| Edition |
4th ed. |
| Description |
492 pages : illustrations ; 26 cm |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
History and Development of Food Microbiology -- Characteristics of Predominant Microorganisms in Food -- Sources of Microorganisms in Food -- Normal Microbiological Quality of Foods and its Significance -- Microbial Growth Characteristics -- Factors Influencing Microbial Growth in Food -- 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 Beneficial Bacteria -- Food Biopreservatives of Microbial Origin -- Food Ingredients and Enzymes of Microbial Origin -- Important Factors in Microbial Spoilage -- Spoilage of Specific Food groups -- New Food Spoilage bacteria -- Food Spoilage by Microbial Enzymes. |
|
Indicators of Microbial Food Spoilage -- Important facts in Foodborne Diseases -- Foodborne Intoxications -- Foodborne Infections -- Foodborne Toxicoinfections -- Opportunistic Pathogens, Parasites, and Algal Toxins -- New and Emerging Foodborne Pathogens -- Indicators of Bacterial Pathogens -- Control of Access (cleaning and sanitation) -- Control by Physical removal -- Control by Heat -- Control by Low Temperature -- Control by Reduced Water Activity -- Control by Low pH and Organic acids -- Control by Modified Atmosphere (or reducing O-R potential) -- Control by Antimicrobial Preservatives -- Control by Irradiation -- Control by Novel Processing technologies -- Control by a Combination of Methods (Hurdle Concept) -- Conventional and biosensor based detection methods for microorganisims in food and food environment -- Appendix A: Microbial Attachment to Food and Equipment Surfaces -- Appendix B: Predictive Modeling of Microbial growth in Food -- Appendix C: Regulatory Agencies monitoring Microbiological Safety of Foods in the United States -- Appendix D: Hazard Analysis Critical Control Points. |
| Summary |
"Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. |
|
With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety."--Jacket. |
| Subject |
Food -- Microbiology.
|
|
Food Microbiology. (DNLM)D005516
|
|
Foodborne Diseases -- prevention & control.
(DNLM)D005517Q000517
|
|
Food -- Microbiology.
(OCoLC)fst00930535
|
|
Lebensmittelmikrobiologie (DE-588)4034896-9
|
| Added Author |
Bhunia, Arun K.
|
| Other Form: |
Online version: Ray, Bibek. Fundamental food microbiology. 4th ed. Boca Raton : CRC Press, ©2008 (OCoLC)742278068 |
| ISBN |
9780849375293 (alk. paper) |
|
0849375290 (alk. paper) |
|
