Fundamental food microbiology. (2007)

• Record Type: Book
• Further Information: Note: Bibek Ray, Arun Bhunia.
• Other Names: Ray, Bibek; Bhunia, Arun K
• Contents: Introduction to Microbes in Foods; History and Development of Food Microbiology; Introduction; Discovery of Microorganisms; Where are they Coming From?; What are their Functions?; Development of Early Food Microbiology (Before A.D. 1900); Food Microbiology: Current Status; Food Microbiology and Food Microbiologists; Characteristics of Predominant Microorganisms in Food; Introduction; Classification of Microorganisms; Nomenclature; Morphology and Structure of Microorganisms in Foods; Important Microorganisms in Food; Important Viruses; Important Bacterial Genera; Important Bacterial Groups in Foods; Sources of Microorganisms in Foods; Introduction; Predominant Microorganisms in Different Sources; Normal Microbiological Quality of Foods and Its Significance; Introduction; Raw and Ready-to-eat Meat Products; Raw and Pasteurized Milk; Shell Egg and Liquid Egg; Fish and Shellfish; Vegetables, Fruits, and Nuts; Cereal, Starches, and Gums; Canned Foods; Sugars and Confectioneries; Soft Drinks, Fruit and Vegetable Drinks, Juices, and Bottled Water; Mayonnaise and Salad Dressings; Spices and Condiments; Microbial Foodborne Diseases; Microbial Growth Characteristics; Introduction; Microbial Reproduction or Growth; Nature of Microbial Growth in Food; Factors Influencing Microbial Growth in Food; Introduction; Intrinsic Factors or Food Environment; Extrinsic Factors; Microbial Metabolism of Food Components; Introduction; Respiration and Fermentation during Growth; Metabolism of Food Carbohydrates; Degradation of Polysaccharides; Microbial Sporulation and Germination; Introduction; Mold Spores; Yeast Spores; Bacterial Spores; Importance of Spores in Food; Beneficial Uses of Microorganisms in Food; Microbial Stress Response in the Food Environment; Introduction; Stress Adaptation; Sublethal Stress and Injury; Viable-but-Nonculturable; Proponent Views; Microorganisms Used in Food Fermentation; Introduction; Microbiology of Fermented Foods; Lactic Starter Cultures; Other Starter Cultures; Yeasts and Molds; Biochemistry of Some Beneficial Traits; Introduction; Mechanisms of Transport of Nutrients; Transport and Metabolism of Carbohydrates; Transport and Metabolism of Proteinaceous Compounds and Amino Acids; Transport and Metabolism of Lipid Compounds; Genetics of Some Beneficial Traits; Introduction; Plasmids and Plasmid-Linked Traits in Starter-Culture Bacteria; Gene Transfer Methods in Starter-Culture Bacteria; Gene Cloning; Genome Mapping and Sequencing; Starter Cultures and Bacteriophages; Introduction; History; Concentrated Cultures; Starter-Culture Problems; Yeast and Mold Cultures; Microbiology of Fermented Food; Introduction; General Method of Production; Fermented Dairy Products; Fermented Meat Products; Fermented Vegetable Products; Intestinal Beneficial Bacteria; Introduction; Microbiology of the Human GI Tract; Important Characteristics of Beneficial Bacteria; Beneficial Effects of Probiotics; Some Aspects to Consider; Current Developments; Food Biopreservatives of Microbial Origin; Introduction; Viable Cells of Lactic Acid Bacteria as Preservatives; Organic Acids, Diacetyl, Hydrogen Peroxide, and Reuterine as Food Preservatives; Bacteriocins of Lactic Acid Bacteria as Food Preservatives; Yeast Metabolites as Preservatives; Food Ingredients and Enzymes of Microbial Origin; Introduction; Microbial Proteins and Food Additives; Microbial enzymes in Food processing; Microbial Food Spoilage; Important Factors in Microbial Food Spoilage; Introduction; Sequence of Events; Significance of Microorganisms; Some Important Food Spoilage Bacteria; Significance of Foods; Spoilage of Specific Food Groups; Introduction; Fresh and Ready-To-Eat Meat Products; Eggs and Egg Products; Fish, Crustaceans, and Mollusks; Milk and Milk Products; Vegetables and Fruits; Soft Drinks, Fruit Juices and Preserves, and Vegetable Juices; Cereals and their Products; Liquid Sweeteners and Confectioneries; Mayonnaise, Salad Dressings, and Condiments; Fermented Foods; Canned Foods; New Food Spoilage Bacteria in Refrigerated Foods; Microorganisms that Grow in Refrigerated Foods (Psychotrophs); Popularity of Refrigerated Foods; Microbiological Problems; Incidence of Spoilage of Vacuum-Packaged Refrigerated Food; Food Spoilage by Microbial Enzymes; Introduction; Characteristics of Heat-Stable Enzymes of Psychotrophic Bacteria; Spoilage of Foods with Heat-Stable Microbial Enzymes; Spoilage of Foods by Microbial Enzymes at Low Temperature; Indicators of Microbial Food Spoilage; Introduction; Microbiological Criteria; Chemical Criteria; Assay of Heat-Stable Enzymes; Microbial Foodborne Diseases; Important Facts in Foodborne Diseases; Introduction; Human Gastrointestinal Disorder; Epidemiological Aspects; Current Trends; Foodborne Intoxications; Introduction; Staphylococcal Intoxication; Botulism ; Mycotoxicosis; Foodborne Infections; Introduction; Salmonellosis by Salmonella enterica ; Listeriosis by Listeria monocytogenes ; Pathogenic Escherichia coli ; Shigellosis (Bacillary Dysentery) by Shigella spp; Campylobacteriosis by Campylobacter spp; Yersiniosis byYersinia enterocolitica ; Gastroenteritis by Vibrio spp; Enteric Viruses; Other Foodborne Infections; Foodborne Toxicoinfections; Introduction; Clostridium perfringens Gastroenteritis; Bacillus cereus Gastroenteritis; Cholera; Escherichia coli Gastroenteritis; Opportunistic Pathogens, Parasites, and Algal Toxins; Introduction; Opportunistic Pathogens; Biogenic Amines; Algal Toxins; Parasites; New and Emerging Foodborne Pathogens; Introduction; Associated Factors; Miscellaneous Factors; Other Emerging Foodborne Pathogens of Concern; Indicators of Bacterial Pathogens; Introduction; Criteria for Ideal Indicators; Coliform Group; Enterobacteriaceae Group; Enterococcus Group; Control of Microorganisms in Foods; Control of Access (Cleaning and Sanitation); Introduction; Objectives of Sanitation; Factors to Consider; Control by Physical Removal; Control by Heat; Introduction; Objectives; Mechanism of Thermal Inactivation; Influencing Factors; Nature of Food; Mathematical Expressions; Methods; Control by Low Temperature; Introduction; Objectives; Mechanisms of Cold Induced Inactivation; Influencing Factors ; Methods; Control by Reduced Water Activity; Introduction; Objectives; Mechanism of Action; Influencing Factors; Nature of Microorganisms; Methods; Control by Low pH and Organic Acids; Introduction; Objectives; Mechanisms of Antimicrobial Action; Influencing Factors; Acids Used; Control by Modified Atmosphere (or Reducing O–R Potential); Introduction; Objectives; Mechanism of Action; Influencing Factors; Methods; Control by Antimicrobial Preservatives; Introduction; Objectives; Influencing Factors; Examples of Antimicrobial Preservatives; H2O2; Control by Irradiation; Introduction; Objectives; Mechanisms of Antimicrobial Action; Influencing Factors; Methods; Control by Novel Processing Technologies; Introduction; Summary of Processing Methods; Pulsed Electric Field; Hydrostatic Pressure Processing; Control by a Combination of Methods (Hurdle Concept); Introduction; Mechanisms of Antimicrobial Action; Current Status <
• Edition: 4th ed
• Publisher Details: Place of publication not identified : CRC Press
• Publication Date: 2007
• Extent: 1 online resource (536 pages), (64 illustrations)
• Subjects: 664.001579; Food -- Microbiology; Food Microbiology; Food Poisoning -- prevention & control
• Languages: English
• ISBNs: 9781420007749; 1420007742
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.