Food microbiology:
"This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field." "It covers the three main aspects of the interaction between microorganisms an...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
RSC Publ.
2008
|
| Ausgabe: | 3. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field." "It covers the three main aspects of the interaction between microorganisms and food - spoilage, food borne illness and fermentation -and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health." "The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food sciences. It will also be valuable to researchers, teachers and practising food microbiologists."--BOOK JACKET. |
| Beschreibung: | Previous ed.: 2000 |
| Beschreibung: | XIV, 463 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9780854042845 0854042849 |
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| 100 | 1 | |a Adams, Martin R. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food microbiology |c Martin R. Adams and Maurice O. Moss |
| 250 | |a 3. ed. | ||
| 264 | 1 | |a Cambridge [u.a.] |b RSC Publ. |c 2008 | |
| 300 | |a XIV, 463 S. |b Ill., graph. Darst. |c 24 cm | ||
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| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Previous ed.: 2000 | ||
| 520 | 1 | |a "This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field." "It covers the three main aspects of the interaction between microorganisms and food - spoilage, food borne illness and fermentation -and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health." "The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food sciences. It will also be valuable to researchers, teachers and practising food microbiologists."--BOOK JACKET. | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Food |x Microbiology | |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| _version_ | 1804137703974895616 |
|---|---|
| adam_text | CONTENTS CHAPTER 1 THE SCOPE OF FOOD MICROBIOLOGY 1.1 MICRO-ORGANISMS
AND FOOD 2 1.1.1 FOOD SPOILAGE/PRESERVATION 2 1.1.2 FOOD SAFETY 4 1.1.3
FENNENTATION 4 1.2 MICROBIOLOGICAL QUALITY ASSURANCE 4 CHAPTER 2
MICRO-ORGANISMS AND FOOD MATERIALS 2.1 DIVERSITY OF HABITAT 5 2.2
MICRO-ORGANISMS IN THE ATMOSPHERE 6 2.2.1 AIRBORNE BACTERIA 7 2.2.2
AIRBORNE FUNGI 8 2.3 MICRO-ORGANISMS OF SOIL 11 2.4 MICRO-ORGANISMS OF
WATER 13 2.5 MICRO-ORGANISMS OF PLANTS 15 2.6 MICRO-ORGANISMS OF
ANIMALORIGIN 18 2.6.1 THE SKIN 18 2.6.2 THE NOSE AND THROAT 19 2.7
CONCLUSIONS 19 CHAPTER 3 FACTORS AFFECTING THE GROWTH AND SURVIVAL OF
MICRO-ORGANISMS IN FOODS 3.1 MICROBIAL GROWTH 20 3.2 INTRINSIE FACTORS
(SUBSTRATE LIMITATIONS) 23 3.2.1 NUTRIENT CONTENT 23 3.2.2 PH AND
BUFFERING CAPACITY 24 3.2.3 REDOX POTENTIAL, EH 28 VII VIII 3.2.4
ANTIMICROBIAL BARRIERS AND CONSTITUENTS 3.2.5 WATER ACTIVITY 3.3
EXTRINSIE 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 CONTENTS 32 36 45 45 46 48 49 52 4.1 HEAT
PROCESSING 63 4.1.1 PASTEURIZATION AND APPERTIZATION 63 4.1.2
QUANTIFYING THE THERMAL DEATH OF MIERE- ORGANISMS: D AND Z VALUES 66
4.1.3 HEAT SENSITIVITY OF MICRO-ORGANISMS 68 4.1.4 DESCRIBING A HEAT
PROCESS 72 4.1.5 SPOILAGE OF CANNED FOODS 77 4.1.6 ASEPTIC PACKAGING 80
4.2 IRRADIATION 81 4.2.1 MICROWAVE RADIATION 82 4.2.2 UV RADIATION 83
4.2.3 IONIZING RADIATION 85 4.3 HIGH-PRESSURE PROCESSING-PASCALIZATION
90 4.4 LOW-TEMPERATURE STORAGE-CHILLING AND FREEZING 92 4.4.1 CHILL
STORAGE 93 4.4.2 FREEZING 96 4.5 CHEMICAL PRESERVATIVES 98 4.5.1 ORGANIC
ACIDS AND ESTERS 99 4.5.2 NITRITE 102 4.5.3 SULFUR DIOXIDE 106 4.5.4
NATAMYCIN 107 4.5.5 NATURAL FOOD PRESERVATIVES 107 4.6 MODIFICATION OF
ATMOSPHERE 108 4.7 CONTROL OF WATER ACTIVITY 112 4.8
COMPARTMENTALIZATION 115 CHAPTER 4 THE MICROBIOLOGY OF FOOD PRESERVATION
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 119 121 121 123
CONTENTS IX 5.2.3 HEAT TREATMENT OF MILK 127 5.2.4 MILK PRODUCTS 130 5.3
MEAT 131 5.3.1 STRUCTURE AND COMPOSITION 132 5.3.2 THE MICROBIOLOGY OF
PRIMARY PROCESSING 134 5.3.3 SPOILAGE OF FRESH MEAT 136 5.4 FISH 139
5.4.1 STRUCTURE AND COMPOSITION 140 5.4.2 THE MICROBIOLOGY OF PRIMARY
PROCESSING 140 5.4.3 CRUSTACEANS AND MOLLUSCS 141 5.4.4 SPOILAGE OF
FRESH FISH 142 5.5 PLANT PRODUCTS 145 5.5.1 CEREALS 147 5.5.2
PRESERVATION OF HIGH-RNOISTURE CEREALS 149 5.5.3 PULSES, NUTS AND
OILSEEDS 149 5.5.4 FRUITS AND FRUIT PRODUCTS 151 5.5.5 VEGETABLES AND
VEGETABLE PRODUCTS 153 CHAPTER 6 FOOD MICROBIOLOGY AND PUBLIC HEALTH 6.1
FOOD HAZARDS 158 6.2 SIGNIFICANCE OF FOODBORNE DISEASE 160 6.3 INCIDENCE
OF FOODBORNE ILLNESS 165 6.4 RISK FACTORS ASSOCIATED WITH FOODBORNE
ILLNESS 169 6.5 THE CHANGING SCENE AND EMERGING PATHOGENS 171 6.6 THE
SITE OF FOODBORNE IILNESS. THE ALIMENTARY TRACT: ITS FUNCTION AND
MICROFLORA 172 6.7 THE PATHOGENESIS OF DIARRHOEAL DISEASE 176 CHAPTER 7
SSACTERIAL AGENTS OF FOODBORNE ILLNESS 7.1 AEROMONAS HYDROPHILA 182 7.1.1
INTRODUCTION 182 7.1.2 THE ORGANISM AND ITS CHARACTERISTICS 183 7.1.3
PATHOGENESIS AND CLINICAL FEATURES 184 7.1.4 ISOLATION AND
IDENTIFICATION 184 7.1.5 ASSOCIATION WITH FOODS 184 7.2 BACILLUS CEREUS
AND OTHER BACILLUS SPECIES 185 7.2.1 INTRODUCTION 185 7.2.2 THE ORGANISM
AND ITS CHARACTERISTICS 186 7.2.3 PATHOGENESIS AND CLINICAL FEATURES 186
7.2.4 ISOLATION AND IDENTIFICATION 188 7.2.5 ASSOCIATION WITH FOODS 189
X 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 CAMPYLOBAETER 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 ENTEROBACTERSAKAZAKII 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 MONOEYTOGENES 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 CONTENTS
190 190 191 191 191 192 192 192 193 194 195 196 198 198 199 202 205 205
209 209 211 211 212 213 214 214 214 215 215 215 216 216 217 218 222 223
224 224 226 227 228 229 231 231 232 232 7.10.4 ISOLATION AND
IDENTIFICATION 233 7.10.5 ASSOCIATION WITH FOODS 233 7.11 PLESIOMONAS
SHIGELLOIDES 234 7.11.1 INTRODUCTION 234 7.11.2 THE ORGANISM AND ITS
CHARACTERISTICS 234 7.11.3 PATHOGENESIS AND CLINICAL FEATURES 235 7.11.4
ISOLATION AND IDENTIFICATION 235 7.11.5 ASSOCIATION WITH FOODS 235 7.12
SALMONELLA 235 7.12.1 INTRODUCTION 235 7.12.2 THE ORGANISM AND ITS
CHARACTERISTICS 237 7.12.3 PATHOGENESIS AND CLINICAL FEATURES 238 7.12.4
ISOLATION AND IDENTIFICATION 241 7.12.5 ASSOCIATION WITH FOODS 244 7.13
SHIGELLA 249 7.13.1 INTRODUCTION 249 7.13.2 THE ORGANISM AND ITS
CHARACTERISTICS 250 7.13.3 PATHOGENESIS AND CLINICAL FEATURES 250 7.13.4
ISOLATION AND IDENTIFICATION 251 7.13.5 ASSOCIATION WITH FOODS 251 7.14
STAPHYLOCOCCUS AUREUS 252 7.14.1 INTRODUCTION 252 7.14.2 THE ORGANISM
AND ITS CHARACTERISTICS 252 7.14.3 PATHOGENESIS AND CLINICAL FEATURES
254 7.14.4 ISOLATION AND IDENTIFICATION 255 7.14.5 ASSOCIATION WITH
FOODS 256 7.15 VIBRIO 257 7.15.1 INTRODUCTION 257 7.15.2 THE ORGANISMS
AND THEIR CHARACTERISTICS 259 7.15.3 PATHOGENESIS AND CLINICAL FEATURES
260 7.15.4 ISOLATION AND IDENTIFICATION 261 7.15.5 ASSOCIATION WITH
FOODS 262 7.16 YERSINIA ENTEROCOLITICA 262 7.16.1 INTRODUCTION 262
7.16.2 THE ORGANISM AND ITS CHARACTERISTICS 263 7.16.3 PATHOGENESIS AND
CLINICAL FEATURES 265 7.16.4 ISOLATION AND IDENTIFICATION 266 7.16.5
ASSOCIATION WITH FOODS 266 7.17 SCOMBROTOXIC FISH POISONING 267 7.18
CONCLUSION 268 CHAPTER 8 NON-BACTERIAL AGENTS OF FOODBORNE ILLNESS 8.1
HELMINTHS AND NEMATODES 270 8.1.1 PLATYHELMINTHS: LIVER FLUKES AND
TAPEWORMS 270 8.1.2 ROUNDWORMS 272 XII CONTENTS 8.2 PROTOZOA 274 8.2.1
GIARDIA LAMBLIA 275 8.2.2 ENTAMOEBA HISTOLYTICA 276 8.2.3 SPOROZOID
PROTOZOA 276 8.3 TOXIGENIE ALGAE 277 8.3.1 DINOFLAGELLATE TOXINS 277
8.3.2 CYANOBAETERIAL TOXINS 279 8.3.3 TOXIE DIATOMS 279 8.4 TOXIGENIE
FUNGI 280 8.4.1 MYCOTOXINS AND MYCOPHAGY 281 8.4.2 MYEOTOXINS OF
ASPERGILLUS 282 8.4.3 MYCOTOXINS OF PENICILLIUM 290 8.4.4 MYCOTOXINS OF
FUSARIUM 292 8.4.5 MYCOTOXINS OF OTHER FUNGI 297 8.5 FOODBORNE VIRUSES
300 8.5.1 POLIO 301 8.5.2 HEPATITIS A AND E 301 8.5.3 GASTROENTERITIS
VIRUSES 303 8.5.4 SOUREES OF FOOD CONTAMINATION 304 8.5.5 CONTRAL 306
8.6 SPONGIFORM ENCEPHALOPATHIES 307 CHAPTER 9 FERMENTED AND MICROBIAL
FOODS 9.1 IN TRODUETION 310 9.2 YEASTS 312 9.3 LACTIE ACID BACTERIA 314
9.4 AETIVITIES OF LAETIC ACID BACTERIA IN FOODS 317 9.4.1 ANTIMIEROBIAL
ACTIVITY OF LACTIE ACID BACTERIA 317 9.4.2 HEALTH-PROMOTING EFFECTS OF
LAETIC ACID BACTERIA-PROBIOTICS 320 9.4.3 THE MALO-LACTIC FERMENTATION
322 9.5 FERMENTED MILKS 323 9.5.1 YOGHURT 323 9.5.2 OTHER FERMENTED
MILKS 327 9.6 CHEESE 330 9.7 FERMENTED VEGETABLES 336 9.7.1 SAUERKRAUT
AND KIMCHI 336 9.7.2 OLIVES 340 9.7.3 CUEUMBERS 341 9.8 FERMENTED MEATS
343 9.9 FENNENTED FISH 346 9.1 0 BEER 348 9.11 VINEGAR 356 9.12 MOULD
FERMENTATIONS 362 CONTENTS XIII 9.12.1 TEMPEH 362 9.12.2 SOY SAUCE AND
RICE WINE 365 9.12.3 MYCOPROTEIN 368 9.13 CONCLUSION 369 CHAPTER 10
METHODS FOR THE MICROBIO1OGICAL EXAMINATION OF FOODS 10.1 INDICATOR
ORGANISMS 370 10.2 DIRECT EXAMINATION 373 10.3 CULTURAL TECHNIQUES 374
10.4 ENUMERATION METHODS 377 10.4.1 PLATE COUNTS 377 10.4.2 MOST
PROBABLE NUMBER COUNTS 380 10.5 ALTERNATIVE METHODS 381 10.5.1
DYE-REDUCTION TESTS 382 10.5.2 ELECTRICAL METHODS 382 10.5.3 ATP
DETERMINATION 386 10.6 RAPID METHODS FOR THE DETECTION OF SPECIFIC
ORGANISMS AND TOXINS 388 10.6.1 IMMUNOLOGICAL METHODS 388 10.6.2 DNA/RNA
METHODOLOGY 389 10.6.3 SUBTYPING 393 10.7 LABORATORY ACCREDITATION 394
CHAPTER 11 CONTROLLING THE MICROBIOLOGICAL QUALITY OF FOODS 1I.L QUALITY
AND CRITERIA 396 11.2 SAMPLING SCHEMES 399 11.2.1 TWO-C1ASS ATTRIBUTES
PLANS 399 11.2.2 THREE-CLASS ATTRIBUTES PLANS 402 11.2.3 CHOOSING A PLAN
STRINGENCY 405 11.2.4 VARIABLES ACCEPTANCE SAMPLING 407 11.3 QUALITY
CONTROL USING MICROBIO1OGICA1 CRITERIA 410 11.4 CONTRO1 AT SOURCE 412
11.4.1 TRAINING 412 11.4.2 FACILITIES AND OPERATIONS 413 11.4.3
EQUIPMENT 415 11.4.4 CLEANING AND DISINFECTION 418 11.5 CODES OF GOOD
MANUFACTURING PRACTICE 425 11.6 THE HAZARD ANALYSIS AND CRITICAL CONTROL
POINT (HACCP) CONCEPT 425 11.6.1 HAZARD ANALYSIS 428 11.6.2
IDENTIFICATION OF CRITICAL CONTRO1 POINTS (CCPS) 429 CONTENTS XIV 11.6.3
ESTABLISHMENT OF CCP CRITICAL LIMITS 429 11.6.4 MONITORING PROCEDURES
FUER CCPS 431 11.6.5 PROTOCOLS FUER CCP DEVIATIONS 431 11.6.6 VERIFICATION
432 11.6.7 RECORD KEEPING 432 11.7 QUALITY SYSTEMS: BS 5750 AND ISO 9000
SERIES 434 11.8 RISK ANALYSIS 436 CHAPTER 12 FURTHER READING SUBJECT
INDEX 440 447
|
| adam_txt |
CONTENTS CHAPTER 1 THE SCOPE OF FOOD MICROBIOLOGY 1.1 MICRO-ORGANISMS
AND FOOD 2 1.1.1 FOOD SPOILAGE/PRESERVATION 2 1.1.2 FOOD SAFETY 4 1.1.3
FENNENTATION 4 1.2 MICROBIOLOGICAL QUALITY ASSURANCE 4 CHAPTER 2
MICRO-ORGANISMS AND FOOD MATERIALS 2.1 DIVERSITY OF HABITAT 5 2.2
MICRO-ORGANISMS IN THE ATMOSPHERE 6 2.2.1 AIRBORNE BACTERIA 7 2.2.2
AIRBORNE FUNGI 8 2.3 MICRO-ORGANISMS OF SOIL 11 2.4 MICRO-ORGANISMS OF
WATER 13 2.5 MICRO-ORGANISMS OF PLANTS 15 2.6 MICRO-ORGANISMS OF
ANIMALORIGIN 18 2.6.1 THE SKIN 18 2.6.2 THE NOSE AND THROAT 19 2.7
CONCLUSIONS 19 CHAPTER 3 FACTORS AFFECTING THE GROWTH AND SURVIVAL OF
MICRO-ORGANISMS IN FOODS 3.1 MICROBIAL GROWTH 20 3.2 INTRINSIE FACTORS
(SUBSTRATE LIMITATIONS) 23 3.2.1 NUTRIENT CONTENT 23 3.2.2 PH AND
BUFFERING CAPACITY 24 3.2.3 REDOX POTENTIAL, EH 28 VII VIII 3.2.4
ANTIMICROBIAL BARRIERS AND CONSTITUENTS 3.2.5 WATER ACTIVITY 3.3
EXTRINSIE 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 CONTENTS 32 36 45 45 46 48 49 52 4.1 HEAT
PROCESSING 63 4.1.1 PASTEURIZATION AND APPERTIZATION 63 4.1.2
QUANTIFYING THE THERMAL DEATH OF MIERE- ORGANISMS: D AND Z VALUES 66
4.1.3 HEAT SENSITIVITY OF MICRO-ORGANISMS 68 4.1.4 DESCRIBING A HEAT
PROCESS 72 4.1.5 SPOILAGE OF CANNED FOODS 77 4.1.6 ASEPTIC PACKAGING 80
4.2 IRRADIATION 81 4.2.1 MICROWAVE RADIATION 82 4.2.2 UV RADIATION 83
4.2.3 IONIZING RADIATION 85 4.3 HIGH-PRESSURE PROCESSING-PASCALIZATION
90 4.4 LOW-TEMPERATURE STORAGE-CHILLING AND FREEZING 92 4.4.1 CHILL
STORAGE 93 4.4.2 FREEZING 96 4.5 CHEMICAL PRESERVATIVES 98 4.5.1 ORGANIC
ACIDS AND ESTERS 99 4.5.2 NITRITE 102 4.5.3 SULFUR DIOXIDE 106 4.5.4
NATAMYCIN 107 4.5.5 'NATURAL'FOOD PRESERVATIVES 107 4.6 MODIFICATION OF
ATMOSPHERE 108 4.7 CONTROL OF WATER ACTIVITY 112 4.8
COMPARTMENTALIZATION 115 CHAPTER 4 THE MICROBIOLOGY OF FOOD PRESERVATION
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 119 121 121 123
CONTENTS IX 5.2.3 HEAT TREATMENT OF MILK 127 5.2.4 MILK PRODUCTS 130 5.3
MEAT 131 5.3.1 STRUCTURE AND COMPOSITION 132 5.3.2 THE MICROBIOLOGY OF
PRIMARY PROCESSING 134 5.3.3 SPOILAGE OF FRESH MEAT 136 5.4 FISH 139
5.4.1 STRUCTURE AND COMPOSITION 140 5.4.2 THE MICROBIOLOGY OF PRIMARY
PROCESSING 140 5.4.3 CRUSTACEANS AND MOLLUSCS 141 5.4.4 SPOILAGE OF
FRESH FISH 142 5.5 PLANT PRODUCTS 145 5.5.1 CEREALS 147 5.5.2
PRESERVATION OF HIGH-RNOISTURE CEREALS 149 5.5.3 PULSES, NUTS AND
OILSEEDS 149 5.5.4 FRUITS AND FRUIT PRODUCTS 151 5.5.5 VEGETABLES AND
VEGETABLE PRODUCTS 153 CHAPTER 6 FOOD MICROBIOLOGY AND PUBLIC HEALTH 6.1
FOOD HAZARDS 158 6.2 SIGNIFICANCE OF FOODBORNE DISEASE 160 6.3 INCIDENCE
OF FOODBORNE ILLNESS 165 6.4 RISK FACTORS ASSOCIATED WITH FOODBORNE
ILLNESS 169 6.5 THE CHANGING SCENE AND EMERGING PATHOGENS 171 6.6 THE
SITE OF FOODBORNE IILNESS. THE ALIMENTARY TRACT: ITS FUNCTION AND
MICROFLORA 172 6.7 THE PATHOGENESIS OF DIARRHOEAL DISEASE 176 CHAPTER 7
SSACTERIAL AGENTS OF FOODBORNE ILLNESS 7.1 AEROMONAS HYDROPHILA 182 7.1.1
INTRODUCTION 182 7.1.2 THE ORGANISM AND ITS CHARACTERISTICS 183 7.1.3
PATHOGENESIS AND CLINICAL FEATURES 184 7.1.4 ISOLATION AND
IDENTIFICATION 184 7.1.5 ASSOCIATION WITH FOODS 184 7.2 BACILLUS CEREUS
AND OTHER BACILLUS SPECIES 185 7.2.1 INTRODUCTION 185 7.2.2 THE ORGANISM
AND ITS CHARACTERISTICS 186 7.2.3 PATHOGENESIS AND CLINICAL FEATURES 186
7.2.4 ISOLATION AND IDENTIFICATION 188 7.2.5 ASSOCIATION WITH FOODS 189
X 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 CAMPYLOBAETER 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 ENTEROBACTERSAKAZAKII 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 MONOEYTOGENES 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 CONTENTS
190 190 191 191 191 192 192 192 193 194 195 196 198 198 199 202 205 205
209 209 211 211 212 213 214 214 214 215 215 215 216 216 217 218 222 223
224 224 226 227 228 229 231 231 232 232 7.10.4 ISOLATION AND
IDENTIFICATION 233 7.10.5 ASSOCIATION WITH FOODS 233 7.11 PLESIOMONAS
SHIGELLOIDES 234 7.11.1 INTRODUCTION 234 7.11.2 THE ORGANISM AND ITS
CHARACTERISTICS 234 7.11.3 PATHOGENESIS AND CLINICAL FEATURES 235 7.11.4
ISOLATION AND IDENTIFICATION 235 7.11.5 ASSOCIATION WITH FOODS 235 7.12
SALMONELLA 235 7.12.1 INTRODUCTION 235 7.12.2 THE ORGANISM AND ITS
CHARACTERISTICS 237 7.12.3 PATHOGENESIS AND CLINICAL FEATURES 238 7.12.4
ISOLATION AND IDENTIFICATION 241 7.12.5 ASSOCIATION WITH FOODS 244 7.13
SHIGELLA 249 7.13.1 INTRODUCTION 249 7.13.2 THE ORGANISM AND ITS
CHARACTERISTICS 250 7.13.3 PATHOGENESIS AND CLINICAL FEATURES 250 7.13.4
ISOLATION AND IDENTIFICATION 251 7.13.5 ASSOCIATION WITH FOODS 251 7.14
STAPHYLOCOCCUS AUREUS 252 7.14.1 INTRODUCTION 252 7.14.2 THE ORGANISM
AND ITS CHARACTERISTICS 252 7.14.3 PATHOGENESIS AND CLINICAL FEATURES
254 7.14.4 ISOLATION AND IDENTIFICATION 255 7.14.5 ASSOCIATION WITH
FOODS 256 7.15 VIBRIO 257 7.15.1 INTRODUCTION 257 7.15.2 THE ORGANISMS
AND THEIR CHARACTERISTICS 259 7.15.3 PATHOGENESIS AND CLINICAL FEATURES
260 7.15.4 ISOLATION AND IDENTIFICATION 261 7.15.5 ASSOCIATION WITH
FOODS 262 7.16 YERSINIA ENTEROCOLITICA 262 7.16.1 INTRODUCTION 262
7.16.2 THE ORGANISM AND ITS CHARACTERISTICS 263 7.16.3 PATHOGENESIS AND
CLINICAL FEATURES 265 7.16.4 ISOLATION AND IDENTIFICATION 266 7.16.5
ASSOCIATION WITH FOODS 266 7.17 SCOMBROTOXIC FISH POISONING 267 7.18
CONCLUSION 268 CHAPTER 8 NON-BACTERIAL AGENTS OF FOODBORNE ILLNESS 8.1
HELMINTHS AND NEMATODES 270 8.1.1 PLATYHELMINTHS: LIVER FLUKES AND
TAPEWORMS 270 8.1.2 ROUNDWORMS 272 XII CONTENTS 8.2 PROTOZOA 274 8.2.1
GIARDIA LAMBLIA 275 8.2.2 ENTAMOEBA HISTOLYTICA 276 8.2.3 SPOROZOID
PROTOZOA 276 8.3 TOXIGENIE ALGAE 277 8.3.1 DINOFLAGELLATE TOXINS 277
8.3.2 CYANOBAETERIAL TOXINS 279 8.3.3 TOXIE DIATOMS 279 8.4 TOXIGENIE
FUNGI 280 8.4.1 MYCOTOXINS AND MYCOPHAGY 281 8.4.2 MYEOTOXINS OF
ASPERGILLUS 282 8.4.3 MYCOTOXINS OF PENICILLIUM 290 8.4.4 MYCOTOXINS OF
FUSARIUM 292 8.4.5 MYCOTOXINS OF OTHER FUNGI 297 8.5 FOODBORNE VIRUSES
300 8.5.1 POLIO 301 8.5.2 HEPATITIS A AND E 301 8.5.3 GASTROENTERITIS
VIRUSES 303 8.5.4 SOUREES OF FOOD CONTAMINATION 304 8.5.5 CONTRAL 306
8.6 SPONGIFORM ENCEPHALOPATHIES 307 CHAPTER 9 FERMENTED AND MICROBIAL
FOODS 9.1 IN TRODUETION 310 9.2 YEASTS 312 9.3 LACTIE ACID BACTERIA 314
9.4 AETIVITIES OF LAETIC ACID BACTERIA IN FOODS 317 9.4.1 ANTIMIEROBIAL
ACTIVITY OF LACTIE ACID BACTERIA 317 9.4.2 HEALTH-PROMOTING EFFECTS OF
LAETIC ACID BACTERIA-PROBIOTICS 320 9.4.3 THE MALO-LACTIC FERMENTATION
322 9.5 FERMENTED MILKS 323 9.5.1 YOGHURT 323 9.5.2 OTHER FERMENTED
MILKS 327 9.6 CHEESE 330 9.7 FERMENTED VEGETABLES 336 9.7.1 SAUERKRAUT
AND KIMCHI 336 9.7.2 OLIVES 340 9.7.3 CUEUMBERS 341 9.8 FERMENTED MEATS
343 9.9 FENNENTED FISH 346 9.1 0 BEER 348 9.11 VINEGAR 356 9.12 MOULD
FERMENTATIONS 362 CONTENTS XIII 9.12.1 TEMPEH 362 9.12.2 SOY SAUCE AND
RICE WINE 365 9.12.3 MYCOPROTEIN 368 9.13 CONCLUSION 369 CHAPTER 10
METHODS FOR THE MICROBIO1OGICAL EXAMINATION OF FOODS 10.1 INDICATOR
ORGANISMS 370 10.2 DIRECT EXAMINATION 373 10.3 CULTURAL TECHNIQUES 374
10.4 ENUMERATION METHODS 377 10.4.1 PLATE COUNTS 377 10.4.2 MOST
PROBABLE NUMBER COUNTS 380 10.5 ALTERNATIVE METHODS 381 10.5.1
DYE-REDUCTION TESTS 382 10.5.2 ELECTRICAL METHODS 382 10.5.3 ATP
DETERMINATION 386 10.6 RAPID METHODS FOR THE DETECTION OF SPECIFIC
ORGANISMS AND TOXINS 388 10.6.1 IMMUNOLOGICAL METHODS 388 10.6.2 DNA/RNA
METHODOLOGY 389 10.6.3 SUBTYPING 393 10.7 LABORATORY ACCREDITATION 394
CHAPTER 11 CONTROLLING THE MICROBIOLOGICAL QUALITY OF FOODS 1I.L QUALITY
AND CRITERIA 396 11.2 SAMPLING SCHEMES 399 11.2.1 TWO-C1ASS ATTRIBUTES
PLANS 399 11.2.2 THREE-CLASS ATTRIBUTES PLANS 402 11.2.3 CHOOSING A PLAN
STRINGENCY 405 11.2.4 VARIABLES ACCEPTANCE SAMPLING 407 11.3 QUALITY
CONTROL USING MICROBIO1OGICA1 CRITERIA 410 11.4 CONTRO1 AT SOURCE 412
11.4.1 TRAINING 412 11.4.2 FACILITIES AND OPERATIONS 413 11.4.3
EQUIPMENT 415 11.4.4 CLEANING AND DISINFECTION 418 11.5 CODES OF GOOD
MANUFACTURING PRACTICE 425 11.6 THE HAZARD ANALYSIS AND CRITICAL CONTROL
POINT (HACCP) CONCEPT 425 11.6.1 HAZARD ANALYSIS 428 11.6.2
IDENTIFICATION OF CRITICAL CONTRO1 POINTS (CCPS) 429 CONTENTS XIV 11.6.3
ESTABLISHMENT OF CCP CRITICAL LIMITS 429 11.6.4 MONITORING PROCEDURES
FUER CCPS 431 11.6.5 PROTOCOLS FUER CCP DEVIATIONS 431 11.6.6 VERIFICATION
432 11.6.7 RECORD KEEPING 432 11.7 QUALITY SYSTEMS: BS 5750 AND ISO 9000
SERIES 434 11.8 RISK ANALYSIS 436 CHAPTER 12 FURTHER READING SUBJECT
INDEX 440 447 |
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| author | Adams, Martin R. Moss, Maurice O. |
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| callnumber-search | QR115 |
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| callnumber-subject | QR - Microbiology |
| classification_rvk | WF 9790 |
| classification_tum | LEB 020f |
| ctrlnum | (OCoLC)145389045 (DE-599)GBV534460739 |
| dewey-full | 664.001579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001579 |
| dewey-search | 664.001579 |
| dewey-sort | 3664.001579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie Lebensmitteltechnologie |
| discipline_str_mv | Chemie / Pharmazie Biologie Lebensmitteltechnologie |
| edition | 3. ed. |
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| genre | (DE-588)4123623-3 Lehrbuch gnd-content |
| genre_facet | Lehrbuch |
| id | DE-604.BV023347823 |
| illustrated | Illustrated |
| index_date | 2024-07-02T21:04:05Z |
| indexdate | 2024-07-09T21:16:31Z |
| institution | BVB |
| isbn | 9780854042845 0854042849 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-016531481 |
| oclc_num | 145389045 |
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| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | XIV, 463 S. Ill., graph. Darst. 24 cm |
| publishDate | 2008 |
| publishDateSearch | 2008 |
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| publisher | RSC Publ. |
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| spelling | Adams, Martin R. Verfasser aut Food microbiology Martin R. Adams and Maurice O. Moss 3. ed. Cambridge [u.a.] RSC Publ. 2008 XIV, 463 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Previous ed.: 2000 "This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field." "It covers the three main aspects of the interaction between microorganisms and food - spoilage, food borne illness and fermentation -and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health." "The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food sciences. It will also be valuable to researchers, teachers and practising food microbiologists."--BOOK JACKET. Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf (DE-588)4123623-3 Lehrbuch gnd-content Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Moss, Maurice O. Verfasser aut OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016531481&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Adams, Martin R. Moss, Maurice O. Food microbiology Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| subject_GND | (DE-588)4034896-9 (DE-588)4123623-3 |
| title | Food microbiology |
| title_auth | Food microbiology |
| title_exact_search | Food microbiology |
| title_exact_search_txtP | Food microbiology |
| title_full | Food microbiology Martin R. Adams and Maurice O. Moss |
| title_fullStr | Food microbiology Martin R. Adams and Maurice O. Moss |
| title_full_unstemmed | Food microbiology Martin R. Adams and Maurice O. Moss |
| title_short | Food microbiology |
| title_sort | food microbiology |
| topic | Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | Food Microbiology Lebensmittelmikrobiologie Lehrbuch |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016531481&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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