Food Microbiology / (Record no. 8877)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 10355nam a22001577a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20210420164332.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 210420b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-85404-284-5 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | e-book (FST) |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Adams, Martin R. |
| 245 ## - TITLE STATEMENT | |
| Title | Food Microbiology / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher, distributor, etc | RSC Publishing, |
| Date of publication, distribution, etc | 2008. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Contents<br/>Chapter 1 The Scope of Food Microbiology<br/>1.1 Micro-organisms and Food 2<br/>1.1.1 Food Spoilage/Preservation 2<br/>1.1.2 Food Safety 4<br/>1.1.3 Fermentation 4<br/>1.2 Microbiological Quality Assurance 4<br/>Chapter 2 Micro-organisms and Food Materials<br/>2.1 Diversity of Habitat 5<br/>2.2 Micro-organisms in the Atmosphere 6<br/>2.2.1 Airborne Bacteria 7<br/>2.2.2 Airborne Fungi 8<br/>2.3 Micro-organisms of Soil 11<br/>2.4 Micro-organisms of Water 13<br/>2.5 Micro-organisms of Plants 15<br/>2.6 Micro-organisms of Animal Origin 18<br/>2.6.1 The Skin 18<br/>2.6.2 The Nose and Throat 19<br/>2.7 Conclusions 19<br/>Chapter 3 Factors Affecting the Growth and Survival of<br/>Micro-organisms in Foods<br/>3.1 Microbial Growth 20<br/>3.2 Intrinsic Factors (Substrate Limitations) 23<br/>3.2.1 Nutrient Content 23<br/>3.2.2 pH and Buffering Capacity 24<br/>3.2.3 Redox Potential, Eh 28<br/>vii<br/>3.2.4 Antimicrobial Barriers and<br/>Constituents 32<br/>3.2.5 Water Activity 36<br/>3.3 Extrinsic Factors (Environmental Limitations) 45<br/>3.3.1 Relative Humidity 45<br/>3.3.2 Temperature 46<br/>3.3.3 Gaseous Atmosphere 48<br/>3.4 Implicit Factors 49<br/>3.5 Predictive Food Microbiology 52<br/>Chapter 4 The Microbiology of Food Preservation<br/>4.1 Heat Processing 63<br/>4.1.1 Pasteurization and Appertization 63<br/>4.1.2 Quantifying the Thermal Death of Microorganisms:<br/>D and z Values 66<br/>4.1.3 Heat Sensitivity of Micro-organisms 68<br/>4.1.4 Describing a Heat Process 72<br/>4.1.5 Spoilage of Canned Foods 77<br/>4.1.6 Aseptic Packaging 80<br/>4.2 Irradiation 81<br/>4.2.1 Microwave Radiation 82<br/>4.2.2 UV Radiation 83<br/>4.2.3 Ionizing Radiation 85<br/>4.3 High-Pressure Processing–Pascalization 90<br/>4.4 Low-Temperature Storage–Chilling and Freezing 92<br/>4.4.1 Chill Storage 93<br/>4.4.2 Freezing 96<br/>4.5 Chemical Preservatives 98<br/>4.5.1 Organic Acids and Esters 99<br/>4.5.2 Nitrite 102<br/>4.5.3 Sulfur Dioxide 106<br/>4.5.4 Natamycin 107<br/>4.5.5 ‘Natural’ Food Preservatives 107<br/>4.6 Modification of Atmosphere 108<br/>4.7 Control of Water Activity 112<br/>4.8 Compartmentalization 115<br/>Chapter 5 Microbiology of Primary Food Commodities<br/>5.1 What is Spoilage? 119<br/>5.2 Milk 121<br/>5.2.1 Composition 121<br/>5.2.2 Microflora of Raw Milk 123<br/>viii Contents<br/>5.2.3 Heat Treatment of Milk 127<br/>5.2.4 Milk Products 130<br/>5.3 Meat 131<br/>5.3.1 Structure and Composition 132<br/>5.3.2 The Microbiology of Primary Processing 134<br/>5.3.3 Spoilage of Fresh Meat 136<br/>5.4 Fish 139<br/>5.4.1 Structure and Composition 140<br/>5.4.2 The Microbiology of Primary Processing 140<br/>5.4.3 Crustaceans and Molluscs 141<br/>5.4.4 Spoilage of Fresh Fish 142<br/>5.5 Plant Products 145<br/>5.5.1 Cereals 147<br/>5.5.2 Preservation of High-moisture Cereals 149<br/>5.5.3 Pulses, Nuts and Oilseeds 149<br/>5.5.4 Fruits and Fruit Products 151<br/>5.5.5 Vegetables and Vegetable Products 153<br/>Chapter 6 Food Microbiology and Public Health<br/>6.1 Food Hazards 158<br/>6.2 Significance of Foodborne Disease 160<br/>6.3 Incidence of Foodborne Illness 165<br/>6.4 Risk Factors Associated with Foodborne Illness 169<br/>6.5 The Changing Scene and Emerging Pathogens 171<br/>6.6 The Site of Foodborne Illness. The Alimentary<br/>Tract: Its Function and Microflora 172<br/>6.7 The Pathogenesis of Diarrhoeal Disease 176<br/>Chapter 7 Bacterial Agents of Foodborne Illness<br/>7.1 Aeromonas hydrophila 182<br/>7.1.1 Introduction 182<br/>7.1.2 The Organism and its Characteristics 183<br/>7.1.3 Pathogenesis and Clinical Features 184<br/>7.1.4 Isolation and Identification 184<br/>7.1.5 Association with Foods 184<br/>7.2 Bacillus cereus and other Bacillus Species 185<br/>7.2.1 Introduction 185<br/>7.2.2 The Organism and its Characteristics 186<br/>7.2.3 Pathogenesis and Clinical Features 186<br/>7.2.4 Isolation and Identification 188<br/>7.2.5 Association with Foods 189<br/>Contents ix<br/>7.3 Brucella 190<br/>7.3.1 Introduction 190<br/>7.3.2 The Organism and its Characteristics 191<br/>7.3.3 Pathogenesis and Clinical Features 191<br/>7.3.4 Isolation and Identification 191<br/>7.3.5 Association with Foods 192<br/>7.4 Campylobacter 192<br/>7.4.1 Introduction 192<br/>7.4.2 The Organism and its Characteristics 193<br/>7.4.3 Pathogenesis and Clinical Features 194<br/>7.4.4 Isolation and Identification 195<br/>7.4.5 Association with Foods 196<br/>7.5 Clostridium botulinum 198<br/>7.5.1 Introduction 198<br/>7.5.2 The Organism and its Characteristics 199<br/>7.5.3 Pathogenesis and Clinical Features 202<br/>7.5.4 Isolation and Identification 205<br/>7.5.5 Association with Foods 205<br/>7.6 Clostridium perfringens 209<br/>7.6.1 Introduction 209<br/>7.6.2 The Organism and its Characteristics 211<br/>7.6.3 Pathogenesis and Clinical Features 211<br/>7.6.4 Isolation and Identification 212<br/>7.6.5 Association with Foods 213<br/>7.7 Enterobacter sakazakii 214<br/>7.7.1 Introduction 214<br/>7.7.2 The Organism and its Characteristics 214<br/>7.7.3 Pathogenesis and Clinical Features 215<br/>7.7.4 Isolation and Identification 215<br/>7.7.5 Association with Foods 215<br/>7.8 Escherichia coli 216<br/>7.8.1 Introduction 216<br/>7.8.2 The Organism and its Characteristics 217<br/>7.8.3 Pathogenesis and Clinical Features 218<br/>7.8.4 Isolation and Identification 222<br/>7.8.5 Association with Foods 223<br/>7.9 Listeria monocytogenes 224<br/>7.9.1 Introduction 224<br/>7.9.2 The Organism and its Characteristics 226<br/>7.9.3 Pathogenesis and Clinical Features 227<br/>7.9.4 Isolation and Identification 228<br/>7.9.5 Association with Foods 229<br/>7.10 Mycobacterium species 231<br/>7.10.1 Introduction 231<br/>7.10.2 The Organism and its Characteristics 232<br/>7.10.3 Pathogenesis and Clinical Features 232<br/>x Contents<br/>7.10.4 Isolation and Identification 233<br/>7.10.5 Association with Foods 233<br/>7.11 Plesiomonas shigelloides 234<br/>7.11.1 Introduction 234<br/>7.11.2 The Organism and its Characteristics 234<br/>7.11.3 Pathogenesis and Clinical Features 235<br/>7.11.4 Isolation and Identification 235<br/>7.11.5 Association with Foods 235<br/>7.12 Salmonella 235<br/>7.12.1 Introduction 235<br/>7.12.2 The Organism and its Characteristics 237<br/>7.12.3 Pathogenesis and Clinical Features 238<br/>7.12.4 Isolation and Identification 241<br/>7.12.5 Association with Foods 244<br/>7.13 Shigella 249<br/>7.13.1 Introduction 249<br/>7.13.2 The Organism and its Characteristics 250<br/>7.13.3 Pathogenesis and Clinical Features 250<br/>7.13.4 Isolation and Identification 251<br/>7.13.5 Association with Foods 251<br/>7.14 Staphylococcus aureus 252<br/>7.14.1 Introduction 252<br/>7.14.2 The Organism and its Characteristics 252<br/>7.14.3 Pathogenesis and Clinical Features 254<br/>7.14.4 Isolation and Identification 255<br/>7.14.5 Association with Foods 256<br/>7.15 Vibrio 257<br/>7.15.1 Introduction 257<br/>7.15.2 The Organisms and their Characteristics 259<br/>7.15.3 Pathogenesis and Clinical Features 260<br/>7.15.4 Isolation and Identification 261<br/>7.15.5 Association with Foods 262<br/>7.16 Yersinia enterocolitica 262<br/>7.16.1 Introduction 262<br/>7.16.2 The Organism and its Characteristics 263<br/>7.16.3 Pathogenesis and Clinical Features 265<br/>7.16.4 Isolation and Identification 266<br/>7.16.5 Association with Foods 266<br/>7.17 Scombrotoxic Fish Poisoning 267<br/>7.18 Conclusion 268<br/>Chapter 8 Non-bacterial Agents of Foodborne Illness<br/>8.1 Helminths and Nematodes 270<br/>8.1.1 Platyhelminths: Liver Flukes and Tapeworms 270<br/>8.1.2 Roundworms 272<br/>Contents xi<br/>8.2 Protozoa 274<br/>8.2.1 Giardia lamblia 275<br/>8.2.2 Entamoeba histolytica 276<br/>8.2.3 Sporozoid Protozoa 276<br/>8.3 Toxigenic Algae 277<br/>8.3.1 Dinoflagellate Toxins 277<br/>8.3.2 Cyanobacterial Toxins 279<br/>8.3.3 Toxic Diatoms 279<br/>8.4 Toxigenic Fungi 280<br/>8.4.1 Mycotoxins and Mycophagy 281<br/>8.4.2 Mycotoxins of Aspergillus 282<br/>8.4.3 Mycotoxins of Penicillium 290<br/>8.4.4 Mycotoxins of Fusarium 292<br/>8.4.5 Mycotoxins of Other Fungi 297<br/>8.5 Foodborne Viruses 300<br/>8.5.1 Polio 301<br/>8.5.2 Hepatitis A and E 301<br/>8.5.3 Gastroenteritis Viruses 303<br/>8.5.4 Sources of Food Contamination 304<br/>8.5.5 Control 306<br/>8.6 Spongiform Encephalopathies 307<br/>Chapter 9 Fermented and Microbial Foods<br/>9.1 Introduction 310<br/>9.2 Yeasts 312<br/>9.3 Lactic acid Bacteria 314<br/>9.4 Activities of Lactic Acid Bacteria in Foods 317<br/>9.4.1 Antimicrobial Activity of Lactic Acid Bacteria 317<br/>9.4.2 Health-promoting Effects of Lactic Acid<br/>Bacteria-Probiotics 320<br/>9.4.3 The Malo-lactic Fermentation 322<br/>9.5 Fermented Milks 323<br/>9.5.1 Yoghurt 323<br/>9.5.2 Other Fermented Milks 327<br/>9.6 Cheese 330<br/>9.7 Fermented Vegetables 336<br/>9.7.1 Sauerkraut and Kimchi 336<br/>9.7.2 Olives 340<br/>9.7.3 Cucumbers 341<br/>9.8 Fermented Meats 343<br/>9.9 Fermented Fish 346<br/>9.10 Beer 348<br/>9.11 Vinegar 356<br/>9.12 Mould Fermentations 362<br/>xii Contents<br/>9.12.1 Tempeh 362<br/>9.12.2 Soy Sauce and Rice Wine 365<br/>9.12.3 Mycoprotein 368<br/>9.13 Conclusion 369<br/>Chapter 10 Methods for the Microbiological Examination of Foods<br/>10.1 Indicator Organisms 370<br/>10.2 Direct Examination 373<br/>10.3 Cultural Techniques 374<br/>10.4 Enumeration Methods 377<br/>10.4.1 Plate Counts 377<br/>10.4.2 Most Probable Number Counts 380<br/>10.5 Alternative Methods 381<br/>10.5.1 Dye-reduction Tests 382<br/>10.5.2 Electrical Methods 382<br/>10.5.3 ATP Determination 386<br/>10.6 Rapid Methods for The Detection of Specific<br/>Organisms and Toxins 388<br/>10.6.1 Immunological Methods 388<br/>10.6.2 DNA/RNA Methodology 389<br/>10.6.3 Subtyping 393<br/>10.7 Laboratory Accreditation 394<br/>Chapter 11 Controlling the Microbiological Quality of Foods<br/>11.1 Quality and Criteria 396<br/>11.2 Sampling Schemes 399<br/>11.2.1 Two-class Attributes Plans 399<br/>11.2.2 Three-class Attributes Plans 402<br/>11.2.3 Choosing a Plan Stringency 405<br/>11.2.4 Variables Acceptance Sampling 407<br/>11.3 Quality Control using Microbiological Criteria 410<br/>11.4 Control at Source 412<br/>11.4.1 Training 412<br/>11.4.2 Facilities and Operations 413<br/>11.4.3 Equipment 415<br/>11.4.4 Cleaning and Disinfection 418<br/>11.5 Codes of Good Manufacturing Practice 425<br/>11.6 The Hazard Analysis and Critical Control Point<br/>(HACCP) Concept 425<br/>11.6.1 Hazard Analysis 428<br/>11.6.2 Identification of Critical Control Points<br/>(CCPs) 429<br/>Contents xiii<br/>11.6.3 Establishment of CCP Critical Limits 429<br/>11.6.4 Monitoring Procedures for CCPs 431<br/>11.6.5 Protocols for CCP Deviations 431<br/>11.6.6 Verification 432<br/>11.6.7 Record Keeping 432<br/>11.7 Quality Systems: BS 5750 and ISO 9000 Series 434<br/>11.8 Risk Analysis 436<br/>Chapter 12 Further Reading 440<br/>Subject Index 447 |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Moss, Maurice O. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | E-Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | College of Natural Resources | College of Natural Resources | 20/04/2021 | e-book (FST) | 20/04/2021 | 20/04/2021 | E-Book |