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Food Microbiology/ K Vijaya Ramesh

By: Material type: TextTextLanguage: English Publication details: Chennai: MJP Publishers, 2022.Description: 822 pISBN:
  • 9788180940194
Subject(s): DDC classification:
  • 576.163 RAM
Contents:
UNIT I FUNDAMENTALS OF FOOD MICROBIOLOGY I. THE EVOLUTION OF FOOD MICROBIOLOGY 3 Origin of Food Microbiology as a Science .3 Scope of Food Microbiology 8 2. FOOD AS AN ECOSYSTEM 11 What Ecological Information is Needed? I I Limitations of Methodology 12 Ec•biochemistry and Physiology 16 Spatial Heterogeneity 18 Microbial Interactions 18 Diversity in the Microbial Ecology of Finals: Case Studies 20 Cheese 20 Wine 24 .3. A CONSORTIUM OF MICROORGANISMS IN FOOD 29 Introduction 29 Bacteria in Foods 29 Fungi in Foods 37 UNIT II FOOD PRESERVATION STRATEGIES 4. INTRODUCTION 45 Physiology of Cells 47 Cellular Stress Signalling Systems 50 Outlook 52 5. ASEPTIC PACKAGING 57 Introduction 57 Cause: of Spoilage 58 Managing Microbial Activity 58 Active Food Packaging 61 Factors to Consider While Preparing Antimicrobial Films 73 Antimicrobial Packaging Systems 75 Designing of the AM Packaging System 76 Hygiene of Operating Staff 80 Heating, Ventilation and Conditioning of the Packaging Environment 81 Packing Machine Requirements 81 A Glossary of Food Packaging Terms 83 The Future 88 6. PRESERVATION BY HIGH TEMPERATURE 89 Introduction 89 Range of Food Products 90 Thermal Processing Equipment 92 Process Methods in Food Industry 95 Microbial Growth and Inactivation 97 Fundamentals of Thermobacteriolop 99 bleat Treatments in Food Processing 108 Heating below 100°C (Pasteurization) 109 Heating at 100°C 110 Heating abcrve 100°C 110 7. LOW TEMPERATURE AS A PRESERVATION AGENT 117 Introduction 117 Methods of Storage using Low Temperatures 119 Bacterial Membranes and the Effect of Chill Stomp 123 Futurology in Freezing Technology-Ultrasound Freezing and Freeze Drying 133 Applications 135 8. PRESERVATION BY DRYING 137 Introduction 137 Solute Effects on Microbial Growth and/or death 140 Fundamentals of Drying 142 Basic Principles and Terminology 143 Quality of Dried Foods and Deteriorative Reactions during Drying 145 Methods for Drying 146 Chemical Factors Influenced by Drying 147 Physical Factors Influenced by Drying 150 Nutritional Factors Involved in Drying 154 Microbiological Quality 156 Calculation of Drying Efficiency 158 Energy Sources 160 Combined Technologies 160 New Methods 162 Freer Drying and its Applications in Food Industry 162 Quality of Freeze-dried Products 163 Hybrid Rehydration Methods 164 Effect of Drying on Microbes 165 Factors Controlling Drying 166 Treatment of Foods before Drying 166 Treatment of Foods after Drying 166 Microbiology of Dried Foods 167 Microbiology of Specific Dried Foods 167 Intermediate Moisture Foods (IMF) 168 9. IRRADIATION 179 Introduction 179 %%hat is Food Irradiation? 181 Ionizing Radiation used for Food Irradiation 182 Foods Currently being Irradiated 186 Sensitivity and Resistance of Micmbes 'Beards Ionizing Radiations 186 Importance of Surviving Bacteria in Low-dose Irradiated Food 189 Uses of Food Irradiation 190 Effect of Ionizing Radiation on Nutrients in Food 191 Packaging for Irradiated Foods 193 Effect of Ionizing Radiation on Meats 193 Ultraviolet radiation 196 10. PRESERVATION OF FOOD USING CHEMICALS 199 Introduction 199 Factors Affecting Activity 201 Traditional Antimicrobials 202 Resistance and Adaptation to Food Antimicrobials and other Process Controls 209 11. MICROBIOLOGY OF PRESSURE•TREATED FOODS 227 Introduction 227 High Pressure Processing Equipment 228 Fundamental Effects of Pressure on Microbial Cells 229 High Pressure Inactivation of Microorganisms 230 Microbial Responses to Pressure 231 Extrinsic Factors Affecting the Sensitivity of Microorganisms to High Pressure 233 Pressure Treatment to Improve the Microbiological Quality of Foods 235 12. NEW PRESERVATION TECHNOLOGIES 237 Introduction 237 Non•hermal Inactivation Technologies 238 Biopresentition 252 Natural Anti Microbial Compounds 252 Microbial Solution to Microbial Problems 253 No•bacteriocinogenic cultures 258 Factors Affecting Microbial Resistance 267 Kinetics of Inactivation 270 Concluding Remarks 271 13. NO•THERN1AL PRESERVATION OF FOODS USING COMBINED PROCESSING TECHNIQUES 275 Introduction 275 Hurdle Technology 276 Combinations with High Hydrostatic Pressure 277 Combinations with Ultrasound 283 Combinations with Pulsed Electric Fields 285 Combinations with Irradiation 288 Summary 290 UNIT III FOOD SPOILAGE 14. MICROBIAL AND BIOCHEMICAL ASPECTS OF FOOD SPOILAGE 295 Overview 295 Nlicruorgunisms in Food Spoilage 300 Biochemical Spoilage 302 Yeasts and Moulds in Food Spoilage 306 Chemical Spoilage 306 Summary .308 15. PHYSIOLOGY OF FOOD-SPOILAGE ORGANISMS 309 Food Spoilage 309 Importance of Microbial Physiology 309 Response of Microbes to Physiological Factors 310 Future prospects 310 16. INTERACTIONS BETWEEN FOOD-SPOILAGE BACTERIA 313 Food-spoiling Microorganisms 314 Food-spoiling Reactions 316 Interactions between Food-Spoiling Bacteria 316 Acylated Homoserine Lc:clone-based Communication and Quorum Sensing 320 Summary 324 17. MICROBIAL SPOILAGE OF FISH 325 Introduction 325 Fish as Substrate for Bacterial Growth 326 Principles of Bacterial Spoilage 327 Spoilage of Fresh Fish 329 Spoilage of Fish Products 332 Conclusions 334 18. BACTERIAL SPOILAGE OF MEAT AM) MEAT PRODUCTS 337 Various Parameters involved in Spoilage of Meat by Microbes 337 Bacteria Associated with Spoilage 339 %Mous Spoilage Features of Meat 340 bleat-processed Meat Products 341 Environmental Influences on Bacterial Growth and Shelf Life 341 Spoilage under Anaerobic Conditions 343 Bacteria Associated with Spoilage of Meat Products 345 Various Spoilage Features of Meat Products 345 Changes in the Spoilage-related Microbiota of Beef 346 19. WINE SPOILAGE ORGANISMS-YEASTS 349 Origin of Spoilage Yeasts in the Wine Industry 352 Summary 361 20. SPECIFIC SPOILAGE ORGANISMS IN BREWERIES 363 Introduction 363 Specific Spoilage Organisms 365 Summary 369 21. MICROBIAL SPOILAGE OF CEREAL AND CEREAL PRODUCTS 371 Introduction 371 Spoilage of Cereals 371 Spoilage of Cereal Products 372 22. SPOILAGE OF MILK AND DAIRY PRODUCTS 375 Introduction 375 Microbes involved in Spoilage 375 23. FOOD SPOILAGE BY MOULDS 381 Moulds and their Metabolites 381 Effect of Spoilage Moulds on Food Products 383 Summary 387 24. SPOILAGE OF CANNED FOODS 389 Introduction 389 Causes of Spoilage 389 Stages of Spoiled Cans 391 Detection of Spoilage 392 Laboratory Diagnosis 394 25. MICROBIOLOGY OF FOOD TAINTS 397 Meat and Meat Products 398 Seafoods 402 Milk and Dairy Products 405 Fruits and Vegetables Cereal and Cereal Products UNIT IV FOOD POISONING 408 411 26. INTRODUCTION 415 Food-borne Intoxications 415 Food-borne Infections 416 27. BACTERIAL FOOD POISONING 417 Food-borne Disease and Food poisoning 417 Food Poisoning by Bacillus (emu 418 Characteristic Features 418 Laboratory Diagnosis and Identification 421 Food Poisoning by Clostridium bolulinum 421 Laboratory diagnosis 427 Food Poisoning by Bnadla sp. 427 Food Poisioning by Clostridium Perfringens 431 Food Poisoning by Esciserichia soli 0157 : H7 434 Laboratory diagnosis and identification 437 Food Poisoning by ShigdM spp. 438 Food Poisoning by Vitale species 442 Vibrio Cholera( 443 Other Vibrio Species 447 Food Poisoning by Yeninia cnsenxolisica 451 Food Poisoning by Salmonella spp. 459 Laboratory Diagnosis 470 Isolation of Salmonella from other Food Products 470 Food Poisoning by Staphylococcus 475 Listerimis 480 28. FOOD-BORNE VIRUSES 489 Introduction 489 Epidemiological Features 490 Viral Gastroenteritis 491 Hepatitis 493 Properties of Food-borne Viruses 494 Detection 495 Routes of Contamination 496 Survival 497 Decontamination of fresh products 501 Control 502 Summary 503 29. MYCOTOXIGENIC MOULDS AS AGENTS OF FOOD POISONING 505 Introduction 505 Asisergillus llama and A. parasitina 505 Detection of Aflatoxigenic Moulds 507 A. othrateus 508 A. venicolor 509 A. fismigalus 509 A. teams 509 A. claealus 510 Eurotium 510 Penicillium as a Toxigenic Mould 510 30. ALGAL FOOD POISONING 515 Introduction 515 Toxic Syndromes associated with Marine Algal Toxins 515 31. FOOD HYGIENE, FOOD REGULATION AND STANDARDS 521 Introduction 521 Advantages of the Food Law/Food Control Services 521 Fbod Hygiene 521 Food Control Administration 526 32. INVESTIGATION OF AN OUTBREAK OF FOOD POISONING 529 Introduction 529 Epidemiological Investigation 529 Laboratory Investigations 531 Circumstantial Enquiry 532 Prevention and Control of Food Poisoning 532 UNIT V MICROBIAL FOOD FERMENTATION 33. INTRODUCTION 537 Basic Principles of Fermentation 538 Organisms Responsible for Food Fermentations 539 Desirable Fermentations 543 Manipulation of Microbial Growth and Activity 544 Controlled Fermentation 548 34. FERMENTATION IN FOOD PROCESSING 549 Introduction 549 Classification of Food Fermentations 550 Safety of Fermented Foods 558 Principles Behind Safety of Fermented Food Processes 559 Nutritional Aspects of Fermented Foods 561 Biological Enrichment by Fermentation 562 Reduction of Toxins 564 Reduction of Cooking limes 564 Summary 565 35. ROLE OF MICROORGANISMS IN FOOD FERMENTATION 567 Introduction 567 Essential Elements of Food Fermentation 568 Metabolic Activity of Lactic Acid Bacteria 569 Fermented Foods 576 Developments in Food Fermentations 581 36. DYNAMICS OF MICROBIAL POPULATIONS 585 Introduction 585 The Starter Bacteria 585 The Non-starer Bacteria 586 The Unwanted Bacteria 587 Microorganisms in Food Ecosystems 587 The Sublethally Injured Bacteria 589 37. ORGANISMS IMPORTANT IN FOOD FERMENTATION 591 The Lactic Acid Bacteria 591 Acetic Acid Bacteria 597 Acetic Acid Fermentation 599 Propionic Acid Bacteria 599 Bacteria of Alkaline Fermentations 600 Conditions Required for Bacterial Fermentations 601 38. EXAMPLES OF LACTIC ACID FERMENTATION 603 Lactic Acid Fermentation 603 Production of Fermented Vegetables 604 Dry-Salted Fermented Vegetables 606 Brine-Salted Fermented Vegetables 614 Non-salted, Lactic-Acid Fermented-Vegetables 618 Pit Fermentations 620 Alkaline bacterial products of fermentation 622 39. FERMENTED MEAT AND MEAT PRODUCTS 625 Meat Starter Cultures 625 Meat Microbiology 627 Dried Meat Curing and Microbial Fermentation 630 Fermented Sausage Production 636 Functional Starter Cultures for a More Tasty Product 642 Functional Starter Cultures for a Safer Product 647 Functional Starter Cultures for a More Reliable Production Process 650 Functional Starter Cultures with a Technological Advantage 651 Functional Starter Cultures for a Healthier Pmduct 651 Conclusion and Future Perspectives 654 40. YEAST FERMENTATION AND ITS PRODUCTS 657 Yeasts 657 Conditions Necessary for Fermentation 657 Products of Yeast Fermentation 658 Grape Wine 660 Red Grape Wine 661 White Grupe Wine 663 Banana Beer 665 Cashew Wine 667 Tepache 668 Colonche 669 Fortified Grape Wine: 669 Date Wine 669 Sparkling Grape Wine 669 Jack-fruit Wine 670 Fr ni tilted Plant Saps 670 Film Winc 670 Todd) 672 Pulque 673 Ulanzi (Bamboo Wine) 674 Basi (Sugar cane Wine) 675 NI urat ina 675 Rice Wines 675 Factors Affecting Winc Fermentation 676 Other Miscellaneous Products 678 Condiments 679 41. ENZYMES OF LACTIC ACID BACTERIA IN VINIFICATION 683 Introduction 683 The Malolactic Enzyme 684 Proteolytic and Peptidolytic Enzymes 685 Glycosidases 687 Polysaccharide-degrading Enzymes 689 Esterases 690 Creases 691 Phenoloxidases 692 Lipa.ses 693 Conclusion 694 42. PRODUCTS OF MIXED FERMENTATIONS 697 Introduction 697 Vinegars 697 Coconut Water Vinegar 698 Pineapple Peel Vinegar 698 Palm Wine Vinegar 700 Coconut Toddy Vinegar 700 Nina Palm Vinegar 700 Quick-Process Pickles 701 Cacao Powder 701 Coffee 704 43. MICROBIOLOGY OF VINEGAR PRODUCTION 707 Introduction 707 Types of Vinegar 707 Vinegar Bacteria 708 Fermentation Process 709 Fermentation Methods 711 44. BEER PRODUCTION 717 Overview 717 Barley malt as source of beer 718 Hops 720 Yeasts 722 Beer adjuncts 729 Beer Fermentation 733 Fermentation Process 734 Beer Conditioning 736 45. FERMENTED MILK PRODUCTS 739 Introduction 739 Nutritive Value 740 Yoghurt 740 Acklophilus Milk 743 Bifidus Milk 745 Cultured Buttermilk 745 Manufacture of Cheese 746 46. MICROBIOLOGY OF STARTER CULTURES 755 Introduction 755 Role of Starters in Dairy Fermentations 755 Ecology of Starter Bacteria 756 Classification of Starter Bacteria 756 Types of Starter Culture 760 Glossary 765 References 769 fader 797
Summary: Food Microbiology is the study of action of microbes on food. The book discusses in a narrative style, the interaction between microbes, food and the environment besides tracing the beneficial and harmful effects of microbial growth in food. The contents of the book have been sequentialy divided into 5 units giving a detailed account of the various aspects of food as an ecosystem, preservation techniques?both traditional and advanced, importance of microbial degradation and fermentation of food along with the prevalent food-borne diseases. The laboratory diagnosis of the food-borne pathogens and their isolation, identification and characterization would be useful for students, researchers and teachers.
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Item type Current library Collection Call number Status Date due Barcode
General Books General Books CUTN Central Library Sciences Non-fiction 576.163 RAM (Browse shelf(Opens below)) Checked out to Pranjal Garg (19011T) 11/01/2024 45958

UNIT I FUNDAMENTALS OF FOOD MICROBIOLOGY
I. THE EVOLUTION OF FOOD MICROBIOLOGY 3 Origin of Food Microbiology as a Science .3 Scope of Food Microbiology 8
2. FOOD AS AN ECOSYSTEM 11 What Ecological Information is Needed? I I Limitations of Methodology 12 Ec•biochemistry and Physiology 16 Spatial Heterogeneity 18 Microbial Interactions 18 Diversity in the Microbial Ecology of Finals: Case Studies 20 Cheese 20 Wine 24
.3. A CONSORTIUM OF MICROORGANISMS IN FOOD 29 Introduction 29 Bacteria in Foods 29 Fungi in Foods 37
UNIT II FOOD PRESERVATION STRATEGIES
4. INTRODUCTION 45 Physiology of Cells 47 Cellular Stress Signalling Systems 50 Outlook 52
5. ASEPTIC PACKAGING 57 Introduction 57 Cause: of Spoilage 58 Managing Microbial Activity 58 Active Food Packaging 61 Factors to Consider While Preparing Antimicrobial Films 73 Antimicrobial Packaging Systems 75 Designing of the AM Packaging System 76
Hygiene of Operating Staff 80 Heating, Ventilation and Conditioning of the Packaging Environment 81 Packing Machine Requirements 81 A Glossary of Food Packaging Terms 83 The Future 88
6. PRESERVATION BY HIGH TEMPERATURE 89 Introduction 89 Range of Food Products 90 Thermal Processing Equipment 92 Process Methods in Food Industry 95 Microbial Growth and Inactivation 97 Fundamentals of Thermobacteriolop 99 bleat Treatments in Food Processing 108 Heating below 100°C (Pasteurization) 109 Heating at 100°C 110 Heating abcrve 100°C 110 7. LOW TEMPERATURE AS A PRESERVATION AGENT 117 Introduction 117 Methods of Storage using Low Temperatures 119 Bacterial Membranes and the Effect of Chill Stomp 123 Futurology in Freezing Technology-Ultrasound Freezing and Freeze Drying 133 Applications 135 8. PRESERVATION BY DRYING 137 Introduction 137 Solute Effects on Microbial Growth and/or death 140 Fundamentals of Drying 142 Basic Principles and Terminology 143 Quality of Dried Foods and Deteriorative Reactions during Drying 145 Methods for Drying 146 Chemical Factors Influenced by Drying 147 Physical Factors Influenced by Drying 150 Nutritional Factors Involved in Drying 154 Microbiological Quality 156 Calculation of Drying Efficiency 158 Energy Sources 160 Combined Technologies 160 New Methods 162 Freer Drying and its Applications in Food Industry 162 Quality of Freeze-dried Products 163 Hybrid Rehydration Methods 164 Effect of Drying on Microbes 165
Factors Controlling Drying 166 Treatment of Foods before Drying 166 Treatment of Foods after Drying 166 Microbiology of Dried Foods 167 Microbiology of Specific Dried Foods 167 Intermediate Moisture Foods (IMF) 168
9. IRRADIATION 179 Introduction 179 %%hat is Food Irradiation? 181 Ionizing Radiation used for Food Irradiation 182 Foods Currently being Irradiated 186 Sensitivity and Resistance of Micmbes 'Beards Ionizing Radiations 186 Importance of Surviving Bacteria in Low-dose Irradiated Food 189 Uses of Food Irradiation 190 Effect of Ionizing Radiation on Nutrients in Food 191 Packaging for Irradiated Foods 193 Effect of Ionizing Radiation on Meats 193 Ultraviolet radiation 196
10. PRESERVATION OF FOOD USING CHEMICALS 199 Introduction 199 Factors Affecting Activity 201 Traditional Antimicrobials 202 Resistance and Adaptation to Food Antimicrobials and other Process Controls 209
11. MICROBIOLOGY OF PRESSURE•TREATED FOODS 227 Introduction 227 High Pressure Processing Equipment 228 Fundamental Effects of Pressure on Microbial Cells 229 High Pressure Inactivation of Microorganisms 230 Microbial Responses to Pressure 231 Extrinsic Factors Affecting the Sensitivity of Microorganisms to High Pressure 233 Pressure Treatment to Improve the Microbiological Quality of Foods 235 12. NEW PRESERVATION TECHNOLOGIES 237 Introduction 237 Non•hermal Inactivation Technologies 238 Biopresentition 252 Natural Anti Microbial Compounds 252 Microbial Solution to Microbial Problems 253 No•bacteriocinogenic cultures 258
Factors Affecting Microbial Resistance 267 Kinetics of Inactivation 270 Concluding Remarks 271 13. NO•THERN1AL PRESERVATION OF FOODS USING COMBINED PROCESSING TECHNIQUES 275 Introduction 275 Hurdle Technology 276 Combinations with High Hydrostatic Pressure 277 Combinations with Ultrasound 283 Combinations with Pulsed Electric Fields 285 Combinations with Irradiation 288 Summary 290
UNIT III FOOD SPOILAGE
14. MICROBIAL AND BIOCHEMICAL ASPECTS OF FOOD SPOILAGE 295 Overview 295 Nlicruorgunisms in Food Spoilage 300 Biochemical Spoilage 302 Yeasts and Moulds in Food Spoilage 306 Chemical Spoilage 306 Summary .308 15. PHYSIOLOGY OF FOOD-SPOILAGE ORGANISMS 309 Food Spoilage 309 Importance of Microbial Physiology 309 Response of Microbes to Physiological Factors 310 Future prospects 310 16. INTERACTIONS BETWEEN FOOD-SPOILAGE BACTERIA 313 Food-spoiling Microorganisms 314 Food-spoiling Reactions 316 Interactions between Food-Spoiling Bacteria 316 Acylated Homoserine Lc:clone-based Communication and Quorum Sensing 320 Summary 324
17. MICROBIAL SPOILAGE OF FISH 325 Introduction 325 Fish as Substrate for Bacterial Growth 326 Principles of Bacterial Spoilage 327 Spoilage of Fresh Fish 329 Spoilage of Fish Products 332 Conclusions 334
18. BACTERIAL SPOILAGE OF MEAT AM) MEAT PRODUCTS 337 Various Parameters involved in Spoilage of Meat by Microbes 337 Bacteria Associated with Spoilage 339 %Mous Spoilage Features of Meat 340 bleat-processed Meat Products 341 Environmental Influences on Bacterial Growth and Shelf Life 341 Spoilage under Anaerobic Conditions 343 Bacteria Associated with Spoilage of Meat Products 345 Various Spoilage Features of Meat Products 345 Changes in the Spoilage-related Microbiota of Beef 346 19. WINE SPOILAGE ORGANISMS-YEASTS 349 Origin of Spoilage Yeasts in the Wine Industry 352 Summary 361
20. SPECIFIC SPOILAGE ORGANISMS IN BREWERIES 363 Introduction 363 Specific Spoilage Organisms 365 Summary 369 21. MICROBIAL SPOILAGE OF CEREAL AND CEREAL PRODUCTS 371 Introduction 371 Spoilage of Cereals 371 Spoilage of Cereal Products 372
22. SPOILAGE OF MILK AND DAIRY PRODUCTS 375 Introduction 375 Microbes involved in Spoilage 375 23. FOOD SPOILAGE BY MOULDS 381 Moulds and their Metabolites 381 Effect of Spoilage Moulds on Food Products 383 Summary 387 24. SPOILAGE OF CANNED FOODS 389 Introduction 389 Causes of Spoilage 389 Stages of Spoiled Cans 391 Detection of Spoilage 392 Laboratory Diagnosis 394 25. MICROBIOLOGY OF FOOD TAINTS 397 Meat and Meat Products 398 Seafoods 402 Milk and Dairy Products 405
Fruits and Vegetables Cereal and Cereal Products
UNIT IV FOOD POISONING
408
411
26. INTRODUCTION 415 Food-borne Intoxications 415 Food-borne Infections 416
27. BACTERIAL FOOD POISONING 417 Food-borne Disease and Food poisoning 417 Food Poisoning by Bacillus (emu 418 Characteristic Features 418 Laboratory Diagnosis and Identification 421 Food Poisoning by Clostridium bolulinum 421 Laboratory diagnosis 427 Food Poisoning by Bnadla sp. 427 Food Poisioning by Clostridium Perfringens 431 Food Poisoning by Esciserichia soli 0157 : H7 434 Laboratory diagnosis and identification 437 Food Poisoning by ShigdM spp. 438 Food Poisoning by Vitale species 442 Vibrio Cholera( 443 Other Vibrio Species 447 Food Poisoning by Yeninia cnsenxolisica 451 Food Poisoning by Salmonella spp. 459 Laboratory Diagnosis 470 Isolation of Salmonella from other Food Products 470 Food Poisoning by Staphylococcus 475 Listerimis 480
28. FOOD-BORNE VIRUSES 489 Introduction 489 Epidemiological Features 490 Viral Gastroenteritis 491 Hepatitis 493 Properties of Food-borne Viruses 494 Detection 495 Routes of Contamination 496 Survival 497 Decontamination of fresh products 501 Control 502 Summary 503
29. MYCOTOXIGENIC MOULDS AS AGENTS OF FOOD POISONING 505 Introduction 505 Asisergillus llama and A. parasitina 505 Detection of Aflatoxigenic Moulds 507 A. othrateus 508 A. venicolor 509 A. fismigalus 509 A. teams 509 A. claealus 510 Eurotium 510 Penicillium as a Toxigenic Mould 510 30. ALGAL FOOD POISONING 515 Introduction 515 Toxic Syndromes associated with Marine Algal Toxins 515 31. FOOD HYGIENE, FOOD REGULATION AND STANDARDS 521 Introduction 521 Advantages of the Food Law/Food Control Services 521 Fbod Hygiene 521 Food Control Administration 526
32. INVESTIGATION OF AN OUTBREAK OF FOOD POISONING 529 Introduction 529 Epidemiological Investigation 529 Laboratory Investigations 531 Circumstantial Enquiry 532 Prevention and Control of Food Poisoning 532
UNIT V MICROBIAL FOOD FERMENTATION
33. INTRODUCTION 537 Basic Principles of Fermentation 538 Organisms Responsible for Food Fermentations 539 Desirable Fermentations 543 Manipulation of Microbial Growth and Activity 544 Controlled Fermentation 548
34. FERMENTATION IN FOOD PROCESSING 549 Introduction 549 Classification of Food Fermentations 550 Safety of Fermented Foods 558 Principles Behind Safety of Fermented Food Processes 559 Nutritional Aspects of Fermented Foods 561
Biological Enrichment by Fermentation 562 Reduction of Toxins 564 Reduction of Cooking limes 564 Summary 565 35. ROLE OF MICROORGANISMS IN FOOD FERMENTATION 567 Introduction 567 Essential Elements of Food Fermentation 568 Metabolic Activity of Lactic Acid Bacteria 569 Fermented Foods 576 Developments in Food Fermentations 581 36. DYNAMICS OF MICROBIAL POPULATIONS 585 Introduction 585 The Starter Bacteria 585 The Non-starer Bacteria 586 The Unwanted Bacteria 587 Microorganisms in Food Ecosystems 587 The Sublethally Injured Bacteria 589 37. ORGANISMS IMPORTANT IN FOOD FERMENTATION 591 The Lactic Acid Bacteria 591 Acetic Acid Bacteria 597 Acetic Acid Fermentation 599 Propionic Acid Bacteria 599 Bacteria of Alkaline Fermentations 600 Conditions Required for Bacterial Fermentations 601 38. EXAMPLES OF LACTIC ACID FERMENTATION 603 Lactic Acid Fermentation 603 Production of Fermented Vegetables 604 Dry-Salted Fermented Vegetables 606 Brine-Salted Fermented Vegetables 614 Non-salted, Lactic-Acid Fermented-Vegetables 618 Pit Fermentations 620 Alkaline bacterial products of fermentation 622 39. FERMENTED MEAT AND MEAT PRODUCTS 625 Meat Starter Cultures 625 Meat Microbiology 627 Dried Meat Curing and Microbial Fermentation 630 Fermented Sausage Production 636 Functional Starter Cultures for a More Tasty Product 642 Functional Starter Cultures for a Safer Product 647
Functional Starter Cultures for a More Reliable Production Process 650 Functional Starter Cultures with a Technological Advantage 651 Functional Starter Cultures for a Healthier Pmduct 651 Conclusion and Future Perspectives 654 40. YEAST FERMENTATION AND ITS PRODUCTS 657 Yeasts 657 Conditions Necessary for Fermentation 657 Products of Yeast Fermentation 658 Grape Wine 660 Red Grape Wine 661 White Grupe Wine 663 Banana Beer 665 Cashew Wine 667 Tepache 668 Colonche 669 Fortified Grape Wine: 669 Date Wine 669 Sparkling Grape Wine 669 Jack-fruit Wine 670 Fr ni tilted Plant Saps 670 Film Winc 670 Todd) 672 Pulque 673 Ulanzi (Bamboo Wine) 674 Basi (Sugar cane Wine) 675 NI urat ina 675 Rice Wines 675 Factors Affecting Winc Fermentation 676 Other Miscellaneous Products 678 Condiments 679
41. ENZYMES OF LACTIC ACID BACTERIA IN VINIFICATION 683 Introduction 683 The Malolactic Enzyme 684 Proteolytic and Peptidolytic Enzymes 685 Glycosidases 687 Polysaccharide-degrading Enzymes 689 Esterases 690 Creases 691 Phenoloxidases 692 Lipa.ses 693 Conclusion 694
42. PRODUCTS OF MIXED FERMENTATIONS 697 Introduction 697 Vinegars 697 Coconut Water Vinegar 698 Pineapple Peel Vinegar 698 Palm Wine Vinegar 700 Coconut Toddy Vinegar 700 Nina Palm Vinegar 700 Quick-Process Pickles 701 Cacao Powder 701 Coffee 704 43. MICROBIOLOGY OF VINEGAR PRODUCTION 707 Introduction 707 Types of Vinegar 707 Vinegar Bacteria 708 Fermentation Process 709 Fermentation Methods 711 44. BEER PRODUCTION 717 Overview 717 Barley malt as source of beer 718 Hops 720 Yeasts 722 Beer adjuncts 729 Beer Fermentation 733 Fermentation Process 734 Beer Conditioning 736 45. FERMENTED MILK PRODUCTS 739 Introduction 739 Nutritive Value 740 Yoghurt 740 Acklophilus Milk 743 Bifidus Milk 745 Cultured Buttermilk 745 Manufacture of Cheese 746 46. MICROBIOLOGY OF STARTER CULTURES 755 Introduction 755 Role of Starters in Dairy Fermentations 755 Ecology of Starter Bacteria 756 Classification of Starter Bacteria 756 Types of Starter Culture 760 Glossary 765 References 769 fader 797

Food Microbiology is the study of action of microbes on food. The book discusses in a narrative style, the interaction between microbes, food and the environment besides tracing the beneficial and harmful effects of microbial growth in food. The contents of the book have been sequentialy divided into 5 units giving a detailed account of the various aspects of food as an ecosystem, preservation techniques?both traditional and advanced, importance of microbial degradation and fermentation of food along with the prevalent food-borne diseases. The laboratory diagnosis of the food-borne pathogens and their isolation, identification and characterization would be useful for students, researchers and teachers.

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