins of Aspergillus
• 8.4.3 Mycotoxins of Penicillium
• 8.4.4 Mycotoxins of Fusarium
• 8.4.5 Mycotoxins of Other Fungi
• 8.5 Foodborne Viruses
• 8.5.1 Polio
• 8.5.2 Hepatitis A and E
• 8.5.3 Gastroenteritis Viruses
• 8.5.4 Sources of Food Contamination
• 8.5.5 Control
• 8.6 Spongiform Encephalopathies
• Chapter 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
• 9.4.1 Antimicrobial Activity of Lactic Acid Bacteria
• 9.4.2 Health-promoting Effects of Lactic Acid Bacteria-Probiotics
• 9.4.3 The Malo-lactic Fermentation
• 9.5 Fermented Milks
• 9.5.1 Yoghurt
• 9.5.2 Other Fermented Milks
• 9.6 Cheese
• 9.7 Fermented Plant Products
• 9.7.1 Sauerkraut and Kimchi
• 9.7.2 Olives
• 9.7.3 Cucumbers
• 9.7.4 Fermented Legumes
• 9.8 Fermented Meats
• 9.9 Fermented Fish
• 9.10 Beer
• 9.11 Vinegar
• 9.12 Mould Fermentations
• 9.12.1 Tempeh
• 9.12.2 Soy Sauce and Rice Wine
• 9.12.3 Mycoprotein
• 9.13 Conclusion
• Chapter 10 Methods for the Microbiological Examination of Foods
• 10.1 Microbiological Quality and Indicator Organisms
• 10.2 Direct Examination
• 10.3 Cultural Techniques
• 10.4 Enumeration Methods
• 10.4.1 Plate Counts
• 10.4.2 Most Probable Number Counts
• 10.5 Alternative Methods
• 10.5.1 Chemical Analysis
• 10.5.2 Dye-reduction Tests
• 10.5.3 Electrical Methods
• 10.5.4 ATP Determination
• 10.6 Rapid Methods for the Detection of Specific Organisms and Toxins
• 10.6.1 Immunological Methods
• 10.6.2 DNA/RNA Methodology
• 10.6.3 Subtyping
• 10.7 Quality Assurance of Laboratory Performance
• 10.7.1 Use of Validated Methods
• 10.7.2 Laboratory Accreditation
• Chapter 11 Controlling the Microbiological Quality of Foods
• 11.1 Quality and Criteria
• 11.2 Sampling Schemes
• 11.2.1 Two-class Attributes Plans
• 11.2.2 Three-class Attributes Plans
• 11.2.3 Choosing a Plan Stringency
• 11.2.4 Variables Acceptance Sampling
• 11.3 Quality Control Using Microbiological Criteria
• 11.4 Control at Source
• 11.4.1 Training
• 11.4.2 Facilities and Operations
• 11.4.3 Equipment
• 11.4.4 Cleaning and Disinfection
• 11.5 Codes of Good Manufacturing Practice
• 11.6 The Hazard Analysis and Critical Control Point (HACCP) Concept
• 11.6.1 Hazard Analysis
• 11.6.2 Identification of Critical Control Points (CCPs)
• 11.6.3 Establishment of CCP Critical Limits
• 11.6.4 Monitoring Procedures for CCPs
• 11.6.5 Protocols for CCP Deviations
• 11.6.6 Verification
• 11.6.7 Record Keeping
• 11.6.8 Review HACCP Plan
• 11.7 Quality Systems: BS 5750 and ISO 9000 Series
• 11.8 Risk Analysis
• Chapter 12 Further Reading
• Information Sources on the Internet
• Subject Index