Includes bibliographical references (pages 497-505) and index.

Cover
Title
Copyright
Preface to the Fifth Edition
Preface to the Fourth Edition
Abbreviations
Contents
1 The Scope of Food Microbiology
1.1 Micro-organisms and Food
1.2 Microbiological Quality Assurance
Reference
2 Micro-organisms and Food Materials
2.1 Diversity of Habitat
2.2 Micro-organisms in the Atmosphere
2.3 Micro-organisms of Soil
2.4 Micro-organisms of Water
2.5 Micro-organisms of Plants
2.6 Micro-organisms of Animal Origin
2.7 One Health – Conclusions
3 Factors Affecting the Growth and Survival of Micro-organisms in Foods
3.1 Microbial Growth
3.2 Intrinsic Factors (Substrate Limitations)
3.3 Extrinsic Factors (Environmental Limitations)
3.4 Implicit Factors
3.5 Predictive Food Microbiology
References
4 The Microbiology of Food Preservation
4.1 Heat Processing
4.2 Irradiation
4.3 High-pressure Processing – Pascalization
4.4 Pulsed Electric Fields
4.5 Low-temperature Storage – Chilling and Freezing
4.6 Chemical Preservatives
4.7 Modification of Atmosphere
4.8 Control of Water Activity
4.9 Compartmentalization
References
5 Microbiology of Primary Food Commodities
5.1 What is Spoilage?
5.2 Milk
5.3 Meat
5.4 Fish
5.5 Plant Products
References
6 Food Microbiology and Public Health
6.1 Food Hazards
6.2 Significance of Foodborne Disease
6.3 Incidence of Foodborne Illness
6.4 Risk Factors Associated with Foodborne Illness
6.5 The Changing Scene and Emerging Pathogens
6.6 The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora
6.7 The Pathogenesis of Diarrhoeal Disease
References
7 Bacterial Agents of Foodborne Illness
7.1 Aeromonas hydrophila
7.2 Bacillus cereus and Other Bacillus Species
7.3 Brucella
7.4 Campylobacter
7.5 Clostridium botulinum
7.6 Clostridium perfringens
7.7 Cronobacter Species
7.8 Escherichia coli
7.9 Listeria monocytogenes
7.10 Mycobacterium Species
7.11 Plesiomonas shigelloides
7.12 Salmonella
7.13 Shigella
7.14 Staphylococcus aureus
7.15 Vibrio
7.16 Yersinia enterocolitica
7.17 Scombrotoxic Fish Poisoning
7.18 Conclusion
References
8 Non-bacterial Agents of Foodborne Illness
8.1 Helminths
8.2 Protozoa
8.3 Toxigenic Algae
8.4 Toxigenic Fungi
8.5 Foodborne Viruses
8.6 Spongiform Encephalopathies
Reference
9 Fermented and Microbial Foods
9.1 Introduction
9.2 Yeasts
9.3 Lactic Acid Bacteria
9.4 Activities of Lactic Acid Bacteria in Foods
9.5 Fermented Milks
9.6 Cheese
9.7 Fermented Plant Products
9.8 Fermented Meats
9.9 Fermented Fish
9.10 Beer
9.11 Vinegar
9.12 Mould Fermentations
9.13 Single-cell Protein, Mycoprotein and Industrial Microbiology
9.14 Conclusion
References
10 Methods for the Microbiological Examination of Foods
10.1 Microbiological Quality and Indicator Organisms
10.2 Direct Examination
10.3 Culture Techniques
10.4 Enumeration Methods
10.5 Alternative Methods
10.6 Rapid Methods for the Detection of Specific Organisms and Toxins
10.7 Next-generation Sequencing Methods
10.8 Quality Assurance of Laboratory Performance
Reference
11 Controlling the Microbiological Quality of Foods
11.1 Quality and Criteria
11.2 Sampling Schemes
11.3 Quality Control Using Microbiological Criteria
11.4 Control at Source
11.5 Codes of Good Manufacturing Practice
11.6 The Hazard Analysis and Critical Control Point Concept
11.7 Quality Systems: BS 5750 and ISO 9000 Series
11.8 Risk Analysis
References
12 Further Reading
Information Sources on the Internet
Subject Index

Food Microbiology
Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation. Food Microbiology has been the most popular textbook in this area since it was first published in 1995. Now in its fifth edition, the highly successful authors bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents. It covers the three main aspects of the interaction between micro-organisms and food and the positive and negative features that result. Attention is paid to the illustrations included and there is a discussion on the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Finally, recent developments in procedures used to assay and control the microbiological quality of food and protect public health are reported. Thorough and accessible, this book is designed for students in the biological sciences, biotechnology, and food science, as well as a valuable resource for researchers, teachers, and practising food microbiologists.