Fundamental Food Microbiology, Third Edition - Fuad Fathir

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MICROBIAL SPORULATION AND GERMINATION 101 \ 4. Lengeler, J.W., Drews, G., and Schlegel, H.G., Biology of the Prokaryotes, Blackwell Science, New York, 1999, p. 586. 5. Farkas, D.F. and Hoover, D.G., High pressure processing: kinetics of microbial inactivation for alternative food processing technologies. J. <strong>Food</strong> Sci., Suppl. 47, 2000. 6. Ray, B., High hydrostatic pressure: microbial inactivation and food preservation, in Britton, G., Ed., The Encyclopedia of Environmental <strong>Microbiology</strong>, John Wiley & Sons, New York, 2002, p. 1552. QUESTIONS 1. List the differences among mold, yeast, and bacterial spores. 2. List five genera of foodborne bacteria that form spores. 3. Draw and label the structure of a bacterial spore and discuss the functions or characteristics of each structural component. 4. List the stages between the formation of a bacterial spore and its emergence as a vegetative cell. Also, list the major events that occur in each stage. 5. Discuss the triggering mechanisms in sporulation and spore germination in bacteria. 6. Discuss the importance of bacterial spores in food. 7. Briefly discuss the methods used to control problems associated with bacterial spores in food. 8. Explain how low-range hydrostatic pressure can be combined with other antibacterial treatment to destroy bacterial spores in food.
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Third Edition FUNDAMENTAL FOOD MICR
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Dedication To my parents, Hem and K
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Preface to the First Edition Betwee
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Preface to the Second Edition It is
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Table of Contents Section I Introdu
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Chapter 23 Important Facts in Foodb
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SECTION I Introduction to Microbes
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4 FUNDAMENTAL FOOD MICROBIOLOGY II.
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6 FUNDAMENTAL FOOD MICROBIOLOGY V.
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8 FUNDAMENTAL FOOD MICROBIOLOGY VI.
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10 FUNDAMENTAL FOOD MICROBIOLOGY
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CONTENTS 13 CHAPTER 2 Characteristi
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CHARACTERISTICS OF PREDOMINANT MICR
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CONTENTS 35 CHAPTER 3 Sources of Mi
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SOURCES OF MICROORGANISMS IN FOODS
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46 FUNDAMENTAL FOOD MICROBIOLOGY Fl
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CONTENTS 151 CHAPTER 12 Genetics of
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GENETICS OF SOME BENEFICIAL TRAITS
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CONTENTS 173 CHAPTER 13 Starter Cul
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STARTER CULTURES AND BACTERIOPHAGES
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184 FUNDAMENTAL FOOD MICROBIOLOGY 1
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202 FUNDAMENTAL FOOD MICROBIOLOGY R
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204 FUNDAMENTAL FOOD MICROBIOLOGY I
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210 FUNDAMENTAL FOOD MICROBIOLOGY E
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212 FUNDAMENTAL FOOD MICROBIOLOGY i
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220 FUNDAMENTAL FOOD MICROBIOLOGY C
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222 FUNDAMENTAL FOOD MICROBIOLOGY L
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225 CHAPTER 16 Food Biopreservative
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FOOD BIOPRESERVATIVES OF MICROBIAL
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243 CHAPTER 17 Food Ingredients and
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FOOD INGREDIENTS AND ENZYMES OF MIC
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SECTION IV Microbial Food Spoilage
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260 FUNDAMENTAL FOOD MICROBIOLOGY F
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CONTENTS 269 CHAPTER 19 Spoilage of
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SPOILAGE OF SPECIFIC FOOD GROUPS 27
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289 CHAPTER 20 New Food Spoilage Ba
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NEW FOOD SPOILAGE BACTERIA IN REFRI
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CONTENTS 305 CHAPTER 21 Food Spoila
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FOOD SPOILAGE BY MICROBIAL ENZYMES
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CONTENTS 313 CHAPTER 22 Indicators
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INDICATORS OF MICROBIAL FOOD SPOILA
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establishing sanitary quality in fo
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338 FUNDAMENTAL FOOD MICROBIOLOGY B
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CONTENTS 343 CHAPTER 24 Foodborne I
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FOODBORNE INTOXICATIONS 345 1983 an
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FOODBORNE INTOXICATIONS 347 (14.9%)
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FOODBORNE INTOXICATIONS 349 The seq
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FOODBORNE INTOXICATIONS 351 toxins,
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FOODBORNE INTOXICATIONS 353 I. Anal
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FOODBORNE INTOXICATIONS 355 peanuts
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FOODBORNE INTOXICATIONS 357 \ 7. Li
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366 FUNDAMENTAL FOOD MICROBIOLOGY A
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CONTENTS 391 CHAPTER 26 Foodborne T
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FOODBORNE TOXICOINFECTIONS 393 1970
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FOODBORNE TOXICOINFECTIONS 395 cook
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FOODBORNE TOXICOINFECTIONS 397 F. F
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FOODBORNE TOXICOINFECTIONS 399 C. H
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FOODBORNE TOXICOINFECTIONS 401 thre
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FOODBORNE TOXICOINFECTIONS 403 subg
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405 CHAPTER 27 Opportunistic Pathog
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OPPORTUNISTIC PATHOGENS, PARASITES,
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428 FUNDAMENTAL FOOD MICROBIOLOGY Q
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436 FUNDAMENTAL FOOD MICROBIOLOGY A
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Chapter 37: Control by Antimicrobia
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CONTENTS 451 CHAPTER 31 Control by
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CONTROL BY PHYSICAL REMOVAL 453 D.
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CONTENTS 455 CHAPTER 32 Control by
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CONTROL BY HEAT 457 Some microorgan
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CONTROL BY HEAT 459 C. Nature of Pr
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CONTROL BY HEAT 461 Figure 32.1 Gra
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CONTROL BY HEAT 463 botulinum Type
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CONTROL BY HEAT 465 always be used,
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537 APPENDIX A Microbial Attachment
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MICROBIAL ATTACHMENT TO FOOD AND EQ
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541 APPENDIX B Predictive Modeling
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PREDICTIVE MODELING OF MICROBIAL GR
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545 APPENDIX C Regulatory Agencies
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REGULATORY AGENCIES MONITORING FOOD
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549 APPENDIX D Hazard Analysis Crit
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HAZARD ANALYSIS CRITICAL CONTROL PO
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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