Food Microbiology - Fundamentals and Frontiers

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.
 
Sections in this valuable reference cover material of special significance to food microbiology such as:
* stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
* commodity-oriented discussion of types of microbial food spoilage and approaches for their control
* the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
* state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
* beneficial microbes used in food fermentations and to promote human and animal health
* updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment
 
This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

List 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
An

About the author

Michael Doyle, Francisco Diez-Gonzales, Colin Hill

Summary

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

Sections in this valuable reference cover material of special significance to food microbiology such as:
* stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
* commodity-oriented discussion of types of microbial food spoilage and approaches for their control
* the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
* state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
* beneficial microbes used in food fermentations and to promote human and animal health
* updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment

This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Additional text

"In my 39 years as a food microbiologist at Texas A&M University, I have never found a text that more comprehensively covers the field than Food Microbiology: Fundamentals and Frontiers. With a team of chapter authors that resembles a “Who’s Who” list, this reference is a must-have for food safety professionals and should serve as the authoritative text for every graduate food microbiology course."
Gary R. Acuff, Professor, Food Microbiology, Texas A&M University

Product details

• Authors: Francisco Diez-Gonzalez, Michael Doyle, Michael P. Doyle, Mp Doyle, Colin Hill
• Assisted by: Francisc Diez-Gonzalez (Editor), Francisco Diez-Gonzalez (Editor), Michael P Doyle (Editor), Michael P. Doyle (Editor), Michael P. (Hope College) Doyle (Editor), Colin Hill (Editor)
• Publisher: Wiley & Sons
• Languages: English
• Product format: Hardback
• Released: 31.12.2019
• EAN: 9781555819965
• ISBN: 978-1-55581-996-5
• No. of pages: 1100
• Dimensions: 218 mm x 281 mm x 40 mm
• Weight: 2542 g
• Series: ASM Books; ASM
• Subjects: Natural sciences, medicine, IT, technology > Medicine > Clinical medicine; Komplementäre Therapien, Heilverfahren und Gesundheit, TECHNOLOGY & ENGINEERING / General, SCIENCE / Life Sciences / Evolution, MEDICAL / Microbiology / Naturopathy, Technology & Industrial Arts