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Food microbiology

Author: M R Adams; M O Moss
Publisher: Cambridge : Royal Society of Chemistry, ©1995.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality  Read more...
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Additional Physical Format: Online version:
Adams, M.R.
Food microbiology.
Cambridge : Royal Society of Chemistry, ©1995
(OCoLC)694111448
Document Type: Book
All Authors / Contributors: M R Adams; M O Moss
ISBN: 0854045090 9780854045099
OCLC Number: 32296623
Description: xiii, 398 pages : illustrations ; 24 cm
Contents: The Scope of Food Microbiology --
Micro-organisms and Food --
Food Spoilage/Preservation --
Food Safety --
Fermentation --
Microbiological Quality Assurance --
Micro-organisms and Food Materials --
Diversity of Habitat --
Micro-organisms in the Atmosphere --
Airborne Bacteria --
Airborne Fungi --
Micro-organisms of Soil --
Micro-organisms of Water --
Micro-organisms of Plants --
Micro-organisms of Animal Origin --
The Skin --
The Nose and Throat --
Factors Affecting the Growth and Survival of Micro-organisms in Foods --
Microbial Growth --
Intrinsic Factors (Substrate Limitations) --
Nutrient Content --
pH and Buffering Capacity --
Redox Potential, E[subscript h] --
Antimicrobial Barriers and Constituents --
Water Activity --
Extrinsic Factors (Environmental Limitations) --
Relative Humidity --
Temperature --
Gaseous Atmosphere --
Implicit Factors --
Predictive Food Microbiology --
The Microbiology of Food Preservation --
Heat Processing --
Pasteurization and Appertization --
Quantifying the Thermal Death of Micro-organisms: D and z Values --
Heat Sensitivity of Micro-organisms --
Describing a Heat Process --
Spoilage of Canned Foods --
Aseptic Packaging --
Irradiation --
Microwave Radiation --
UV Radiation --
Ionizing Radiation --
High-pressure Processing --
Pascalization --
Low-temperature Storage --
Chilling and Freezing --
Chill Storage --
Freezing --
Chemical Preservatives --
Organic Acids and Esters --
Nitrite --
Sulfur Dioxide --
'Natural' Food Preservatives --
Modification of Atmosphere. Control of Water Activity --
Compartmentalization --
Microbiology of Primary Food Commodities --
What is Spoilage? --
Milk --
Composition --
Microflora of Raw Milk --
Heat Treatment of Milk --
Milk Products --
Meat --
Structure and Composition --
The Microbiology of Primary Processing --
Spoilage of Fresh Meat --
Fish --
Structure and Composition --
The Microbiology of Primary Processing --
Crustaceans and Molluscs --
Spoilage of Fresh Fish --
Plant Products --
Cereals --
Preservation of High-moisture Cereals --
Pulses, Nuts and Oilseeds --
Fruits and Fruit Products --
Vegetables and Vegetable Products --
Food Microbiology and Public Health --
Food Hazards --
Significance of Foodborne Disease --
Incidence of Foodborne Illness --
Risk Factors Associated with Foodborne Illness --
The Site of Foodborne Illness. The Alimentary Tract: Its Function and Microflora --
The Pathogenesis of Diarrhoeal Disease --
Bacterial Agents of Foodborne Illness --
Aeromonas hydrophila --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Bacillus cereus and Other Bacillus Species --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Brucella --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Campylobacter --
The Organism and its Characteristics --
Pathogenesis and Clinical Features. Isolation and Identification --
Association with Foods --
Clostridium botulinum --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Clostridium perfringens --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Escherichia coli --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Enterotoxigenic E. coli (ETEC) --
Enteroinvasive E. coli (EIEC) --
Enteropathogenic E. coli (EPEC) --
Enterohaemorrhagic E. coli (EHEC) --
Isolation and Identification --
Association with Foods --
Listeria monocytogenes --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Mycobacterium Species --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Plesiomonas shieglloides --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Salmonella --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Enteritis --
Systemic Disease --
Isolation and Identification --
Association with Foods --
Shigella --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Staphylococcus aureus. The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Vibrio --
The Organisms and their Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Yersinia enterocolitica --
The Organism and its Characteristics --
Pathogenesis and Clinical Features --
Isolation and Identification --
Association with Foods --
Scombrotoxic Fish Poisoning --
Non-bacterial Agents of Foodborne Illness --
Helminths and Nematodes --
Platyhelminths: Liver Flukes and Tapeworms --
Roundworms --
Protozoa --
Giardia lamblia --
Entamoeba histolytica --
Sporozoid Protozoa --
Toxigenic Algae --
Dinoflagellate Toxins --
Cyanobacterial Toxins --
Toxic Diatoms --
Toxigenic Fungi --
Mycotoxins and Mycophagy --
Mycotoxins of Aspergillus --
The Aflatoxins --
The Ochratoxins --
Other Aspergillus Toxins --
Mycotoxins of Penicillium --
Yellow Rice Disease --
Mycotoxins of Fusarium --
Alimentary Toxic Aleukia --
DON and Other Trichothecenes --
Zearalenone --
Oesophageal Cancer --
Mycotoxins of Other Fungi --
Foodborne Viruses --
Polio --
Hepatitis A and E --
Gastroenteritis Viruses --
Sources of Food Contamination --
Control --
Spongiform Encephalopathies --
Fermented and Microbial Foods --
Yeasts --
Lactic Acid Bacteria --
Activities of Lactic Acid Bacteria in Foods --
Antimicrobial Activity of Lactic Acid Bacteria --
Health-promoting Effects of Lactic Acid Bacteria --
The Malo-lactic Fermentation --
Fermented Milks. Yoghurt --
Other Fermented Milks --
Cheese --
Fermented Vegetables --
Sauerkraut and Kimchi --
Olives --
Cucumbers --
Fermented Meats --
Fermented Fish --
Beer --
Vinegar --
Mould Fermentations --
Tempeh --
Soy Sauce and Rice Wine --
Mycoprotein --
Methods for the Microbiological Examination of Foods --
Indicator Organisms --
Direct Examination --
Cultural Techniques --
Enumeration Methods --
Plate Counts --
Most Probable Number Counts --
Alternative Methods --
Dye-reduction Tests --
Electrical Methods --
ATP Determination --
Rapid Methods for the Detection of Specific Organisms and Toxins --
Immunological Methods --
DNA/RNA Methodology --
Laboratory Accreditation --
Controlling the Microbiological Quality of Foods --
Quality and Criteria --
Sampling Schemes --
Two-class Attributes Plans --
Three-class Attributes Plans --
Choosing a Plan Stringency --
Variables Acceptance Sampling --
Quality Control Using Microbiological Criteria --
Control at Source --
Training --
Facilities and Operations --
Equipment --
Cleaning and Disinfection --
Codes of Good Manufacturing Practice --
The Hazard Analysis and Critical Control Point (HACCP) Concept --
Hazard Analysis --
Identification of Critical Control Points (CCPs) --
Establishment of CCP Critical Limits --
Monitoring Procedures for CCPs --
Protocols for CCP Deviations --
Verification --
Record Keeping --
Quality Systems: BS 5750 and ISO 9000 Series --
Risk Analysis.
Responsibility: M.R. Adams and M.O. Moss.

Abstract:

Directed primarily at students of microbiology and food science, this account of modern food microbiology covers a diversity of topics, from viruses to pathogenicity.  Read more...

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"... a comprehensive and absorbing book.....readable and clearly written." * Endeavor Volume 19 No 4 1995 * "...An excellent text...Will be widely used as a recommended text for students to Masters Read more...

 
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