Modern food microbiology.

Previous ed.: Gaithersburg, Md.: Aspen, 2000.

Includes bibliographical references and index.

Habitat and distribution--Incidence in foods--Nutritional requirements for growth--Temperature growth range--Effects of salts and other chemicals--Effect of pH, water activity, and other parameters--Staphylococcal enterotoxins: types and incidence--The Gastroenteritis Syndrome--Incidence and vehicle foods--Ecology of S.aureus growth--Prevention of staphylococcal and other food-poisoning syndromes--24. Food poisoning caused by Gram-Positive Sporeforming Bacteria:-Clostridium Perfringens food poisoning--Botulism--Bacillus Cereus Gastroenteritis--25. Foodborne Listeriosis:- Taxonomy of Listeria--Growth--Distribution--Thermal properties--Virulence properties--Animal models and infectious dose--Incidence and nature of the listeriosis Syndromes--Resistance to Listeriosis--Persistence ofL.monocytogenes in Foods--Regulatory status of L. monocytogenes in foods--26. Foodborne Gastroenteritis caused by Salmonella and Shigella:- Salmonellosis--Shigellosis--27. Foodborne Gastroenteritis caused by Escherichia coli--Serological classification--The recognised virulence groups Prevention--Travelers\' diarrhea--28. Foodborne Gastroenteritis caused by vibrio, Yersinis and campylobacter species:- Vibriosis (vibrio parahaemolyticus--Other vibrios--Yersiniosis (yersinia enterocolitica)--Campylobacteriosis (campylobacter jejuni)--Prevention--29. Foodborne Animal Parasites:- Protozoa--Flatworms--Roundworms--30. Mycotoxins:- Aflatoxins--Alternaria toxins--Citrinin-Ochratoxins--Patulin--Penicillic acid--Sterigmatocystin--Fumonisins--Sambutoxin--Zearalanone--Control of production--31. Viruses and Some Other Proven and Suspected Foodborne Biohazards:-Viruses--Bacteria--Prion diseases--Toxigenic Phytoplanktons.

PART I: HISTORICAL BACKGROUND: I. History of microorganisms in food:- Historical developments--Food preservation--Food spoilage--Food legislation-- PART II: HABITATS, TAXONOMY, AND GROWTH PARAMETERS: 2.Taxonomy, role, and significance of microorganisms in foods:-Bacterial Taxonomy----rRNA analyses--Analysis of DNA--The Proteobacteria--Primary sources of microorganisms found in foods--Synopsis of common foodborne bacteria--Synopsis of common genera of foodborne molds--Synopsis of common genera of foodborne yeasts -- 3. Intrinsic and extrinsic parameters of foods that affect microbial growth:-Intrinsic parameters--pH--Moistue content--Oxidation-reduction potential--Nutrient content--Antimicrobial constituents--Biological structures--Extrinsic parameters--Temperature of storage--Relative humidity of Environment--Presence and activities of other microorganisms -- PART II: MICROORGANISMS IN FOODS: 4.Fresh meats and poultry:- Biochemical events that lead to rigor mortis--The biota of meats and poultry--Incidence/Prevalence of microorganisms in fresh red meats--Bacteria--Soy-extended ground meats--Mechanically deboned meats--Hot-boned meats--Organ and variety meats--Microbial spoilage of fresh red meats--Mechanism--Spoilage of fresh livers--Incidence/prevalence of microorganisms in fresh poultry--Microbial spoilage of poultry--Carcass sanitizing/washing -- 5. Processed meats and seafoods:- Processed meats--Curing--Smoking--Sausage, bacon, bologna, and related products--Spoilage--Bacon and cured hams--Safety--Seafoods--Fish and shellfish--Microorganisms--Spoilage of fish and shellfish--Fish--Shellfish -- 6. Vegetable and fruit products:- Fresh and frozen products--Spoilage--Bacterial agents--Fungal agents--Spoilage of foods--Fresh-cut produce--Microbial load--Seed sprouts--Pathogens--Intemalization of pathogens--Disease outbreaks -- 7. Milk, fermentation, and fermented and nonfermented dairy products:- Fermentation--Background--Defined and Characterized--The lactic acid bacteria--Metabolic pathways and molar growth yields--Acetic acid bacteria--Dairy products--Milk--Processing--Pasteurization--General Microbiota of milk--Milk-borne pathogens--Spoilage--Probiotics and prebiotics--Lactose intolerance--Starter cultures, fermented products--Fermented products--Cheeses--Diseases caused by lactic acid bacteria -- 8. Nondiary fermented foods and products:- Meat products--Fish products--Breads--Plant products--Sauerkraut--Olives--Pickles--Beer, ale, wines, cider, and distilled spirits--Beer and ale--Wines--Cider--Distilled spirits--Miscellaneous products -- 9. Miscellaneous food products:- Delicatessen and related foods--Eggs--Mayonnaise and salad dressing--Cereals, flour, and dough products--Bakery products--Frozen meat pies--Sugars, candies and spices--Nutmeats--Dehydrated foods-- Enteral nutrient solutions (Medical Foods)--Single-cell protein (SCP)--Rationale for SCP production--Organisms and fermentation substrates--SCP products--Nutrition and safety of SCP--Bottled water--PART IV: DETERMININNG MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS: 10. Cultlure, Microscopic, and sampling Methods:- Conventionsl standard plate count--Homogenization of Food Samples--The spiral plater--Membrane filters--Direct Epifluorescent filter technique--Microcolony-DEFT--Hydrophobic grid membrane filter (HGMF)--Microscope colony counts--Agar droplets--Dry film and related methods--Most probable numbers--Dye reduction--Roll tubes--Direct microscopic count (DMC)--Howard mold counts--Microbiological examination of surfaces--Swab/seab-rinse methods--Contact plate--Agar syringe/Agar sausage methods--

Other surface methods--Metabolically injured organisms--Recovery/repair--Mechanism of repair--Viable but nonculturable organisms--11. Chemical, Biological. and Physical methods:- Chemical methods--Thermostable nuclease--Limulus lysate for endotoxins--Adenosine triphosphate Measurement--Radiometry--Fluorgenic and chromogenic substrates--Immunological Methods--Serotyping--FFluorescent antibody-- Enrichment serology--Salmonella 1-2 test--Radiommunoassay--ELISA--Gel Diffusion--Immunomagnetic separation--Hemagglutination--Molecular genetic methods--Nucleic Acid (DNA) Probes--Polymerase chain reaction--Lux gene luminescence--Ice Nucleation assay--Fingerprinting methods--Bacteriophage typing--Amplified fragment length polymorphism--Multilocus enzyme electrophoresis typing--Restriction enzyme analysis--Random amplification of polymorphic DNA--Pulsed field gel electrophoresis--Restriction fragment length polymorphism--Ribotyping--Microarrays--Physical methods--Biosensors--Impedance--Microcalorimetry--Flow cytometry--BioSys Instrument--12. Bioassay and Related Methods:- Whole- Animal Assays--Animal Models Requiring Surgical Procedures--Cell Culture Systems--PART V: FOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT BACTERIA:- 13. Food Protection with chemicals, and by Biocontrol:- Benzoic acid and the parabens--Sorbic acid--The propionates--Sulfur dioxide and sulfites--Nitrites and nitrates--Food sanitizers--NaCI and sugars--Indirect Antimicrobials--Acetic and Lactic acids--Antibiotics--Antifungal agents for fruits--Ethylene and propylene oxides--Miscellaneous chemical preservatives--Biocontrol--Endoloysins--Bacteriophages as biocontrol agents--The hurdle concept--14. Food Protection with Modified Atmosphere:- Definitions--Primary Effects of CO2 on Microorganisms--The safety of map foods--Spoilage of Map and Vacuum-packaged Meats--15. Radiation of Foods, and Nature of Microbial Radiation Resistance:- Characteristics of radiations of interest in food preservation--Principles underlying the Destruction of Microorganisms--Processing of foods for Irridation--Application of radiation--Radappertization, Radicidation, and Radurization of Foods--Legal status of food irradiation--Effects of iradiation on food quality--Storage stability of irradiated foods--Nature of radiation resistance of Microorganisms--16. Protection of foods with low-tempeatures:-Definitions--Temperature growthminima--Preparation of foods for freezing--Freezing of foods and freezing effects--Storage stability of frozen foods--Effect of freezing on microorganisms--Some characteristics of psychrotrophs and psychrophiles--The effect of low temperatures on microbial physiologic mechanisms--Nature of the low heat resistance of psychrotrophs/psychrophiles--17. Food Protection with High Temperatures:- Factors affecting Heat Resistance of microorganisms--Relative heat resistance of Microorganisms--Thermal destruction of microorganisms--Some characteristics of Thermophiles--Other characteristics of thermophilic microorganisms--Canned Food Spoilage--18. Protection of Foods by Drying:-Preparation and drying of low-moisture foods--Effect of drying on Microorganisms--Storage stability of dried foods--Intermediate-moisture foods--19. Other Food Protection Methods:- High Hydrostatic Pressures (HHP,HPP)--Pulsed electric fields--Aseptic packaging--Manothermosonication (Thermoultransonication)--PART VI: INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY CONTROL, AND MICROBIOLOGICAL CRITERIA:- 20. Indicators of Food Microbial Quality and Safety:- Some indicators of product quality--Indicators of food safety--The possible overuse of fecal indicator organisms--Predictive microbiology/microbial modeling--21. The HACCP and FSO systems for food safety:- Hazard Analysis Critical control point (HACCP) system--Food safety objective (FSO)--Microbiological criteria--PART VIII: FOODBORNE DISEASES:- 22. Introduction to Foodborne Pathogens:- Introduction--Host invasion--Quorum sensing--Biofilms--Sigma (8) factors--Pathogenesis--Summary--23. Staphylococcal Gastroenteritis:- Species of concern in foods--