Fundamental food microbiology / Bibek Ray, Arun Bhunia

Includes bibliographical references and index

"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine attempt has been made to capture those developments in this new edition. Spoilage-causing microorganisms are a major concern. To feed the growing population in the world, microbial food spoilage must be reduced, and improved intervention technologies must be developed. To achieve that goal, it is necessary to understand the problems; that would help to develop effective control methods for different types of foods, especially using the hurdle concept. In the past decade, foodborne pathogens have broadened their association with varieties of foods that were unexpected, such as Salmonella in peanut butter, fish, and spices; Listeria monocytogenes in cantaloupe and celery; and a new strain of Shiga-toxin producing Escherichia coli (O104:H4) with sprouts. To have a greater understanding of pathogen association in preharvest plants and meat animals, the concerted efforts of plant biologists, animal scientists, soil chemists, environmental scientists, agriculture and biological engineers, social scientists, and microbiologists are needed to address food safety and quality issues"--Provided by publisher

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 -- 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

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 -- 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 -- 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 -- 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) -- Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods