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Food Microbiology
出版済み 3-5週間でお届けいたします。
An Introduction Author: Matthews, Karl R. (Rutgers University, NJ, USA) / Kniel, Kalmia E. (University of Delaware, Newark, DE, USA) / Critzer, Faith J. (University of Georgia, Athens, Georgia, USA) Publisher: WILEY ISBN: 9781683674498 Cover: PAPERBACK Date: 2024年12月 DESCRIPTION Leading textbook presenting all aspects of food microbiology Food Microbiology: An Introduction presents the basics of microorganisms that impact food safety and quality, the roles of beneficial microbes, food safety regulations, and proper practices for safe and healthy foods throughout all aspects of the supply chain. This Fifth Edition has been updated to reflect advances in research and technology and threats to the global food supply while retaining the pedagogy and structure that students and professors appreciate. Written in a clear and easy-to-understand style, the book is divided into four sections: Part I introduces the fundamentals of food microbiology, including a brief history of the field, the growth processes of food microorganisms, the biology of spores and sporeformers, techniques for enumeration and detection of organisms in food, description of rapid and automated microbial methods, and a new chapter focused on antimicrobial resistance. Part II addresses important regulatory issues and focuses on foodborne pathogenic microorganisms with chapters describing the most common bacterial species that cause foodborne diseases, as well as discussion of parasites, viruses, and prions. Part III explores nonpathogenic microbes important in food, including those responsible for fermentations and food spoilage. Part IV focuses on the control of microorganisms in food, including chemical antimicrobials, biological and physical methods of food preservation, nonthermal processing, and food safety systems. Food Microbiology: An Introduction also includes updated information on: The growing threats of antimicrobial resistance and climate change and their potential impacts on the global food supply Use of next-generation sequencing techniques in the identification of microbes in food Expanded discussion on sanitizers, disinfectants, and nonthermal processing treatments Up-to-date information on the Food Safety Modernization Act, hazard analysis and critical control points, and good manufacturing practices Food Microbiology: An Introduction is an essential textbook for undergraduate and graduate students in food science, nutrition, and microbiology, providing the knowledge and tools necessary to navigate the complexities of food microbiology in the 21st century. TABLE OF CONTENTS Section I Basics of Food Microbiology 1 The Trajectory of Food Microbiology 2 Microbial Growth, Survival, and Death in Foods 3 Spores and Their Significance 4 Detection and Enumeration of Microbes in Food 5 Rapid and Automated Microbial Methods 6 Antimicrobial Resistance Section II Foodborne Pathogenic Microorganisms 7 Regulatory Issues 8 Bacillus cereus 9 Campylobacter Species 10 Clostridium botulinum 11 Clostridium perfringens 12 Shiga Toxin-Producing Escherichia coli 13 Listeria monocytogenes 14 Salmonella Species 15 Shigella Species 16 Staphylococcus aureus 17 Vibrio Species 18 Yersinia enterocolitica 19 Parasites 20 Viruses and Prions Section III other Microbes Important in Food 21 Lactic Acid Bacteria and Their Fermentation Products 22 Yeast- Based and Other Fermentations 23 Spoilage Organisms 24 Molds 25 Indicator Microorganisms and Microbiological Criteria Section IV Control of Microorganisms in Food 26 Chemical Antimicrobials 27 Biologically Based Preservation and Probiotic Bacteria 28 Physical Methods of Food Preservation 29 Nonthermal Processing 30 Food Safety Systems
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