Jay Modern Food Microbiology

Erscheinungsjahr 2012
ISBN: 978-1-4615-7476-7
Verlag: Springer US
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, eBook

Reihe: Food Science Texts Series

This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

Zielgruppe

Research

Autoren/Hrsg.

Jay, James M.

Inhaltsverzeichnis

I Historical Background.- 1 History of Microorganisms in Food.- II Habitats, Taxonomy, and Growth Parameters.- 2 Taxonomy, Role, and Significance of Microorganisms in Foods.- 3 Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth.- III Microorganisms in Foods.- 4 Fresh Meats and Poultry.- 5 Processed Meats and Poultry.- 6 Seafoods.- 7 Fermentation and Fermented Dairy Products.- 8 Fresh and Fermented Fruit and Vegetable Products.- 9 Miscellaneous Food Products.- IV Determining Microorganisms and/or Their Products in Foods.- 10 Culture, Microscopic, and Sampling Methods.- 11 Physical, Chemical, Molecular, and Immunologic Methods.- 12 Bioassay and Related Methods.- V Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria.- 13 Food Preservation with Chemicals.- 14 Radiation Preservation of Foods and Nature of Microbial Radiation Resistance.- 15 Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms.- 16 High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms.- 17 Preservation of Foods by Drying.- VI Microbial Indicators of Food Safety and Quality, Principles of Quality Control, and Microbiological Criteria.- 18 Indicators of Food Microbial Quality and Safety.- 19 The Haccp System and Food Safety.- VII Foodborne Diseases.- 20 Staphylococcal Gastroenteritis.- 21 Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- 22 Foodborne Listeriosis.- 23 Foodborne Gastroenteritis Caused by Salmonella and Shigella.- 24 Foodborne Gastroenteritis Caused by Escherichia coli.- 25 Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- 26 Foodborne Animal Parasites.- 27 Mycotoxins.- 28 Viruses and Other Foodborne Biohazards.