Fundamental food microbiology / Bibek Ray, Arun K. Bhunia.

Academic

SECTION I: INTRODUCTION TO MICROBES IN FOODS; History and Development of Food Microbiology; Characteristics of Predominant Microorganisms in Food; Sources of Microorganisms in Foods; Normal Microbiological Quality of Foods and Its Significance; SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT; Microbial Growth Characteristics; Factors Influencing Microbial Growth in Food; Microbial Attachments and Biofilm Formation; Microbial Metabolism of Food Components; Microbial Sporulation and Germination; Microbial Stress Response in the Food Environment; SECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOOD; Microorganisms Used in Food Fermentation; Biochemistry of Some Beneficial Traits; Genetics of Some Beneficial Traits; Starter Cultures and Bacteriophages; Microbiology of Fermented Food Production; Intestinal Bacteria and Probiotics; Food Biopreservatives of Microbial Origin, Bacteriocin,

and Nanotechnology; Food Ingredients and Enzymes of Microbial Origin; SECTION IV: MICROBIAL FOOD SPOILAGE; Important Factors in Microbial Food Spoilage; Spoilage of Specific Food Groups; New Food Spoilage Bacteria in Refrigerated Foods; Food Spoilage by Microbial Enzymes; Indicators of Microbial Food Spoilage; SECTION V: MICROBIAL FOODBORNE DISEASES; Important Facts in Foodborne Diseases; Foodborne Intoxications; Foodborne Bacterial Infections; Foodborne Toxico-Infections; Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites; and Fish and Shellfish Toxins; New and Emerging Foodborne Pathogens; Indicators of Bacterial Pathogens; SECTION VI: CONTROL OF MICROORGANISMS IN FOODS; Control of Access of Microorganisms: Cleaning, Sanitation,

and Disinfection; Control by Physical Removal; Control by Heat (Thermal Processing); Control by Low Temperature; Control by Reduced Water Activity and Drying; Control by Low pH and Organic Acids; Control by Modified Atmosphere (or Reducing O-R Potential); Control by Antimicrobial Preservatives and Bacteriophages; Control by Irradiation; Control by Novel Processing Technologies; Control by a Combination of Methods (Hurdle Concept); SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY ; Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods; Appendix A: Predictive Modeling of Microbial Growth in Food; Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States; Appendix C: Hazard Analysis Critical Control Points; Index

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