Hjem

Preface xv About the Authors xvii SECTION 1 BASICS OF FOOD MICROBIOLOGY
Chapter 1 The Trajectory of Food Microbiology 3
Chapter 2 Microbial Growth, Survival, and Death in Foods 13
Chapter 3 Spores and Their Significance 49
Chapter 4 Detection and Enumeration of Microbes in Food 69
Chapter 5 Rapid and Automated Microbial Methods 81
Chapter 6 Indicator Microorganisms and Microbiological Criteria 99 SECTION 2 FOODBORNE PATHOGENIC BACTERIA
Chapter 7 Regulatory Issues 121
Chapter 8 Bacillus cereus 145
Chapter 9 Campylobacter Species 157
Chapter 10 Clostridium botulinum 167
Chapter 11 Clostridium perfringens 189
Chapter 12 Enterohemorrhagic Escherichia coli 203
Chapter 13 Listeria monoctyogenes 223
Chapter 14 Salmonella Species 243
Chapter 15 Shigella Species 261
Chapter 16 Staphylococcus aureus 271
Chapter 17 Vibrio Species 285
Chapter 18 Yersinia enterocolitica 297 SECTION 3 OTHER MICROBES IMPORTANT IN FOOD
Chapter 19 Lactic Acid Bacteria and Their Fermentation Products 311
Chapter 20 Yeast-Based and Other Fermentations 327
Chapter 21 Spoilage Organisms 343
Chapter 22 Molds 373
Chapter 23 Parasites 391
Chapter 24 Viruses and Prions 427 SECTION 4 CONTROL OF MICROORGANISMS IN FOOD
Chapter 25 Chemical Antimicrobials 457
Chapter 26 Biologically Based Preservation and Probiotic Bacteria 475
Chapter 27 Physical Methods of Food Preservation 489
Chapter 28 Nonthermal Processing 507
Chapter 29 Sanitation and Related Practices 527 Critical Thinking Skills 549 Useful Websites for Food Safety Information 553 Glossary 555 Answers to Crossword Puzzles 565 Answers to Selected Questions for Critical Thought 567 Index 585