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• Cover
• Contributors
• Preface
• About the Editors
• I Factors of Special Significance to Food Microbiology
• 1 Behavior of Microorganisms in Food: Growth, Survival, and Death
• GROWTH BEHAVIOR IN FOOD
• SURVIVAL BEHAVIOR IN FOOD
• CELL DEATH BEHAVIOR IN FOOD
• CONCLUDING REMARKS
• References
• 2 Spores and Their Significance
• SPOREFORMER PHYLOGENY AND SPORULATION AND GERMINATION OVERVEWS
• SPORULATION
• THE SPORE
• SPORE RESISTANCE
• SPORE ACTIVATION, GERMINATION, AND OUTGROWTH
• PRACTICAL PROBLEMS OF SPORES IN THE FOOD INDUSTRY
• DISCOVERY OF PATHOGENIC AND SPOILAGE SPORE-FORMING BACTERIA AND DEVELOPMENT OF EARLY CONTROL PROCESSES
• MICROBIOLOGY OF SPOREFORMERS IN FOODS
• CONTROL OF SPOREFORMERS IN FOODS
• TECHNOLOGIES FOR INACTIVATION OF SPOREFORMERS IN FOODS
• IMPORTANCE OF BIOFILMS IN CONTROL OF SPOREFORMERS IN FOODS AND MANUFACTURING
• SPOILAGE OF FOODS BY SPOREFORMERS
• SPOILAGE OF SPECIFIC FOOD CLASSES BY SPOREFORMERS
• SPORES AS PROBIOTIC AGENTS
• MODELING OF SPOREFORMER GROWTH IN FOODS AND ASSESSMENT OF SAFETY
• References
• 3 Microbiological Criteria and Indicator Microorganisms
• MRM METRICS
• INTRODUCTION TO MC AND SAMPLING PLANS
• PERFORMANCE OF SAMPLING PLANS
• MICROBIOLOGICAL PROFILE OF A FOOD PRODUCT
• PERFORMANCE OF CONTROL MEASURES
• INDEX AND INDICATOR MICROORGANISMS
• References
• 4 Responses in Foodborne Bacteria
• GLOBAL STRESS RESPONSES
• ACID STRESS
• OSMOTIC STRESS
• OXIDATIVE STRESS
• HIGH-TEMPERATURE STRESS
• LOW-TEMPERATURE STRESS
• HHP SURVIVAL
• STRESS RESPONSES AND VIRULENCE
• SUMMARY
• References
• II Microbial Spoilage and Public Health Concerns
• 5 Milk and Dairy Products
• MILK MICROBIAL DIVERSITY AND ABUNDANCE
• CHEESE
• KEFIR
• OTHER FERMENTED MILK BEVERAGES
• CONCLUSIONS
• References
• 6 Meat and Poultry
• FRESH MEAT
• PROCESSED MEAT PRODUCTS
• DETECTION AND ANALYSIS OF SPOILAGE, PATHOGENIC, AND RESIDENT MICROBES IN MEAT AND POULTRY
• ANTIBIOTIC RESISTANCE
• PACKAGING SYSTEMS
• MEAT TRACEABILITY
• CONCLUDING REMARKS
• References
• 7 Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains
• PRODUCT TYPES ASSOCIATED WITH EACH FOOD GROUP
• TYPES OF MICROBIAL CONTAMINATION ASSOCIATED WITH EACH FOOD GROUP
• QUALITY AND SAFETY OF FOOD CROPS ASSOCIATED WITH MICROBIAL CONTAMINATION
• ENUMERATION AND DETECTION OF MICROBIAL CONTAMINANTS AND INHERENT LIMITATIONS
• SOURCES OF MICROBIAL CONTAMINATION
• FACTORS THAT CONTRIBUTE TO THE FATE OF MICROBIAL CONTAMINANTS
• INTERVENTIONS
• RISK ASSESSMENT
• CONCLUDING REMARKS
• References
• III Foodborne Pathogenic Bacteria
• 8 Epidemiology of Foodborne Illnesses
• EPIDEMIOLOGY
• AGENTS AND TRANSMISSION
• FOODBORNE ILLNESS SURVEILLANCE
• SURVEILLANCE FOR FOOD HAZARDS
• FOODBORNE DISEASE SURVEILLANCE AND ATTRIBUTION
• SUMMARY OF MAJOR ADVANCES IN THE EPIDEMIOLOGY OF FOODBORNE ILLNESS
• References
• 9 Salmonella
• CHARACTERISTICS OF THE ORGANISM
• CLASSIFICATION AND TAXONOMY
• PHYSIOLOGY
• PATHOGENICITY AND VIRULENCE FACTORS
• CHARACTERISTICS OF DISEASE
• References
• 10 Eleven Campylobacter Species
• THE GENUS CAMPYLOBACTER
• BACTERIOLOGICAL ASPECTS OF CAMPYLOBACTER
• CAMPYLOBACTER DIVERSITY AND SUBTYPING
• CAMPYLOBACTER ASSOCIATION WITH FOODS
• CLINICAL ASPECTS OF HUMAN ILLNESSES
• ANTIMICROBIAL-RESISTANT CAMPYLOBACTER
• DETECTION OF CAMPYLOBACTER IN FOODS
• CAMPYLOBACTER CONTROL IN THE FOOD CHAIN
• CONCLUSIONS
• References
• 11 Shiga Toxin-Producing Escherichia coli
• EPEC
• ETEC
• EIEC
• EAEC
• STEC
• CHARACTERISTICS OF E. COLI O157:H7 AND NON-O157 STEC
• WGS OF STEC
• RESERVOIRS OF E. COLI O157:H7 AND NON-O157 STECS
• CHARACTERISTICS OF DISEASE
• INFECTIOUS DOSE
• DISEASE OUTBREAKS
• MECHANISMS OF PATHOGENICITY
• CONCLUDING REMARKS
• References
• 12 Shigella
• CHARACTERISTICS OF THE ORGANISM
• SHIGELLA IN FOODS
• CHARACTERISTICS OF DISEASE
• VIRULENCE FACTORS
• Genetics
• CONCLUSIONS
• References
• 13 Vibrio Species
• NATURAL HABITATS
• EPIDEMIOLOGY AND SURVEILLANCE
• ISOLATION
• IDENTIFICATION
• ENUMERATION
• CONTROL MEASURES TO MINIMIZE VIBRIO CONTAMINATION
• V. CHOLERAE
• V. PARAHAEMOLYTICUS
• V. VULNIFICUS
• V. ALGINOLYTICUS
• V. FLUVIALIS
• V. FURNISSII
• G. (V.) HOLLISAE
• V. MIMICUS
• V. METSCHNIKOVII
• V. METOECUS
• References
• 14 Cronobacter Species
• TAXONOMY AND NATURAL HISTORY OF CRONOBACTER
• Epidemiology and Related Public Health Trends
• ISOLATION AND DETECTION METHODS
• MOLECULAR GENUS AND SPECIES IDENTIFICATION AND SUBTYPING CHARACTERIZATION METHODS
• VIRULENCE FACTORS
• GENOMICS AND TRANSCRIPTOMICS OF VIRULENCE GENES
• IN VIVO MODELS
• ANTIBIOTIC RESISTANCE
• FUTURE DIRECTIONS
• References
• 15 Aeromonas
• HISTORY AND BACKGROUND
• CLINICAL MANIFESTATIONS
• CLASSIFICATION
• ISOLATION AND IDENTIFICATION
• TOLERANCE TO ENVIRONMENTAL FACTORS ASSOCIATED WITH FOOD PROCESSING AND PRESERVATION
• RESERVOIRS AND LINKS TO WATER-AND FOODBORNE ILLNESS
• VIRULENCE FACTORS
• CONCLUSIONS
• References
• 16 Yersinia enterocolitica
• CELL METABOLISM
• GENOME STRUCTURE
• ASSOCIATION OF Y. ENTEROCOLITICA WITH FOODS
• FACTORS INFLUENCING SURVIVAL AND GROWTH
• YERSINIOSIS
• VIRULENCE FACTORS
• MODE OF TRANSMISSION
• CURRENT RESEARCH FINDINGS
• CONCLUSIONS
• References
• 17 Listeria monocytogenes
• CHARACTERISTICS OF THE ORGANISM
• LISTERIOSIS AND RTE FOODS
• EFFECTS OF NEWER METHODS OF FOOD PRESERVATION
• RESERVOIRS
• FOODBORNE OUTBREAKS
• CHARACTERISTICS OF DISEASE
• INFECTIOUS DOSE AND SUSCEPTIBLE POPULATIONS
• VIRULENCE FACTORS AND MECHANISMS OF PATHOGENICITY
• CONCLUDING REMARKS
• References
• 18 Clostridium botulinum
• DISCOVERY OF C. BOTULINUM, BoNT, AND THE PATHOPHYSIOLOGY OF BOTULISM
• TAXONOMY OF NEUROTOXIGENIC CLOSTRIDIUM SPECIES
• ISOLATION AND CHARACTERIZATION OF BoNT-PRODUCING CLOSTRIDIA
• METABOLIC AND GENOTYPIC CHARACTERISTICS OF NEUROTOXIGENIC CLOSTRIDIA
• METABOLIC PROPERTIES OF C. BOTULINUM GROUPS I TO IV, C. BUTYRICUM, AND C. BARATII
• GENOMICS OF NEUROTOXIGENIC CLOSTRIDIA
• ECOLOGY OF BOTULINOGENIC CLOSTRIDIA
• PROPERTIES OF BoNTs
• CLINICAL ASPECTS AND CATEGORIES OF HUMAN BOTULISM
• DIAGNOSIS OF BOTULISM
• TREATMENT OF BOTULISM
• CONTROL OF C. BOTULINUM AND FORMATION OF BoNTs IN FOODS
• BoNT INACTIVATION
• SURVEILLANCE AND REGULATORY ACTIONS
• USE OF PREDICTIVE MODELING AND CHALLENGE STUDIES FOR EVALUATION OF CLOSTRIDIUM BOTULINUM NEUROTOXIN FORMATION
• SAFETY PRECAUTIONS FOR WORKING WITH CLOSTRIDIUM BOTULINUM AND BoNT
• CONCLUDING COMMENTS
• References
• 19 Clostridium perfringens
• THE ORGANISM
• VIRULENCE FACTORS
• CPE
• DISEASE
• CONTAMINATION OF AND GROWTH ON FOODS
• METHODS FOR DETECTING C. PERFRINGENS
• EPIDEMIOLOGY OF C. PERFRINGENS
• METHODS OF CONTROL
• CONCLUDING REMARKS
• REFERENCES
• 20 Bacillus cereus
• CHARACTERISTICS OF B. CEREUS SENSU LATO
• RESERVOIRS
• FOODBORNE OUTBREAKS
• CHARACTERISTICS OF DISEASE
• DOSE AND SUSCEPTIBLE POPULATIONS
• VIRULENCE FACTORS AND MECHANISMS OF PATHOGENICITY
• CONCLUDING REMARKS
• References
• 21 Staphylococcus aureus
• CHARACTERISICS OF THE ORGANISM
• CHARACTERISTICS OF SEs
• FOODBORNE ILLNESS OUTBREAKS
• CHARACTERISTICS OF DISEASE IN HUMANS
• TOXIC DOSE AND SUSCEPTIBLE POPULATIONS
• METHODS FOR DETECTING TOXINS
• CONCLUDING REMARKS
• References
• IV Nonbacterial Pathogens and Toxins
• 22 Mycotoxins
• AFLATOXINS
• OCHRATOXIN A
• FUSARIUM MYCOTOXINS
• FUMONISINS
• DEOXYNIVALENOL
• ZEARALENONE
• GENOMICS
• References
• 23 Foodborne Viral Pathogens
• HUMAN ENTERIC VIRUSES OF EPIDEMIOLOGIC SIGNIFICANCE AND THEIR DISEASES
• FOODBORNE TRANSMISSION OF HUMAN ENTERIC VIRUSES
• EPIDEMIOLOGY OF FOODBORNE VIRAL DISEASE
• DISEASE, PATHOGENESIS, AND TREATMENT
• BARRIERS TO THE STUDY OF HUMAN ENTERIC VIRUSES
• PERSISTENCE AND RESISTANCE OF ENTERIC VIRUSES
• CONTROL OF VIRUSES IN FOODS AND THE FOOD PRODUCTION, PROCESSING, AND PREPARATION ENVIRONMENTS
• DETECTION METHODS
• RISK ASSESSMENT
• CONCLUSIONS
• References
• 24 Helminths in Meat
• TRICHINELLOSIS
• TAENIASIS
• References
• 25 Protozoan Parasites
• CRYPTOSPORIDIUM
• CYCLOSPORA
• CYSTOISOSPORA
• TOXOPLASMA
• SARCOCYSTIS
• MICROSPORIDIA
• GIARDIA
• BALANTIDIUM
• AMOEBAE
• CONCLUDING COMMENTS
• References
• V Preservatives and Preservation Methods
• 26 Novel Physical Methods for Food Preservation
• DENSE-PHASE CARBON DIOXIDE
• FILTRATION
• COLD PLASMA
• COATINGS
• UV IRRADIATION
• CONCLUDING COMMENTS
• References
• 27 Chemical Preservatives and Natural Food Antimicrobials
• FACTORS AFFECTING ACTIVITY
• TRADITIONAL ANTIMICROBIALS
• DMDC and DEDC
• NATURAL ANTIMICROBIALS
• CONCLUSIONS
• References
• 28 Biological Control of Food-Challenging Microorganisms
• BIOPRESERVATION WITH LIVE MICROORGANISMS
• BIOPRESERVATION WITH NATURALLY DERIVED ANTIMICROBIALS
• CONCLUSION
• References
• 29 Bacteriophages for Biological Control of Foodborne Pathogens
• NEED FOR BIOLOGICAL CONTROL OF FOODBORNE PATHOGENS
• BENEFITS OF USING PHAGES FOR BIOLOGICAL CONTROL OF FOODBORNE PATHOGENS
• NATURE OF BACTERIOPHAGES
• CONSIDERATIONS PRIOR TO PHAGE APPLICATION FOR FOOD SAFETY
• BIOCONTROL OF FOODBORNE PATHOGENS IN PRIMARY PRODUCTION
• BIOCONTROL OF FOODBORNE PATHOGENS AT SLAUGHTER
• BIOCONTROL OF FOODBORNE PATHOGENS IN FOODS
• CHALLENGES AND OUTLOOK FOR INDUSTRIAL USE OF PHAGES
• References
• VI Fermentations and Beneficial Microbes
• 30 Starter Cultures
• DEVELOPMENT OF STARTER CULTURES
• LACTIC ACID BACTERIA AND FOOD FERMENTATIONS
• KEY FUNCTIONAL ACTIVITIES OF LACTIC ACID BACTERIA
• STARTER CULTURE TYPES FOR DIFFERENT PRODUCTS
• PRODUCTION OF STARTER CULTURES BY CULTURE MANUFACTURERS
• STARTER CULTURE FORMATS EMPLOYED IN COMMERCIAL PRACTICE
• FACTORS AFFECTING STARTER CULTURE PERFORMANCE IN DAIRY FERMENTATIONS
• BACTERIOPHAGES
• IDENTIFYING NEW STRAINS FOR APPLICATION IN STARTER CULTURES
• CONCLUSIONS
• References
• 31 Diet, Health, and the Gut Microbiota
• INTRODUCTION
• MICROBIOME AND DIET IN EARLY LIFE
• MATERNAL INFLUENCE AND PREBIRTH FACTORS
• ESTABLISHMENT OF THE MICROBIOTA BEFORE AND AFTER BIRTH
• EFFECT OF FEEDING TYPE ON INFANTS’ GUT MICROBIOTAS
• GUT DEVELOPMENT IN PT INFANTS
• GUT MATURATION AND IMMUNE SYSTEM DEVELOPMENT
• PROGRESSION TO AN ADULT-LIKE STABLE MICROBIOTA
• THE MICROBIOME AND LONG-TERM DIET IN ADULTHOOD
• DIET, THE MICROBIOTA, AND BMI
• WESTERNIZED VERSUS TRADITIONAL DIETS
• THE GUT MICROBIOME AND THE PRODUCTION OF METABOLITES
• THE MICROBIOME AND DIETARY TYPES
• AGE-RELATED CHANGES IN THE GUT MICROBIOME
• GUT MICROBIOME MODULATION AND DIETARY INTERVENTIONS
• CONCLUSION
• References
• 32 Probiotics and Prebiotics
• PROBIOTICS
• PREBIOTICS
• CONCLUSIONS
• References
• 33 Fermented Foods
• DIVERSITY OF FERMENTED FOODS AND TECHNOLOGICAL AIMS OF FOOD FERMENTATIONS
• SCOPE AND LIMITATIONS OF THIS CHAPTER
• COMMUNITY ASSEMBLY IN FOOD FERMENTATIONS
• MAJOR GROUPS OF FERMENTATION ORGANISMS AND METABOLIC PATHWAYS
• CEREAL WINES, SPIRITS, AND VINEGAR PRODUCED IN EAST ASIA
• TUBERS AND ROOTS
• CEREAL FOODS
• FERMENTED SOY AND BEAN PRODUCTS AND CONDIMENTS
• FERMENTED VEGETABLES
• FERMENTED (CULTURED) DAIRY PRODUCTS
• CHEESE
• FERMENTED EGGS AND FISH
• FERMENTED MEATS
• CONCLUDING REMARKS
• References
• VII Current Issues and Advances in Food Microbiology
• 34 Antimicrobial Resistance, Gut Microbiota, and Health
• SCIENTIFIC SCOPE
• RELATED BACKGROUND AND IMPORTANT CONCEPTS
• AR IN THE FOOD CHAIN
• ANTIMICROBIAL USES IN THE FOOD CHAIN AND RESISTANCE
• COMPREHENSIVE AND TARGETED MITIGATION OF FOODBORNE AR AND GUT MICROBIOTA DYSBIOSIS
• References
• 35 Genomics of Foodborne Microorganisms
• ADVANCES IN DNA SEQUENCING
• GENOMIC ADVANCES IN FOOD MICROBIOLOGY
• USE OF WGS IN FOODBORNE SURVEILLANCE
• FOOD METAGENOMICS
• RNA SEQUENCING
• CONCLUSIONS
• References
• 36 Metagenomics of Meat and Poultry
• OVERVIEW OF METAGENOMICS
• METAGENOMICS OF MEAT AND POULTRY
• References
• 37 Food Microbiomes: A New Paradigm for Food and Food Ecology
• INTERSECTION OF HUMAN AND FOOD MICROBIOMES
• SEQUENCING TECHNOLOGIES: GENOMETRAKR AND METAGENOMETRAKR
• PATHOGEN DETECTION IN THE FARM-TO-FORK CONTINUUM
• METAGENOMICS AND QUASIMETAGENOMICS
• LOOKING TOWARD THE FUTURE OF AMERICAN FOOD
• References
• 38 Molecular Source Tracking and Molecular Subtyping
• REASONS FOR PERFORMING MOLECULAR SUBTYPING
• COMMON SUBTYPING METHODS
• APPLICATION OF MOLECULAR SUBTYPING METHODS TO SPECIFIC FOODBORNE BACTERIA
• FUTURE OF MOLECULAR TYPING OF FOODBORNE PATHOGENS
• References
• 39 Predictive Microbiology and Microbial Risk Assessment
• PREDICTIVE MICROBIOLOGY
• MICROBIAL RISK ASSESSMENT
• References
• 40 Food Safety Management Systems
• INTRODUCTION
• RISK ANALYSIS FOR FOOD SAFETY
• KEY ELEMENTS OF EFFECTIVE FSMSS
• CULTURE AND MANAGEMENT COMMITMENT
• EMERGING TRENDS AND TOOLS IN FOOD SAFETY
• SUMMARY
• References
• 41 Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations
• MICROBIAL PATHOGENS OF CONCERN IN WATER
• TREATMENTS EMPLOYED TO REDUCE OR ELIMINATE PATHOGENS FROM WATER
• REGULATIONS AND GUIDELINES FOR REUSE OF WATER IN FOOD SYSTEMS
• MONITORING OF PATHOGENS AND INDICATORS IN REUSED WATER
• EXAMPLES WHERE TREATED WATER IS REUSED IN FOOD OPERATIONS
• LIMITATIONS TO REUSED/RECONDITIONED WATER BEING INTRODUCED INTO FOOD SYSTEMS
• RISK ASSESSMENT
• CONCLUDING REMARKS
• References
• 42 Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods
• ADVANCES IN TOOLS FOR FOODBORNEDISEASE SURVEILLANCE AND RISK ASSESSMENT
• CONSUMER TRENDS THAT CAN AFFECT THE MICROBIOLOGICAL SAFETY OF FOODS
• IMPORTED FOODS
• RECENTLY ENACTED REGULATORY AND POLICY CHANGES TO IMPROVE FOOD SAFETY
• CONCLUDING REMARKS
• References
• Index
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