Micro-Facts

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ISBN: 9781905224432 | 1905224435
Cover: Paperback
Copyright: 4/18/2008

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Currently in its sixth edition, Micro-Facts remains topical and incorporates recent research in the field of food microbiology. A new foodborne pathogen - Enterobacter sakazakii - has been included, and previous sections providing comprehensive details of other key foodborne pathogens have been updated.

Foreword	p. iii
Foodborne Bacterial Pathogens	p. 1
Introduction	p. 2
Food Poisoning - a Brief Overview	p. 2
Methods for Detecting/Counting Foodborne Pathogens in Foods	p. 9
Authoritative texts on (more traditional) methods	p. 10
Rapid Methods - overview and books	p. 11
Further recommended books	p. 13
A Few Words about the Bibliographies	p. 14
Bacillus Cereus	p. 16
The Organism B. Cereus	p. 16
B. Cereus Food Poisoning	p. 16
Incidence of B. Cereus Food Poisoning	p. 18
Sources	p. 19
Growth/Survival Characteristics of the Organism in Foods	p. 19
Summary of Control of B. Cereus in Foods	p. 21
Other Bacillus Species	p. 21
Bibliography	p. 22
Campylobacter	p. 27
The Organism Campylobacter	p. 27
Campylobacter Enteritis	p. 27
Incidence of Campylobacter Food Poisoning	p. 29
Sources	p. 30
Growth/Survival Characteristics of the Organism in Foods	p. 32
Summary of Control of Campylobacter in Foods	p. 34
Bibliography	p. 35
Clostridium botulinum	p. 40
The Organism C. botulinum	p. 40
C. botulinum Food Poisoning	p. 41
Incidence of C. botulinum Food Poisoning	p. 43
Sources	p. 44
Growth/Survival Characteristics of the Organism in Foods	p. 45
Summary of Control of C. botulinum in Foods	p. 49
Infant Botulism	p. 50
Bibliography	p. 51
Clostridium perfringens	p. 56
The Organism C. perfringens	p. 56
C. perfringens Food Poisoning	p. 56
Incidence of C. perfringens Food Poisoning	p. 58
Sources	p. 59
Growth/Survival Characteristics of the Organism in Foods	p. 59
Summary of Control of C. perfringens in Foods	p. 61
Bibliography	p. 62
Enterobacter sakazakii	p. 65
The Organism E. sakazakii	p. 65
E. sakazakii Food Poisoning	p. 65
Incidence of E. sakazakii Food Poisoning	p. 67
Sources	p. 67
Growth/Survival Characteristics of the Organism in Foods	p. 68
Summary of Control of E. sakazakii in Foods	p. 69
Bibliography	p. 70
Listeria monocytogenes	p. 74
The Organism L. monocytogenes	p. 74
L. monocytogenes Food Poisoning	p. 75
Incidence of L. monocytogenes Food Poisoning	p. 77
Sources	p. 77
Growth/Survival Characteristics of the Organism in Foods	p. 78
Summary of Control of L. monocytogenes in Foods	p. 81
Bibliography	p. 82
Salmonella	p. 88
The Organism Salmonella	p. 88
Salmonella Food Poisoning	p. 89
Incidence of Salmonella Food Poisoning	p. 91
Sources	p. 92
Growth/Survival Characteristics of the Organism in Foods	p. 94
Summary of Control of Salmonella in Foods	p. 96
Bibliography	p. 97
Staphylococcus aureus	p. 103
The Organism Staph. aureus	p. 103
Staph. aureus Food Poisoning	p. 104
Incidence of Staph. aureus Food Poisoning	p. 106
Sources	p. 106
Growth/Survival Characteristics of the Organism in Foods	p. 107
Summary of Control of Staph. aureus in Foods	p. 109
Bibliography	p. 110
Vibrio	p. 116
The Organism V. parahaemolyticus	p. 116
V. parahaemolyticus Food Poisoning	p. 116
Incidence of V. parahaemolyticus Food Poisoning	p. 118
Sources	p. 119
Growth/Survival Characteristics of the Organism in Foods	p. 119
Summary of Control of V. Parahaemolyticus in Foods	p. 121
The Organism V. cholerae	p. 121
V. cholerae Illness	p. 121
Incidence of V. cholerae Food Poisoning	p. 122
Sources	p. 122
Growth/Survival Characteristics of the Organism in Foods	p. 123
The Organism V. vulnificus	p. 124
V. vulnificus Food Poisoning	p. 124
Sources	p. 124
Growth/Survival Characteristics of the Organism in Foods	p. 125
Bibliography	p. 126
VTEC (Escehrichia coli)	p. 131
The Organism VTEC	p. 131
Verotoxigenic E. coli Food Poisoning	p. 132
Incidence of VTEC Food Poisoning	p. 134
Sources	p. 134
Growth/Survival Characteristics of the Organism in Foods	p. 136
Summary of Control of VTEC in Foods	p. 138
Other Pathogenic E. coli	p. 138
Bibliography	p. 139
Yersinia Enterocolitica	p. 144
The Organism Yersinia enterocolitica	p. 144
Yersinia Food Poisoning	p. 145
Incidence of Yersinia Food Poisoning	p. 146
Sources	p. 147
Growth/Survival Characteristics of the Organism in Foods	p. 148
Summary of Control of Yersinia enterocolitica in Foods	p. 149
Bibliography	p. 150
Other Bacteria that may be Foodborne and have Health Implications	p. 154
Shigella	p. 155
Aeronomas	p. 156
Plesionmonas shigelloides	p. 158
Pseudomonas aeruginosa	p. 158
Other members of the Enterobacteriaceae	p. 159
Streptococci/entercocci	p. 160
Mycobacterium paratuberculosis	p. 162
Bibliography	p. 162
Foodborne Viruses and Protozoa	p. 168
Viruses	p. 169
Protozoa	p. 173
Cryptosporidium	p. 173
Giardia	p. 178
Other protozoa	p. 180
Bibliography	p. 183
Food-Spoilage Bacteria	p. 188
Introduction	p. 189
Acetic acid bacteria	p. 193
Acinetobacter	p. 196
Alicyclobacillus	p. 199
Bacillus	p. 201
Brochothrix	p. 205
Clostridium	p. 210
Enterococcus	p. 212
Flavobacterium	p. 216
Hafnia	p. 219
Lactobacillus	p. 221
Leuconostoc	p. 225
Micrococcus	p. 228
Moraxella	p. 230
Photobacterium	p. 233
Proteus	p. 235
Pseudomonas	p. 237
Psychrobacter	p. 241
Serratia	p. 243
Shewanella	p. 245
Other Bacteria	p. 248
Bibliography	p. 251
Food-Spoilage Fungi	p. 254
Moulds and Mycotoxins in Foods	p. 255
Aflatoxins	p. 259
Ochratoxin A	p. 260
Patulin	p. 260
Fumonisin	p. 261
Trichothecenes	p. 262
Zearalenone	p. 264
Foodborne Mould-Producing Toxins	p. 264
Aspergillus	p. 265
Fusarium	p. 267
Penicillium	p. 269
Other spoilage mould	p. 272
Food Spoilage Yeast	p. 273
Zygosaccharomyces	p. 274
Haccp	p. 283
Eu Food Hygiene Legislation	p. 293
Suppliers	p. 309
Laboratory media suppliers	p. 310
Culture Collections	p. 312
Kit/Instrument Suppliers	p. 314
Addresses of Authorities/Sources of Further Information	p. 322
Internet Links	p. 327
Index	p. 331
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Micro-Facts

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