Fundamental Food Microbiology, Third Edition - Fuad Fathir

Recommendations

Info

Preface to the Second Edition It is gratifying to find that CRC Press showed interest in a second edition within 3 years of the initial publication of Fundamental Food Microbiology. As indicated previously, this book was written primarily as a text for undergraduate food microbiology courses. The main objective was to provide basic and applied information in as many areas as possible in about 500 pages. In the second edition, the materials were carefully edited and new information included to keep it up to date. As before, the second edition will be important not only to undergraduate students in a food microbiology course, but also as a valuable reference book to graduate students in the food science area, to individuals associated with the science, application, production, and regulation of foods as related to microorganisms in academic institutions, research institutions, and food-testing laboratories. In addition, short course organizers, food consultants, food industries, food regulatory agencies, and food science professionals will find this book valuable to understand and solve problems associated with microbiological aspects of food. I thank Mrs. Deb Rogers for her excellent typing and editing in the preparation of the manuscript and the students in the food microbiology class for their helpful suggestions, including the new material in the second edition.
Page 2 and 3: Third Edition FUNDAMENTAL FOOD MICR
Page 4: Dedication To my parents, Hem and K
Page 8 and 9: Preface to the First Edition Betwee
Page 12: The Author Bibek Ray, Ph.D., was a
Page 15 and 16: Chapter 11 Biochemistry of Some Ben
Page 17 and 18: Chapter 37 Control by Antimicrobial
Page 20 and 21: CONTENTS 3 CHAPTER 1 History and De
Page 22 and 23: HISTORY AND DEVELOPMENT OF FOOD MIC
Page 28: HISTORY AND DEVELOPMENT OF FOOD MIC
Page 31 and 32: 14 FUNDAMENTAL FOOD MICROBIOLOGY F.
Page 33 and 34: 16 FUNDAMENTAL FOOD MICROBIOLOGY Ev
Page 35 and 36: 18 FUNDAMENTAL FOOD MICROBIOLOGY Fi
Page 37 and 38: 20 FUNDAMENTAL FOOD MICROBIOLOGY Fi
Page 39 and 40: 22 FUNDAMENTAL FOOD MICROBIOLOGY ve
Page 41 and 42: 24 FUNDAMENTAL FOOD MICROBIOLOGY Ta
Page 43 and 44: 26 FUNDAMENTAL FOOD MICROBIOLOGY Ed
Page 45 and 46: 28 FUNDAMENTAL FOOD MICROBIOLOGY 5.
Page 47 and 48: 30 FUNDAMENTAL FOOD MICROBIOLOGY bu
Page 49 and 50: 32 FUNDAMENTAL FOOD MICROBIOLOGY O.
Page 51 and 52: 34 FUNDAMENTAL FOOD MICROBIOLOGY (u
Page 53 and 54: 36 FUNDAMENTAL FOOD MICROBIOLOGY Na
Page 55 and 56: 38 FUNDAMENTAL FOOD MICROBIOLOGY le
Page 57 and 58: 40 FUNDAMENTAL FOOD MICROBIOLOGY mu
Page 60 and 61:
43 CHAPTER 4 Normal Microbiological
Page 62 and 63:
NORMAL MICROBIOLOGICAL QUALITY OF F
Page 64 and 65:
Page 66 and 67:
Page 68 and 69:
Page 70:
Page 74 and 75:
CONTENTS 57 CHAPTER 5 Microbial Gro
Page 76 and 77:
MICROBIAL GROWTH CHARACTERISTICS 59
Page 78 and 79:
Page 80 and 81:
Page 82:
Page 85 and 86:
68 FUNDAMENTAL FOOD MICROBIOLOGY I.
Page 87 and 88:
70 FUNDAMENTAL FOOD MICROBIOLOGY de
Page 89 and 90:
72 FUNDAMENTAL FOOD MICROBIOLOGY C.
Page 91 and 92:
74 FUNDAMENTAL FOOD MICROBIOLOGY CH
Page 93 and 94:
76 FUNDAMENTAL FOOD MICROBIOLOGY mi
Page 95 and 96:
78 FUNDAMENTAL FOOD MICROBIOLOGY Wh
Page 98 and 99:
81 CHAPTER 7 Microbial Metabolism o
Page 100 and 101:
MICROBIAL METABOLISM OF FOOD COMPON
Page 102 and 103:
Page 104 and 105:
Page 106 and 107:
Page 108 and 109:
Page 110 and 111:
CONTENTS 93 CHAPTER 8 Microbial Spo
Page 112 and 113:
MICROBIAL SPORULATION AND GERMINATI
Page 114 and 115:
Page 116 and 117:
Page 118:
Page 121 and 122:
104 FUNDAMENTAL FOOD MICROBIOLOGY I
Page 123 and 124:
106 FUNDAMENTAL FOOD MICROBIOLOGY p
Page 125 and 126:
108 FUNDAMENTAL FOOD MICROBIOLOGY i
Page 127 and 128:
110 FUNDAMENTAL FOOD MICROBIOLOGY T
Page 129 and 130:
112 FUNDAMENTAL FOOD MICROBIOLOGY B
Page 131 and 132:
114 FUNDAMENTAL FOOD MICROBIOLOGY 3
Page 133 and 134:
116 FUNDAMENTAL FOOD MICROBIOLOGY C
Page 135 and 136:
118 FUNDAMENTAL FOOD MICROBIOLOGY L
Page 137 and 138:
Page 140:
SECTION III Beneficial Uses of Micr
Page 143 and 144:
126 FUNDAMENTAL FOOD MICROBIOLOGY b
Page 145 and 146:
128 FUNDAMENTAL FOOD MICROBIOLOGY r
Page 147 and 148:
130 FUNDAMENTAL FOOD MICROBIOLOGY E
Page 149 and 150:
Page 151 and 152:
134 FUNDAMENTAL FOOD MICROBIOLOGY S
Page 154 and 155:
CONTENTS 137 CHAPTER 11 Biochemistr
Page 156 and 157:
BIOCHEMISTRY OF SOME BENEFICIAL TRA
Page 158 and 159:
Page 160 and 161:
Page 162 and 163:
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
CONTENTS 151 CHAPTER 12 Genetics of
Page 170 and 171:
GENETICS OF SOME BENEFICIAL TRAITS
Page 172 and 173:
Page 174 and 175:
Page 176 and 177:
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
Page 190 and 191:
CONTENTS 173 CHAPTER 13 Starter Cul
Page 192 and 193:
STARTER CULTURES AND BACTERIOPHAGES
Page 194 and 195:
Page 196 and 197:
Page 198:
Page 201 and 202:
Page 203 and 204:
186 FUNDAMENTAL FOOD MICROBIOLOGY f
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
Page 211 and 212:
194 FUNDAMENTAL FOOD MICROBIOLOGY c
Page 213 and 214:
196 FUNDAMENTAL FOOD MICROBIOLOGY
Page 215 and 216:
Page 217 and 218:
Page 219 and 220:
202 FUNDAMENTAL FOOD MICROBIOLOGY R
Page 221 and 222:
Page 223 and 224:
Page 225 and 226:
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
Page 233 and 234:
216 FUNDAMENTAL FOOD MICROBIOLOGY a
Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
Page 242 and 243:
225 CHAPTER 16 Food Biopreservative
Page 244 and 245:
FOOD BIOPRESERVATIVES OF MICROBIAL
Page 246 and 247:
Page 248 and 249:
Page 250 and 251:
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 260 and 261:
243 CHAPTER 17 Food Ingredients and
Page 262 and 263:
FOOD INGREDIENTS AND ENZYMES OF MIC
Page 264 and 265:
Page 266 and 267:
Page 268 and 269:
Page 270 and 271:
Page 272:
SECTION IV Microbial Food Spoilage
Page 275 and 276:
Page 277 and 278:
260 FUNDAMENTAL FOOD MICROBIOLOGY F
Page 279 and 280:
Page 281 and 282:
264 FUNDAMENTAL FOOD MICROBIOLOGY d
Page 283 and 284:
266 FUNDAMENTAL FOOD MICROBIOLOGY t
Page 286 and 287:
CONTENTS 269 CHAPTER 19 Spoilage of
Page 288 and 289:
SPOILAGE OF SPECIFIC FOOD GROUPS 27
Page 290 and 291:
Page 292 and 293:
Page 294 and 295:
Page 296 and 297:
Page 298 and 299:
Page 300 and 301:
Page 302 and 303:
Page 304 and 305:
Page 306 and 307:
289 CHAPTER 20 New Food Spoilage Ba
Page 308 and 309:
NEW FOOD SPOILAGE BACTERIA IN REFRI
Page 310 and 311:
Page 312 and 313:
Page 314 and 315:
Page 316 and 317:
Page 318 and 319:
Page 320 and 321:
Page 322 and 323:
CONTENTS 305 CHAPTER 21 Food Spoila
Page 324 and 325:
FOOD SPOILAGE BY MICROBIAL ENZYMES
Page 326 and 327:
Page 328 and 329:
Page 330 and 331:
CONTENTS 313 CHAPTER 22 Indicators
Page 332 and 333:
INDICATORS OF MICROBIAL FOOD SPOILA
Page 334 and 335:
Page 336:
Page 339 and 340:
establishing sanitary quality in fo
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
334 FUNDAMENTAL FOOD MICROBIOLOGY o
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 360 and 361:
CONTENTS 343 CHAPTER 24 Foodborne I
Page 362 and 363:
FOODBORNE INTOXICATIONS 345 1983 an
Page 364 and 365:
FOODBORNE INTOXICATIONS 347 (14.9%)
Page 366 and 367:
FOODBORNE INTOXICATIONS 349 The seq
Page 368 and 369:
FOODBORNE INTOXICATIONS 351 toxins,
Page 370 and 371:
FOODBORNE INTOXICATIONS 353 I. Anal
Page 372 and 373:
FOODBORNE INTOXICATIONS 355 peanuts
Page 374:
FOODBORNE INTOXICATIONS 357 \ 7. Li
Page 377 and 378:
Page 379 and 380:
Page 381 and 382:
364 FUNDAMENTAL FOOD MICROBIOLOGY h
Page 383 and 384:
366 FUNDAMENTAL FOOD MICROBIOLOGY A
Page 385 and 386:
368 FUNDAMENTAL FOOD MICROBIOLOGY H
Page 387 and 388:
Page 389 and 390:
Page 391 and 392:
Page 393 and 394:
Page 395 and 396:
Page 397 and 398:
Page 399 and 400:
Page 401 and 402:
Page 403 and 404:
Page 405 and 406:
Page 408 and 409:
CONTENTS 391 CHAPTER 26 Foodborne T
Page 410 and 411:
FOODBORNE TOXICOINFECTIONS 393 1970
Page 412 and 413:
FOODBORNE TOXICOINFECTIONS 395 cook
Page 414 and 415:
FOODBORNE TOXICOINFECTIONS 397 F. F
Page 416 and 417:
FOODBORNE TOXICOINFECTIONS 399 C. H
Page 418 and 419:
FOODBORNE TOXICOINFECTIONS 401 thre
Page 420 and 421:
FOODBORNE TOXICOINFECTIONS 403 subg
Page 422 and 423:
405 CHAPTER 27 Opportunistic Pathog
Page 424 and 425:
OPPORTUNISTIC PATHOGENS, PARASITES,
Page 426 and 427:
Page 428 and 429:
Page 430 and 431:
Page 432:
Page 435 and 436:
Page 437 and 438:
Page 439 and 440:
Page 441 and 442:
Page 443 and 444:
Page 445 and 446:
428 FUNDAMENTAL FOOD MICROBIOLOGY Q
Page 447 and 448:
Page 449 and 450:
Page 451 and 452:
Page 453 and 454:
436 FUNDAMENTAL FOOD MICROBIOLOGY A
Page 455 and 456:
438 FUNDAMENTAL FOOD MICROBIOLOGY (
Page 457 and 458:
Chapter 37: Control by Antimicrobia
Page 459 and 460:
442 FUNDAMENTAL FOOD MICROBIOLOGY W
Page 461 and 462:
Page 463 and 464:
Page 465 and 466:
Page 468 and 469:
CONTENTS 451 CHAPTER 31 Control by
Page 470 and 471:
CONTROL BY PHYSICAL REMOVAL 453 D.
Page 472 and 473:
CONTENTS 455 CHAPTER 32 Control by
Page 474 and 475:
CONTROL BY HEAT 457 Some microorgan
Page 476 and 477:
CONTROL BY HEAT 459 C. Nature of Pr
Page 478 and 479:
CONTROL BY HEAT 461 Figure 32.1 Gra
Page 480 and 481:
CONTROL BY HEAT 463 botulinum Type
Page 482:
CONTROL BY HEAT 465 always be used,
Page 485 and 486:
468 FUNDAMENTAL FOOD MICROBIOLOGY w
Page 487 and 488:
470 FUNDAMENTAL FOOD MICROBIOLOGY b
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
Page 495 and 496:
478 FUNDAMENTAL FOOD MICROBIOLOGY s
Page 497 and 498:
480 FUNDAMENTAL FOOD MICROBIOLOGY V
Page 499 and 500:
Page 501 and 502:
Page 503 and 504:
Page 505 and 506:
Page 507 and 508:
490 FUNDAMENTAL FOOD MICROBIOLOGY s
Page 509 and 510:
Page 511 and 512:
Page 513 and 514:
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
504 FUNDAMENTAL FOOD MICROBIOLOGY e
Page 523 and 524:
Page 525 and 526:
Page 527 and 528:
Page 529 and 530:
512 FUNDAMENTAL FOOD MICROBIOLOGY m
Page 531 and 532:
Page 533 and 534:
Page 535 and 536:
518 FUNDAMENTAL FOOD MICROBIOLOGY P
Page 537 and 538:
Page 539 and 540:
Page 541 and 542:
524 FUNDAMENTAL FOOD MICROBIOLOGY
Page 543 and 544:
Page 545 and 546:
Page 547 and 548:
Page 549 and 550:
Page 551 and 552:
Page 554 and 555:
537 APPENDIX A Microbial Attachment
Page 556 and 557:
MICROBIAL ATTACHMENT TO FOOD AND EQ
Page 558 and 559:
541 APPENDIX B Predictive Modeling
Page 560 and 561:
PREDICTIVE MODELING OF MICROBIAL GR
Page 562 and 563:
545 APPENDIX C Regulatory Agencies
Page 564 and 565:
REGULATORY AGENCIES MONITORING FOOD
Page 566 and 567:
549 APPENDIX D Hazard Analysis Crit
Page 568 and 569:
HAZARD ANALYSIS CRITICAL CONTROL PO
Page 570:
HAZARD ANALYSIS CRITICAL CONTROL PO
Page 573 and 574:
556 FUNDAMENTAL FOOD MICROBIOLOGY u
Page 575 and 576:
Page 577 and 578:
Page 579 and 580:
562 FUNDAMENTAL FOOD MICROBIOLOGY g
Page 581 and 582:
Page 583 and 584:
566 FUNDAMENTAL FOOD MICROBIOLOGY l
Page 585 and 586:
568 FUNDAMENTAL FOOD MICROBIOLOGY O
Page 587 and 588:
Page 589 and 590:
572 FUNDAMENTAL FOOD MICROBIOLOGY M
Page 591 and 592:
Page 593 and 594:
Page 595 and 596:
Page 597 and 598:
Page 599 and 600:
582 FUNDAMENTAL FOOD MICROBIOLOGY G
Page 601 and 602:
Page 603 and 604:
Page 605 and 606:
Page 607 and 608:
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
Page 615 and 616:
Page 617 and 618:
Page 619 and 620:
Page 621 and 622:
Page 623 and 624:
Page 625:
show all

Fundamental Food Microbiology, Third Edition - Fuad Fathir

Create successful ePaper yourself

Delete template?

Save as template?