Food Microbiology

An Introduction
4th Auflage
ISBN: 978-1-55581-938-5
Verlag: Wiley

Buch, Englisch, 624 Seiten, Format (B × H): 223 mm x 284 mm, Gewicht: 1936 g

Reihe: ASM

Authoratative coverage presented in a format designed to facilitate teaching and learning.

Autoren/Hrsg.

Matthews, Karl R

Kniel, Kalmia E

Montville, Thomas J

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Naturwissenschaften Biowissenschaften Mikrobiologie

Inhaltsverzeichnis

Chapter 1 The Trajectory of Food Microbiology

Chapter 2 Microbial Growth, Survival, and Death in Foods

Chapter 3 Spores and Their Significance

Chapter 4 Detection and Enumeration of Microbes in Food

Chapter 5 Rapid and Automated Microbial Methods

Chapter 6 Indicator Microorganisms and Microbiological Criteria

Chapter 7 Regulatory Issues

Chapter 8 Bacillus cereus

Chapter 9 Campylobacter Species

Chapter 10 Clostridium botulinum

Chapter 11 Clostridium perfringens

Chapter 12 Enterohemorrhagic Escherichia coli

Chapter 13 Listeria monoctyogenes

Chapter 14 Salmonella Species

Chapter 15 Shigella Species

Chapter 16 Staphylococcus aureus

Chapter 17 Vibrio Species

Chapter 18 Yersinia enterocolitica

Chapter 19 Lactic Acid Bacteria and Their Fermentation Products

Chapter 20 Yeast-Based and Other Fermentations

Chapter 21 Spoilage Organisms

Chapter 22 Molds

Chapter 23 Parasites

Chapter 24 Viruses and Prions

Chapter 25 Chemical Antimicrobials

Chapter 26 Biologically Based Preservation and Probiotic Bacteria

Chapter 27 Physical Methods of Food Preservation

Chapter 28 Nonthermal Processing

Chapter 29 Sanitation and Related Practices

Critical Thinking Skills

Useful Websites for Food Safety Information

Glossary

Answers to Crossword Puzzles

Answers to Selected Questions for Critical Thought

Index

Über Autor(innen)

Karl R. Matthews, is Professor of Microbial Food Safety at Rutgers University. He received a Ph.D. from the University of Kentucky in 1988. Dr. Matthews has earned an international reputation for his work on the interaction of foodborne pathogens with fresh fruits and vegetables. This includes demonstrating the internal localization of bacteria during growth of leafy greens. He further showed that the internalization process is a passive event by demonstrating the internalization of fluorescent polystyrene beads. Dr. Matthews has also been active in research on antimicrobial resistance of foodborne bacteria and development of novel antimicrobial agents.
Kalmia E. Kniel is Professor of Microbial Food Safety in the Department of Animal and Food Sciences at the University of Delaware. She received her Ph.D. from Virginia Tech in Food Science and Technology in 2002. Her doctoral work focused on protozoan parasites. After that, she was a postdoctoral microbiologist at the USDA Agricultural Research Service’s Animal Parasitic Diseases Laboratory. She is now nationally recognized as a leading expert in transmission of viruses, protozoa, and bacteria in the preharvest environment. Dr. Kniel has been active in researching the mechanisms behind the survival and inactivation of norovirus, hepatitis A virus, and other enteric viruses prevalent in our water and foods. She is an active advocate for teaching food safety at all levels and has been involved with elementary and secondary education. At the University of Delaware, she teaches courses on foodborne outbreak investigations and the basics of food science and food safety from farm to fork.
Thomas J. Montville is Distinguished Professor Emeritus at Rutgers University, where he received his B.S. in 1975. Dr. Montville received his Ph.D. from the Massachusetts Institute of Technology (MIT) and then worked at the U.S. Department of Agriculture (USDA) as a research microbiologist before returning to Rutgers as a professor. He has published over 100 research papers on Clostridium botulinum, Listeria monocytogenes, antimicrobial peptides, and Bacillus anthracis. Dr. Montville is a fellow of the American Academy of Microbiology and a fellow of the Institute of Food Technologists.