Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle, Center for Food Safety, University of Georgia, Griffin, Georgia ; Francisco Diez-Gonzalez, Center for Food Safety, University of Georgia, Griffin, Georgia ; Colin Hill, University College Cork, Cork, Ireland.

Contributor(s): Doyle, Michael P, 1949- [editor.] | Diez-Gonzalez, Francisco, 1961- [editor.] | Hill, Colin, PhD [editor.]
Language: English Series: ASM booksPublisher: Washington, DC : ASM Press, [2019]Copyright date: ©2019Edition: 5th editionDescription: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9781555819965; 9781555819972Subject(s): Food -- MicrobiologyGenre/Form: Electronic books.Additional physical formats: Print version:: Food microbiologyDDC classification: 579/.16 LOC classification: QR115Online resources: Full text is available at Wiley Online Library Click here to view
Contents:
TABLE OF CONTENTS Contributors Preface Editors I. Factors of Special Significance to Food Microbiology 1. Behavior of Microorganisms in Food: Growth, Survival, and Death Ahmed E. Yousef and Ahmed G. Abdelhamid 2. Spores and Their Significance Peter Setlow and Eric A. Johnson 3. Microbiological Criteria and Indicator Microorganisms Leon G. M. Gorris and Jean-Louis Cordier 4. Stress Responses in Foodborne Bacteria Francisco Diez-Gonzalez II. Microbial Spoilage and Public Health Concerns 5. Milk and Dairy Products Zhengyao Xue and Maria L. Marco 6. Meat and Poultry Manpreet Singh and Harshavardhan Thippareddi 7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains Marilyn C. Erickson III. Foodborne Pathogenic Bacteria 8. Epidemiology of Foodborne Illnesses Craig W. Hedberg 9. Salmonella April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink 10. Eleven Campylobacter Specie Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele 11. Shiga Toxin-Producing Escherichia coli Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle 12. Shigella Christina S. Faherty and Keith A. Lampel 13. Vibrio Species Daniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli 14. Cronobacter Species Ben D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner 15. Aeromonas Troy Skwor and Stanislava Kralova 16. Yersinia enterocolitica Dike O. Ukuku and Mohammad Latiful Bari 17. Listeria Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker 18. Clostridium botulinum Eric A. Johnson 19. Clostridium perfringens Santos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja 20. Bacillus cereus Toril Lindbäck and Per Einar Granum 21. Staphylococcus aureus Joo Youn Park and Keun Seok Seo IV. Nonbacterial Pathogens/Toxins 22. Mycotoxins Marta H. Taniwaki and John I. Pitt 23. Foodborne Viral Pathogens Kristen E. Gibson, Doris H. D'souza, And Aron J. Hall 24. Helminths in Meat Dante S. Zarlenga and H. Ray Gamble 25. Protozoan Parasites Ynes R. Ortega V. Preservatives and Preservation Methods 26. Novel Physical Methods for Food Preservation Luis J. Bastarrachea and Rohan V. Tikekar 27. Chemical Preservatives and Natural Food Antimicrobials T. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja 28. Biological Control of Food-Challenging Microorganisms Richard Weeks and Michael Leonidas Chikindas 29. Bacteriophages for Biological Control of Foodborne Pathogens Yilmaz Emre Gencay and Lone Brøndsted VI. Fermentations and Beneficial Microbes 30. Starter Cultures Jennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald 31. Diet, Health, and the Gut Microbiota Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery 32. Probiotics and Prebiotics Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer 33. Fermented Foods Michael Gänzle VII. Current Issues and Advances in Food Microbiology 34. Antimicrobial Resistance, Gut Microbiota, and Health Hua Wang, Yang Zhou, and Lu Zhang 35. Genomics of Foodborne Microorganisms Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter 36. Metagenomics of Meat and Poultry Margaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk 37. Food Microbiomes: A New Paradigm for Food and Food Ecology Andrea R. Ottesen and Padmini Ramachandran 38. Molecular Source Tracking and Molecular Subtyping Peter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng 39. Predictive Microbiology and Microbial Risk Assessment Abani K. Pradhan, Abhinav Mishra, and Hao Pang 40. Food Safety Management Systems Kelly Stevens and Scott Hood 41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations Marilyn C. Erickson and Mussie Y. Habteselassie 42. Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods Marilyn C. Erickson and Michael P. Doyle Index
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Includes bibliographical references and index.

TABLE OF CONTENTS
Contributors

Preface

Editors

I. Factors of Special Significance to Food Microbiology

1. Behavior of Microorganisms in Food: Growth, Survival, and Death
Ahmed E. Yousef and Ahmed G. Abdelhamid

2. Spores and Their Significance
Peter Setlow and Eric A. Johnson

3. Microbiological Criteria and Indicator Microorganisms
Leon G. M. Gorris and Jean-Louis Cordier

4. Stress Responses in Foodborne Bacteria
Francisco Diez-Gonzalez

II. Microbial Spoilage and Public Health Concerns

5. Milk and Dairy Products
Zhengyao Xue and Maria L. Marco

6. Meat and Poultry
Manpreet Singh and Harshavardhan Thippareddi

7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains
Marilyn C. Erickson

III. Foodborne Pathogenic Bacteria

8. Epidemiology of Foodborne Illnesses
Craig W. Hedberg

9. Salmonella
April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink

10. Eleven Campylobacter Specie
Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele

11. Shiga Toxin-Producing Escherichia coli
Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle

12. Shigella
Christina S. Faherty and Keith A. Lampel

13. Vibrio Species
Daniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli

14. Cronobacter Species
Ben D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner

15. Aeromonas
Troy Skwor and Stanislava Kralova

16. Yersinia enterocolitica
Dike O. Ukuku and Mohammad Latiful Bari

17. Listeria
Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker

18. Clostridium botulinum
Eric A. Johnson

19. Clostridium perfringens
Santos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja

20. Bacillus cereus
Toril Lindbäck and Per Einar Granum

21. Staphylococcus aureus
Joo Youn Park and Keun Seok Seo

IV. Nonbacterial Pathogens/Toxins

22. Mycotoxins
Marta H. Taniwaki and John I. Pitt

23. Foodborne Viral Pathogens
Kristen E. Gibson, Doris H. D'souza, And Aron J. Hall

24. Helminths in Meat
Dante S. Zarlenga and H. Ray Gamble

25. Protozoan Parasites
Ynes R. Ortega

V. Preservatives and Preservation Methods

26. Novel Physical Methods for Food Preservation
Luis J. Bastarrachea and Rohan V. Tikekar

27. Chemical Preservatives and Natural Food Antimicrobials
T. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja

28. Biological Control of Food-Challenging Microorganisms
Richard Weeks and Michael Leonidas Chikindas

29. Bacteriophages for Biological Control of Foodborne Pathogens
Yilmaz Emre Gencay and Lone Brøndsted

VI. Fermentations and Beneficial Microbes

30. Starter Cultures
Jennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald

31. Diet, Health, and the Gut Microbiota
Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery

32. Probiotics and Prebiotics
Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer

33. Fermented Foods
Michael Gänzle

VII. Current Issues and Advances in Food Microbiology

34. Antimicrobial Resistance, Gut Microbiota, and Health
Hua Wang, Yang Zhou, and Lu Zhang

35. Genomics of Foodborne Microorganisms
Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter

36. Metagenomics of Meat and Poultry
Margaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk

37. Food Microbiomes: A New Paradigm for Food and Food Ecology
Andrea R. Ottesen and Padmini Ramachandran

38. Molecular Source Tracking and Molecular Subtyping
Peter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng

39. Predictive Microbiology and Microbial Risk Assessment
Abani K. Pradhan, Abhinav Mishra, and Hao Pang

40. Food Safety Management Systems
Kelly Stevens and Scott Hood

41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations
Marilyn C. Erickson and Mussie Y. Habteselassie

42. Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods
Marilyn C. Erickson and Michael P. Doyle

Index

Description based on print version record and CIP data provided by publisher.

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