Food Microbiology: Fundamentals and Frontiers 5/e 2020
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內容簡介
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.
目次
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
ISBN-13碼 :
9781555819965
ISBN-10碼 :
1555819974
出版日期 :
2019
版次 :
5
書系代碼 :
19272
作者 :
Michael P. Doyle.Francisco Diez-Gonzalez.Colin Hill
開數 :
菊8開
頁數 :
1100
裝訂 :
精裝
印刷 :
彩色
定價 :
4600