Food Microbiology: An Introduction presents the basics of microorganisms that impact food safety and quality, the roles of beneficial microbes, food safety regulations, and proper practices for safe and healthy foods throughout all aspects of the supply chain. This Fifth Edition has been updated to reflect advances in research and technology and threats to the global food supply while retaining the pedagogy and structure that students and professors appreciate.
Written in a clear and easy-to-understand style, the book is divided into four sections: Part I introduces the fundamentals of food microbiology, including a brief history of the field, the growth processes of food microorganisms, the biology of spores and sporeformers, techniques for enumeration and detection of organisms in food, description of rapid and automated microbial methods, and a new chapter focused on antimicrobial resistance. Part II addresses important regulatory issues and focuses on foodborne pathogenic microorganisms with chapters describing the most common bacterial species that cause foodborne diseases, as well as discussion of parasites, viruses, and prions. Part III explores nonpathogenic microbes important in food, including those responsible for fermentations and food spoilage. Part IV focuses on the control of microorganisms in food, including chemical antimicrobials, biological and physical methods of food preservation, nonthermal processing, and food safety systems.
Food Microbiology: An Introduction also includes updated information on: - The growing threats of antimicrobial resistance and climate change and their potential impacts on the global food supply- Use of next-generation sequencing techniques in the identification of microbes in food- Expanded discussion on sanitizers, disinfectants, and nonthermal processing treatments- Up-to-date information on the Food Safety Modernization Act, hazard analysis and critical control points, and good manufacturing practices
Food Microbiology: An Introduction is an essential textbook for undergraduate and graduate students in food science, nutrition, and microbiology, providing the knowledge and tools necessary to navigate the complexities of food microbiology in the 21st century.
Table of Contents
SECTION 1 BASICS OF FOOD MICROBIOLOGY
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
SECTION 2 FOODBORNE PATHOGENIC BACTERIA
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
SECTION 3 OTHER MICROBES IMPORTANT IN FOOD
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
SECTION 4 CONTROL OF MICROORGANISMS IN FOOD
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
APPENDIX
Critical Thinking Skills
Useful Websites for Food Safety Information
Glossary
Answers to Crossword Puzzles
Answers to Selected Questions for Critical Thought
Index
