Food Microbiology

Edited by renowned food scientists Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with a focus on the molecular and mechanistic aspects of the subject.

Contributors

ix

Reviewers

xiv

Preface

xv

I Factors of Special Significance to Food Microbiology

1

(80)

The Evolution of Food Microbiology

3

(10)

Paul A. Hartman

Principles Which Influence Microbial Growth, Survival, and Death in Foods

13

(17)

Thomas J. Montville

Spores and Their Significance

30

(36)

Peter Setlow

Eric A. Johnson

Indicator Microorganisms and Microbiological Criteria

66

(15)

L. Michele Smoot

Merle D. Pierson

II Microbial Spoilage of Foods

81

(46)

Meat, Poultry, and Seafood

83

(18)

Timothy C. Jackson

Gary R. Acuff

James S. Dickson

Milk and Dairy Products

101

(16)

Joseph F. Frank

Fruits, Vegetables, and Grains

117

(10)

Robert E. Brackett

III Foodborne Pathogenic Bacteria

127

(264)

Salmonella Species

129

(30)

Jean-Yves D'Aoust

Campylobacter jejuni

159

(12)

Irving Nachamkin

Escherichia coli O 157:H7

171

(21)

Michael P. Doyle

Tong Zhao

Jianghong Meng

Shaohua Zhao

Yersinia enterocolitica

192

(24)

Roy M. Robins-Browne

Shigella Species

216

(12)

Anthony T. Maurelli

Keith A. Lampel

Vibrio Species

228

(37)

James D. Oliver

James B. Kaper

Aeromonas and Plesiomonas Species

265

(23)

Sylvia M. Kirov

Clostridium botulinum

288

(17)

Karen L. Dodds

John W. Austin

Clostridium perfringens

305

(22)

Bruce A. McClane

Bacillus cereus

327

(10)

Per Einar Granum

Listeria monocytogenes

337

(16)

J. Rocourt

P. Cossart

Staphylococcus aureus

353

(23)

Lynn M. Jablonski

Gregory A. Bohach

Epidemiology of Foodborne Diseases

376

(15)

Morris E. Potter

Silvia Gonzalez Ayala

Narumol Silarug

IV Mycotoxigenic Molds

391

(44)

Toxigenic Aspergillus Species

393

(13)

Ailsa D. Hocking

Toxigenic Penicillium Species

406

(13)

John I. Pitt

Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia

419

(16)

Lloyd B. Bullerman

V Viruses

435

(12)

Foodborne Viruses

437

(10)

Dean O. Cliver

VI Foodborne and Waterborne Parasites

447

(48)

Helminths in Meat

449

(14)

Charles W. Kim

Helminths Acquired from Finfish, Shellfish, and Other Food Sources

463

(15)

Eugene G. Hayunga

Protozoan Parasites Acquired from Food and Water

478

(17)

C. A. Speer

VII Preservatives and Preservation Methods

495

(84)

Physical Methods of Food Preservation

497

(23)

Jozsef Farkas

Chemical Preservatives and Natural Antimicrobial Compounds

520

(37)

P. Michael Davidson

Biologically Based Preservation Systems and Probiotic Bacteria

557

(22)

Thomas J. Montville

Karen Winkowski

VIII Food Fermentations

579

(116)

Fermented Dairy Products

581

(14)

Mark E. Johnson

James L. Steele

Fermented Vegetables

595

(15)

Herbert J. Buckenhuskes

Fermented Meat, Poultry, and Fish Products

610

(19)

Steven C. Ricke

Jimmy T. Keeton

Traditional Fermented Foods

629

(20)

Larry R. Beuchat

Cocoa and Coffee

649

(13)

Sterling S. Thompson

Kenneth B. Miller

Alex S. Lopez

Beer

662

(9)

Iain Campbell

Wine

671

(24)

Graham H. Fleet

IX Advanced Techniques in Food Microbiology

695

(58)

Detecting Foodborne Pathogens and Their Toxins: Conventional versus Rapid and Automated Methods

697

(13)

Serve Notermans

Rijkelt Beumer

Frank Rombouts

Genetic and Immunologic Techniques for Detecting Foodborne Pathogens and Toxins

710

(18)

W. Mark Barbour

George Tice

Predictive Modeling

728

(12)

Richard C. Whiting

Robert L. Buchanan

Hazard Analysis and Critical Control Point System: Use in Controlling Microbiological Hazards

740

(13)

Dane T. Bernard

Index

753

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Summary

Table of Contents

Supplemental Materials

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Food Microbiology

Summary

Table of Contents

Supplemental Materials

Digital License