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Food microbiology / M.R. Adams and M.O. Moss.

By: Adams, M. R.
Contributor(s): Moss, M. O.
Material type: materialTypeLabelBookPublisher: Cambridge : Royal Society of Chemistry, 2000Edition: 2nd ed.Description: xiv, 479 p. : ill. ; 24 cm. + pbk.ISBN: 0854046119.Subject(s): Food -- MicrobiologyDDC classification: 664.001579
Contents:
The scope of food microbiology -- Micro-organisms and food materials -- Factors affecting the growth and survival of micro-organisms in foods -- The microbiology of food preservation -- Microbiology of primary food commodities -- Food microbiology and public health -- Bacterial agents of foodborne illness -- Non-bacterial agents of foodborne illness -- Fermented and microbial foods -- Methods for the microbiological examination of foods -- Controlling the microbiological quality of foods.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 664.001579 (Browse shelf(Opens below)) 1 Available 00094839
Total holds: 0

Enhanced descriptions from Syndetics:

Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers the three main themes of the interaction of micro-organisms with food-spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make an ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food sciences and technology.

Includes bibliographical references (pages 439-447) and index.

The scope of food microbiology -- Micro-organisms and food materials -- Factors affecting the growth and survival of micro-organisms in foods -- The microbiology of food preservation -- Microbiology of primary food commodities -- Food microbiology and public health -- Bacterial agents of foodborne illness -- Non-bacterial agents of foodborne illness -- Fermented and microbial foods -- Methods for the microbiological examination of foods -- Controlling the microbiological quality of foods.

Table of contents provided by Syndetics

  • Chapter 1 The Scope of Food Microbiology (p. 1)
  • 1.1 Micro-organisms and Food (p. 2)
  • 1.1.1 Food Spoilage/Preservation (p. 2)
  • 1.1.2 Food Safety (p. 4)
  • 1.1.3 Fermentation (p. 4)
  • 1.2 Microbiological Quality Assurance (p. 4)
  • Chapter 2 Micro-organisms and Food Materials (p. 6)
  • 2.1 Diversity of Habitat (p. 6)
  • 2.2 Micro-organisms in the Atmosphere (p. 7)
  • 2.2.1 Airborne Bacteria (p. 8)
  • 2.2.2 Airborne Fungi (p. 10)
  • 2.3 Micro-organisms of Soil (p. 13)
  • 2.4 Micro-organisms of Water (p. 13)
  • 2.5 Micro-organisms of Plants (p. 16)
  • 2.6 Micro-organisms of Animal Origin (p. 18)
  • 2.6.1 The Skin (p. 18)
  • 2.6.2 The Nose and Throat (p. 19)
  • 2.7 Conclusions (p. 19)
  • Chapter 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods (p. 21)
  • 3.1 Microbial Growth (p. 21)
  • 3.2 Intrinsic Factors (Substrate Limitations) (p. 24)
  • 3.2.1 Nutrient Content (p. 24)
  • 3.2.2 pH and Buffering Capacity (p. 25)
  • 3.2.3 Redox Potential, E[subscript h] (p. 29)
  • 3.2.4 Antimicrobial Barriers and Constituents (p. 33)
  • 3.2.5 Water Activity (p. 37)
  • 3.3 Extrinsic Factors (Environmental Limitations) (p. 45)
  • 3.3.1 Relative Humidity (p. 45)
  • 3.3.2 Temperature (p. 48)
  • 3.3.3 Gaseous Atmosphere (p. 51)
  • 3.4 Implicit Factors (p. 52)
  • 3.5 Predictive Food Microbiology (p. 54)
  • Chapter 4 The Microbiology of Food Preservation (p. 65)
  • 4.1 Heat Processing (p. 65)
  • 4.1.1 Pasteurization and Appertization (p. 65)
  • 4.1.2 Quantifying the Thermal Death of Micro-organisms: D and z Values (p. 68)
  • 4.1.3 Heat Sensitivity of Micro-organisms (p. 70)
  • 4.1.4 Describing a Heat Process (p. 75)
  • 4.1.5 Spoilage of Canned Foods (p. 79)
  • 4.1.6 Aseptic Packaging (p. 83)
  • 4.2 Irradiation (p. 84)
  • 4.2.1 Microwave Radiation (p. 84)
  • 4.2.2 UV Radiation (p. 86)
  • 4.2.3 Ionizing Radiation (p. 88)
  • 4.3 High-pressure Processing--Pascalization (p. 93)
  • 4.4 Low-temperature Storage--Chilling and Freezing (p. 95)
  • 4.4.1 Chill Storage (p. 96)
  • 4.4.2 Freezing (p. 98)
  • 4.5 Chemical Preservatives (p. 101)
  • 4.5.1 Organic Acids and Esters (p. 102)
  • 4.5.2 Nitrite (p. 105)
  • 4.5.3 Sulfur Dioxide (p. 108)
  • 4.5.4 'Natural' Food Preservatives (p. 109)
  • 4.6 Modification of Atmosphere (p. 110)
  • 4.7 Control of Water Activity (p. 114)
  • 4.8 Compartmentalization (p. 117)
  • Chapter 5 Microbiology of Primary Food Commodities (p. 121)
  • 5.1 What is Spoilage? (p. 121)
  • 5.2 Milk (p. 123)
  • 5.2.1 Composition (p. 123)
  • 5.2.2 Microflora of Raw Milk (p. 125)
  • 5.2.3 Heat Treatment of Milk (p. 128)
  • 5.2.4 Milk Products (p. 132)
  • 5.3 Meat (p. 133)
  • 5.3.1 Structure and Composition (p. 134)
  • 5.3.2 The Microbiology of Primary Processing (p. 136)
  • 5.3.3 Spoilage of Fresh Meat (p. 138)
  • 5.4 Fish (p. 142)
  • 5.4.1 Structure and Composition (p. 142)
  • 5.4.2 The Microbiology of Primary Processing (p. 143)
  • 5.4.3 Crustaceans and Molluscs (p. 144)
  • 5.4.4 Spoilage of Fresh Fish (p. 145)
  • 5.5 Plant Products (p. 148)
  • 5.5.1 Cereals (p. 149)
  • 5.5.2 Preservation of High-moisture Cereals (p. 152)
  • 5.5.3 Pulses, Nuts and Oilseeds (p. 152)
  • 5.5.4 Fruits and Fruit Products (p. 154)
  • 5.5.5 Vegetables and Vegetable Products (p. 156)
  • Chapter 6 Food Microbiology and Public Health (p. 161)
  • 6.1 Food Hazards (p. 161)
  • 6.2 Significance of Foodborne Disease (p. 163)
  • 6.3 Incidence of Foodborne Illness (p. 167)
  • 6.4 Risk Factors Associated with Foodborne Illness (p. 172)
  • 6.5 The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora (p. 175)
  • 6.6 The Pathogenesis of Diarrhoeal Disease (p. 179)
  • Chapter 7 Bacterial Agents of Foodborne Illness (p. 184)
  • 7.1 Aeromonas hydrophila (p. 184)
  • 7.1.1 Introduction (p. 184)
  • 7.1.2 The Organism and its Characteristics (p. 185)
  • 7.1.3 Pathogenesis and Clinical Features (p. 186)
  • 7.1.4 Isolation and Identification (p. 186)
  • 7.1.5 Association with Foods (p. 186)
  • 7.2 Bacillus cereus and Other Bacillus Species (p. 187)
  • 7.2.1 Introduction (p. 187)
  • 7.2.2 The Organism and its Characteristics (p. 188)
  • 7.2.3 Pathogenesis and Clinical Features (p. 188)
  • 7.2.4 Isolation and Identification (p. 190)
  • 7.2.5 Association with Foods (p. 191)
  • 7.3 Brucella (p. 192)
  • 7.3.1 Introduction (p. 192)
  • 7.3.2 The Organism and its Characteristics (p. 193)
  • 7.3.3 Pathogenesis and Clinical Features (p. 193)
  • 7.3.4 Isolation and Identification (p. 193)
  • 7.3.5 Association with Foods (p. 194)
  • 7.4 Campylobacter (p. 194)
  • 7.4.1 Introduction (p. 194)
  • 7.4.2 The Organism and its Characteristics (p. 195)
  • 7.4.3 Pathogenesis and Clinical Features (p. 196)
  • 7.4.4 Isolation and Identification (p. 197)
  • 7.4.5 Association with Foods (p. 198)
  • 7.5 Clostridium botulinum (p. 200)
  • 7.5.1 Introduction (p. 200)
  • 7.5.2 The Organism and its Characteristics (p. 201)
  • 7.5.3 Pathogenesis and Clinical Features (p. 204)
  • 7.5.4 Isolation and Identification (p. 207)
  • 7.5.5 Association with Foods (p. 208)
  • 7.6 Clostridium perfringens (p. 212)
  • 7.6.1 Introduction (p. 212)
  • 7.6.2 The Organism and its Characteristics (p. 213)
  • 7.6.3 Pathogenesis and Clinical Features (p. 214)
  • 7.6.4 Isolation and Identification (p. 215)
  • 7.6.5 Association with Foods (p. 216)
  • 7.7 Escherichia coli (p. 217)
  • 7.7.1 Introduction (p. 217)
  • 7.7.2 The Organism and its Characteristics (p. 218)
  • 7.7.3 Pathogenesis and Clinical Features (p. 219)
  • 7.7.3.1 Enterotoxigenic E. coli (ETEC) (p. 219)
  • 7.7.3.2 Enteroinvasive E. coli (EIEC) (p. 220)
  • 7.7.3.3 Enteropathogenic E. coli (EPEC) (p. 221)
  • 7.7.3.4 Enterohaemorrhagic E. coli (EHEC) (p. 221)
  • 7.7.4 Isolation and Identification (p. 223)
  • 7.7.5 Association with Foods (p. 224)
  • 7.8 Listeria monocytogenes (p. 225)
  • 7.8.1 Introduction (p. 225)
  • 7.8.2 The Organism and its Characteristics (p. 227)
  • 7.8.3 Pathogenesis and Clinical Features (p. 228)
  • 7.8.4 Isolation and Identification (p. 230)
  • 7.8.5 Association with Foods (p. 230)
  • 7.9 Mycobacterium Species (p. 232)
  • 7.9.1 Introduction (p. 232)
  • 7.9.2 The Organism and its Characteristics (p. 233)
  • 7.9.3 Pathogenesis and Clinical Features (p. 233)
  • 7.9.4 Isolation and Identification (p. 234)
  • 7.9.5 Assocation with Foods (p. 234)
  • 7.10 Plesiomonas shieglloides (p. 235)
  • 7.10.1 Introduction (p. 235)
  • 7.10.2 The Organism and its Characteristics (p. 235)
  • 7.10.3 Pathogenesis and Clinical Features (p. 236)
  • 7.10.4 Isolation and Identification (p. 236)
  • 7.10.5 Association with Foods (p. 236)
  • 7.11 Salmonella (p. 237)
  • 7.11.1 Introduction (p. 237)
  • 7.11.2 The Organism and its Characteristics (p. 238)
  • 7.11.3 Pathogenesis and Clinical Features (p. 240)
  • 7.11.3.1 Enteritis (p. 240)
  • 7.11.3.2 Systemic Disease (p. 241)
  • 7.11.4 Isolation and Identification (p. 243)
  • 7.11.5 Association with Foods (p. 246)
  • 7.12 Shigella (p. 251)
  • 7.12.1 Introduction (p. 251)
  • 7.12.2 The Organism and its Characteristics (p. 251)
  • 7.12.3 Pathogenesis and Clinical Features (p. 252)
  • 7.12.4 Isolation and Identification (p. 252)
  • 7.12.5 Association with Foods (p. 253)
  • 7.13 Staphylococcus aureus (p. 253)
  • 7.13.1 Introduction (p. 253)
  • 7.13.2 The Organism and its Characteristics (p. 254)
  • 7.13.3 Pathogenesis and Clinical Features (p. 256)
  • 7.13.4 Isolation and Identification (p. 257)
  • 7.13.5 Association with Foods (p. 258)
  • 7.14 Vibrio (p. 259)
  • 7.14.1 Introduction (p. 259)
  • 7.14.2 The Organisms and their Characteristics (p. 260)
  • 7.14.3 Pathogenesis and Clinical Features (p. 262)
  • 7.14.4 Isolation and Identification (p. 263)
  • 7.14.5 Association with Foods (p. 264)
  • 7.15 Yersinia enterocolitica (p. 264)
  • 7.15.1 Introduction (p. 264)
  • 7.15.2 The Organism and its Characteristics (p. 265)
  • 7.15.3 Pathogenesis and Clinical Features (p. 267)
  • 7.15.4 Isolation and Identification (p. 268)
  • 7.15.5 Association with Foods (p. 268)
  • 7.16 Scombrotoxic Fish Poisoning (p. 269)
  • 7.17 Conclusion (p. 270)
  • Chapter 8 Non-bacterial Agents of Foodborne Illness (p. 272)
  • 8.1 Helminths and Nematodes (p. 272)
  • 8.1.1 Platyhelminths: Liver Flukes and Tapeworms (p. 272)
  • 8.1.2 Roundworms (p. 274)
  • 8.2 Protozoa (p. 276)
  • 8.2.1 Giardia lamblia (p. 277)
  • 8.2.2 Entamoeba histolytica (p. 278)
  • 8.2.3 Sporozoid Protozoa (p. 278)
  • 8.3 Toxigenic Algae (p. 279)
  • 8.3.1 Dinoflagellate Toxins (p. 279)
  • 8.3.2 Cyanobacterial Toxins (p. 281)
  • 8.3.3 Toxic Diatoms (p. 282)
  • 8.4 Toxigenic Fungi (p. 282)
  • 8.4.1 Mycotoxins and Mycophagy (p. 283)
  • 8.4.2 Mycotoxins of Aspergillus (p. 285)
  • 8.4.2.1 The Aflatoxins (p. 285)
  • 8.4.2.2 The Ochratoxins (p. 289)
  • 8.4.2.3 Other Aspergillus Toxins (p. 290)
  • 8.4.3 Mycotoxins of Penicillium (p. 291)
  • 8.4.3.1 Yellow Rice Disease (p. 293)
  • 8.4.4 Mycotoxins of Fusarium (p. 293)
  • 8.4.4.1 Alimentary Toxic Aleukia (p. 293)
  • 8.4.4.2 DON and Other Trichothecenes (p. 295)
  • 8.4.4.3 Zearalenone (p. 295)
  • 8.4.4.4 Oesophageal Cancer (p. 296)
  • 8.4.5 Mycotoxins of Other Fungi (p. 297)
  • 8.5 Foodborne Viruses (p. 301)
  • 8.5.1 Polio (p. 302)
  • 8.5.2 Hepatitis A and E (p. 302)
  • 8.5.3 Gastroenteritis Viruses (p. 304)
  • 8.5.4 Sources of Food Contamination (p. 305)
  • 8.5.5 Control (p. 307)
  • 8.6 Spongiform Encephalopathies (p. 308)
  • Chapter 9 Fermented and Microbial Foods (p. 311)
  • 9.1 Introduction (p. 311)
  • 9.2 Yeasts (p. 312)
  • 9.3 Lactic Acid Bacteria (p. 315)
  • 9.4 Activities of Lactic Acid Bacteria in Foods (p. 318)
  • 9.4.1 Antimicrobial Activity of Lactic Acid Bacteria (p. 318)
  • 9.4.2 Health-promoting Effects of Lactic Acid Bacteria (p. 321)
  • 9.4.3 The Malo-lactic Fermentation (p. 323)
  • 9.5 Fermented Milks (p. 324)
  • 9.5.1 Yoghurt (p. 324)
  • 9.5.2 Other Fermented Milks (p. 328)
  • 9.6 Cheese (p. 331)
  • 9.7 Fermented Vegetables (p. 337)
  • 9.7.1 Sauerkraut and Kimchi (p. 337)
  • 9.7.2 Olives (p. 341)
  • 9.7.3 Cucumbers (p. 342)
  • 9.8 Fermented Meats (p. 344)
  • 9.9 Fermented Fish (p. 347)
  • 9.10 Beer (p. 349)
  • 9.11 Vinegar (p. 356)
  • 9.12 Mould Fermentations (p. 363)
  • 9.12.1 Tempeh (p. 363)
  • 9.12.2 Soy Sauce and Rice Wine (p. 366)
  • 9.12.3 Mycoprotein (p. 369)
  • 9.13 Conclusion (p. 369)
  • Chapter 10 Methods for the Microbiological Examination of Foods (p. 370)
  • 10.1 Indicator Organisms (p. 370)
  • 10.2 Direct Examination (p. 373)
  • 10.3 Cultural Techniques (p. 374)
  • 10.4 Enumeration Methods (p. 377)
  • 10.4.1 Plate Counts (p. 377)
  • 10.4.2 Most Probable Number Counts (p. 380)
  • 10.5 Alternative Methods (p. 382)
  • 10.5.1 Dye-reduction Tests (p. 382)
  • 10.5.2 Electrical Methods (p. 384)
  • 10.5.3 ATP Determination (p. 386)
  • 10.6 Rapid Methods for the Detection of Specific Organisms and Toxins (p. 388)
  • 10.6.1 Immunological Methods (p. 388)
  • 10.6.2 DNA/RNA Methodology (p. 390)
  • 10.7 Laboratory Accreditation (p. 393)
  • Chapter 11 Controlling the Microbiological Quality of Foods (p. 395)
  • 11.1 Quality and Criteria (p. 395)
  • 11.2 Sampling Schemes (p. 397)
  • 11.2.1 Two-class Attributes Plans (p. 398)
  • 11.2.2 Three-class Attributes Plans (p. 403)
  • 11.2.3 Choosing a Plan Stringency (p. 406)
  • 11.2.4 Variables Acceptance Sampling (p. 406)
  • 11.3 Quality Control Using Microbiological Criteria (p. 410)
  • 11.4 Control at Source (p. 411)
  • 11.4.1 Training (p. 411)
  • 11.4.2 Facilities and Operations (p. 412)
  • 11.4.3 Equipment (p. 414)
  • 11.4.4 Cleaning and Disinfection (p. 416)
  • 11.5 Codes of Good Manufacturing Practice (p. 424)
  • 11.6 The Hazard Analysis and Critical Control Point (HACCP) Concept (p. 425)
  • 11.6.1 Hazard Analysis (p. 427)
  • 11.6.2 Identification of Critical Control Points (CCPs) (p. 428)
  • 11.6.3 Establishment of CCP Critical Limits (p. 429)
  • 11.6.4 Monitoring Procedures for CCPs (p. 430)
  • 11.6.5 Protocols for CCP Deviations (p. 431)
  • 11.6.6 Verification (p. 431)
  • 11.6.7 Record Keeping (p. 432)
  • 11.7 Quality Systems: BS 5750 and ISO 9000 Series (p. 433)
  • 11.8 Risk Analysis (p. 433)
  • Chapter 12 Further Reading (p. 439)
  • Subject Index (p. 448)