Food Microbiology
Námskeið
- MFR1106 Matvælafræði
- MAT304G Matvælaörverufræði
Ensk lýsing:
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images.
Lýsing:
Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images.
Annað
- Höfundar: Martin R Adams, Maurice O Moss, Peter McClure
- Útgáfa:4
- Útgáfudagur: 2016-01-13
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- Format:ePub
- ISBN 13: 9781782627623
- Print ISBN: 9781849739603
- ISBN 10: 1782627626
Efnisyfirlit
- Cover
- Title
- Copyright
- Contents
- Chapter 1 The Scope of Food Microbiology
- 1.1 Micro-organisms and Food
- 1.1.1 Food Spoilage/Preservation
- 1.1.2 Food Safety
- 1.1.3 Fermentation
- 1.2 Microbiological Quality Assurance
- 1.1 Micro-organisms and Food
- Chapter 2 Micro-organisms and Food Materials
- 2.1 Diversity of Habitat
- 2.2 Micro-organisms in the Atmosphere
- 2.2.1 Airborne Bacteria
- 2.2.2 Airborne Fungi
- 2.3 Micro-organisms of Soil
- 2.4 Micro-organisms of Water
- 2.5 Micro-organisms of Plants
- 2.6 Micro-organisms of Animal Origin
- 2.6.1 The Skin
- 2.6.2 The Nose and Throat
- 2.7 Conclusions
- Chapter 3 Factors Affecting the Growth and Survival of Micro-organisms in Foods
- 3.1 Microbial Growth
- 3.2 Intrinsic Factors (Substrate Limitations)
- 3.2.1 Nutrient Content
- 3.2.2 pH and Buffering Capacity
- 3.2.3 Redox Potential, Eh
- 3.2.4 Antimicrobial Barriers and Constituents
- 3.2.5 Water Activity
- 3.3 Extrinsic Factors (Environmental Limitations)
- 3.3.1 Relative Humidity
- 3.3.2 Temperature
- 3.3.3 Gaseous Atmosphere
- 3.4 Implicit Factors
- 3.5 Predictive Food Microbiology
- Chapter 4 The Microbiology of Food Preservation
- 4.1 Heat Processing
- 4.1.1 Pasteurization and Commercial Sterilization (Appertization)
- 4.1.2 Quantifying the Thermal Death of Micro-organisms: D and z Values
- 4.1.3 Heat Sensitivity of Micro-organisms
- 4.1.4 Describing a Heat Process
- 4.1.5 Spoilage of Canned Foods
- 4.1.6 Aseptic Packaging
- 4.2 Irradiation
- 4.2.1 Microwave Radiation
- 4.2.2 UV Radiation
- 4.2.3 Ionizing Radiation
- 4.3 High-pressure Processing – Pascalization
- 4.4 Low-temperature Storage – Chilling and Freezing
- 4.4.1 Chill Storage
- 4.4.2 Freezing
- 4.5 Chemical Preservatives
- 4.5.1 Organic Acids and Esters
- 4.5.2 Nitrite
- 4.5.3 Sulfur Dioxide
- 4.5.4 Natamycin
- 4.5.5 ‘Natural’ Food Preservatives
- 4.6 Modification of Atmosphere
- 4.7 Control of Water Activity
- 4.8 Compartmentalization
- 4.1 Heat Processing
- Chapter 5 Microbiology of Primary Food Commodities
- 5.1 What is Spoilage?
- 5.2 Milk
- 5.2.1 Composition
- 5.2.2 Microflora of Raw Milk
- 5.2.3 Heat Treatment of Milk
- 5.2.4 Milk Products
- 5.3 Meat
- 5.3.1 Structure and Composition
- 5.3.2 The Microbiology of Primary Processing
- 5.3.3 Spoilage of Fresh Meat
- 5.4 Fish
- 5.4.1 Structure and Composition
- 5.4.2 The Microbiology of Primary Processing
- 5.4.3 Crustaceans and Molluscs
- 5.4.4 Spoilage of Fresh Fish
- 5.5 Plant Products
- 5.5.1 Cereals
- 5.5.2 Preservation of High-moisture Cereals
- 5.5.3 Pulses, Nuts and Oilseeds
- 5.5.4 Fruits and Fruit Products
- 5.5.5 Vegetables and Vegetable Products
- 6.1 Food Hazards
- 6.2 Significance of Foodborne Disease
- 6.3 Incidence of Foodborne Illness
- 6.4 Risk Factors Associated with Foodborne Illness
- 6.5 The Changing Scene and Emerging Pathogens
- 6.6 The Site of Foodborne Illness. the Alimentary Tract: its Function and Microflora
- 6.7 The Pathogenesis of Diarrhoeal Disease
- 7.1 Aeromonas hydrophila
- 7.1.1 Introduction
- 7.1.2 The Organism and its Characteristics
- 7.1.3 Pathogenesis and Clinical Features
- 7.1.4 Isolation and Identification
- 7.1.5 Association with Foods
- 7.2 Bacillus cereus and Other Bacillus Species
- 7.2.1 Introduction
- 7.2.2 The Organism and its Characteristics
- 7.2.3 Pathogenesis and Clinical Features
- 7.2.4 Isolation and Identification
- 7.2.5 Association with Foods
- 7.3 Brucella
- 7.3.1 Introduction
- 7.3.2 The Organism and its Characteristics
- 7.3.3 Pathogenesis and Clinical Features
- 7.3.4 Isolation and Identification
- 7.3.5 Association with Foods
- 7.4 Campylobacter
- 7.4.1 Introduction
- 7.4.2 The Organism and its Characteristics
- 7.4.3 Pathogenesis and Clinical Features
- 7.4.4 Isolation and Identification
- 7.4.5 Association with Foods
- 7.5 Clostridium botulinum
- 7.5.1 Introduction
- 7.5.2 The Organism and its Characteristics
- 7.5.3 Pathogenesis and Clinical Features
- 7.5.4 Isolation and Identification
- 7.5.5 Association with Foods
- 7.6 Clostridium perfringens
- 7.6.1 Introduction
- 7.6.2 The Organism and its Characteristics
- 7.6.3 Pathogenesis and Clinical Features
- 7.6.4 Isolation and Identification
- 7.6.5 Association with Foods
- 7.7 Cronobacter Species
- 7.7.1 Introduction
- 7.7.2 The Organism and its Characteristics
- 7.7.3 Pathogenesis and Clinical Features
- 7.7.4 Isolation and Identification
- 7.7.5 Association with Foods
- 7.8 Escherichia coli
- 7.8.1 Introduction
- 7.8.2 The Organism and its Characteristics
- 7.8.3 Pathogenesis and Clinical Features
- 7.8.4 Isolation and Identification
- 7.8.5 Association with Foods
- 7.9 Listeria monocytogenes
- 7.9.1 Introduction
- 7.9.2 The Organism and its Characteristics
- 7.9.3 Pathogenesis and Clinical Features
- 7.9.4 Isolation and Identification
- 7.9.5 Association with Foods
- 7.10 Mycobacterium Species
- 7.10.1 Introduction
- 7.10.2 The Organism and its Characteristics
- 7.10.3 Pathogenesis and Clinical Features
- 7.10.4 Isolation and Identification
- 7.10.5 Association with Foods
- 7.11 Plesiomonas shigelloides
- 7.11.1 Introduction
- 7.11.2 The Organism and its Characteristics
- 7.11.3 Pathogenesis and Clinical Features
- 7.11.4 Isolation and Identification
- 7.11.5 Association with Foods
- 7.12 Salmonella
- 7.12.1 Introduction
- 7.12.2 The Organism and its Characteristics
- 7.12.3 Pathogenesis and Clinical Features
- 7.12.4 Isolation and Identification
- 7.12.5 Association with Foods
- 7.13 Shigella
- 7.13.1 Introduction
- 7.13.2 The Organism and its Characteristics
- 7.13.3 Pathogenesis and Clinical Features
- 7.13.4 Isolation and Identification
- 7.13.5 Association with Foods
- 7.14 Staphylococcus aureus
- 7.14.1 Introduction
- 7.14.2 The Organism and its Characteristics
- 7.14.3 Pathogenesis and Clinical Features
- 7.14.4 Isolation and Identification
- 7.14.5 Association with Foods
- 7.15 Vibrio
- 7.15.1 Introduction
- 7.15.2 The Organisms and their Characteristics
- 7.15.3 Pathogenesis and Clinical Features
- 7.15.4 Isolation and Identification
- 7.15.5 Association with Foods
- 7.16 Yersinia enterocolitica
- 7.16.1 Introduction
- 7.16.2 The Organism and its Characteristics
- 7.16.3 Pathogenesis and Clinical Features
- 7.16.4 Isolation and Identification
- 7.16.5 Association with Foods
- 7.17 Scombrotoxic Fish Poisoning
- 7.18 Conclusion
- 8.1 Helminths and Nematodes
- 8.1.1 Platyhelminths: Liver Flukes and Tapeworms
- 8.1.2 Roundworms
- 8.2 Protozoa
- 8.2.1 Giardia lamblia
- 8.2.2 Entamoeba histolytica
- 8.2.3 Sporozoid Protozoa
- 8.3 Toxigenic Algae
- 8.3.1 Dinoflagellate Toxins
- 8.3.2 Cyanobacterial Toxins
- 8.3.3 Toxic Diatoms
- 8.4 Toxigenic Fungi
- 8.4.1 Mycotoxins and Mycophagy
- 8.4.2 Mycotoxins of Aspergillus
- 8.4.3 Mycotoxins of Penicillium
- 8.4.4 Mycotoxins of Fusarium
- 8.4.5 Mycotoxins of Other Fungi
- 8.5 Foodborne Viruses
- 8.5.1 Polio
- 8.5.2 Hepatitis A and E
- 8.5.3 Gastroenteritis Viruses
- 8.5.4 Sources of Food Contamination
- 8.5.5 Control
- 8.6 Spongiform Encephalopathies
- 9.1 Introduction
- 9.2 Yeasts
- 9.3 Lactic Acid Bacteria
- 9.4 Activities of Lactic Acid Bacteria in Foods
- 9.4.1 Antimicrobial Activity of Lactic Acid Bacteria
- 9.4.2 Health-promoting Effects of Lactic Acid Bacteria-Probiotics
- 9.4.3 The Malo-lactic Fermentation
- 9.5 Fermented Milks
- 9.5.1 Yoghurt
- 9.5.2 Other Fermented Milks
- 9.6 Cheese
- 9.7 Fermented Plant Products
- 9.7.1 Sauerkraut and Kimchi
- 9.7.2 Olives
- 9.7.3 Cucumbers
- 9.7.4 Fermented Legumes
- 9.8 Fermented Meats
- 9.9 Fermented Fish
- 9.10 Beer
- 9.11 Vinegar
- 9.12 Mould Fermentations
- 9.12.1 Tempeh
- 9.12.2 Soy Sauce and Rice Wine
- 9.12.3 Mycoprotein
- 9.13 Conclusion
- 10.1 Microbiological Quality and Indicator Organisms
- 10.2 Direct Examination
- 10.3 Cultural Techniques
- 10.4 Enumeration Methods
- 10.4.1 Plate Counts
- 10.4.2 Most Probable Number Counts
- 10.5 Alternative Methods
- 10.5.1 Chemical Analysis
- 10.5.2 Dye-reduction Tests
- 10.5.3 Electrical Methods
- 10.5.4 ATP Determination
- 10.6 Rapid Methods for the Detection of Specific Organisms and Toxins
- 10.6.1 Immunological Methods
- 10.6.2 DNA/RNA Methodology
- 10.6.3 Subtyping
- 10.7 Quality Assurance of Laboratory Performance
- 10.7.1 Use of Validated Methods
- 10.7.2 Laboratory Accreditation
- 11.1 Quality and Criteria
- 11.2 Sampling Schemes
- 11.2.1 Two-class Attributes Plans
- 11.2.2 Three-class Attributes Plans
- 11.2.3 Choosing a Plan Stringency
- 11.2.4 Variables Acceptance Sampling
- 11.3 Quality Control Using Microbiological Criteria
- 11.4 Control at Source
- 11.4.1 Training
- 11.4.2 Facilities and Operations
- 11.4.3 Equipment
- 11.4.4 Cleaning and Disinfection
- 11.5 Codes of Good Manufacturing Practice
- 11.6 The Hazard Analysis and Critical Control Point (HACCP) Concept
- 11.6.1 Hazard Analysis
- 11.6.2 Identification of Critical Control Points (CCPs)
- 11.6.3 Establishment of CCP Critical Limits
- 11.6.4 Monitoring Procedures for CCPs
- 11.6.5 Protocols for CCP Deviations
- 11.6.6 Verification
- 11.6.7 Record Keeping
- 11.6.8 Review HACCP Plan
- 11.7 Quality Systems: BS 5750 and ISO 9000 Series
- 11.8 Risk Analysis
- Information Sources on the Internet
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