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