Fundamental Food Microbiology, Third Edition - Fuad Fathir

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MICROBIAL STRESS RESPONSE IN THE FOOD ENVIRONMENT 121 \ 15. Define or explain the importance of the following terms (in food microbiology): stress protein; sigma factors; holoenzyme (RNA polymerase); loss of divalent cations of LPS layer; conformational alteration of structural and functional components under stress; spore injury; survival strategy of VBNC cells; culturability and nonculturability.
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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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44 FUNDAMENTAL FOOD MICROBIOLOGY op
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46 FUNDAMENTAL FOOD MICROBIOLOGY Fl
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48 FUNDAMENTAL FOOD MICROBIOLOGY di
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50 FUNDAMENTAL FOOD MICROBIOLOGY we
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52 FUNDAMENTAL FOOD MICROBIOLOGY 2.
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SECTION II Microbial Growth Respons
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58 FUNDAMENTAL FOOD MICROBIOLOGY A.
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60 FUNDAMENTAL FOOD MICROBIOLOGY Fo
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62 FUNDAMENTAL FOOD MICROBIOLOGY 8
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64 FUNDAMENTAL FOOD MICROBIOLOGY Th
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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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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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186 FUNDAMENTAL FOOD MICROBIOLOGY f
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188 FUNDAMENTAL FOOD MICROBIOLOGY T
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194 FUNDAMENTAL FOOD MICROBIOLOGY c
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202 FUNDAMENTAL FOOD MICROBIOLOGY R
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204 FUNDAMENTAL FOOD MICROBIOLOGY I
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206 FUNDAMENTAL FOOD MICROBIOLOGY r
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210 FUNDAMENTAL FOOD MICROBIOLOGY E
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212 FUNDAMENTAL FOOD MICROBIOLOGY i
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214 FUNDAMENTAL FOOD MICROBIOLOGY r
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216 FUNDAMENTAL FOOD MICROBIOLOGY a
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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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264 FUNDAMENTAL FOOD MICROBIOLOGY d
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266 FUNDAMENTAL FOOD MICROBIOLOGY t
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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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334 FUNDAMENTAL FOOD MICROBIOLOGY o
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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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364 FUNDAMENTAL FOOD MICROBIOLOGY h
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366 FUNDAMENTAL FOOD MICROBIOLOGY A
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368 FUNDAMENTAL FOOD MICROBIOLOGY H
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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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438 FUNDAMENTAL FOOD MICROBIOLOGY (
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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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468 FUNDAMENTAL FOOD MICROBIOLOGY w
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470 FUNDAMENTAL FOOD MICROBIOLOGY b
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472 FUNDAMENTAL FOOD MICROBIOLOGY p
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476 FUNDAMENTAL FOOD MICROBIOLOGY S
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478 FUNDAMENTAL FOOD MICROBIOLOGY s
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480 FUNDAMENTAL FOOD MICROBIOLOGY V
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490 FUNDAMENTAL FOOD MICROBIOLOGY s
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492 FUNDAMENTAL FOOD MICROBIOLOGY p
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504 FUNDAMENTAL FOOD MICROBIOLOGY e
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512 FUNDAMENTAL FOOD MICROBIOLOGY m
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518 FUNDAMENTAL FOOD MICROBIOLOGY P
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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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HAZARD ANALYSIS CRITICAL CONTROL PO
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556 FUNDAMENTAL FOOD MICROBIOLOGY u
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562 FUNDAMENTAL FOOD MICROBIOLOGY g
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566 FUNDAMENTAL FOOD MICROBIOLOGY l
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568 FUNDAMENTAL FOOD MICROBIOLOGY O
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572 FUNDAMENTAL FOOD MICROBIOLOGY M
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582 FUNDAMENTAL FOOD MICROBIOLOGY G
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590 FUNDAMENTAL FOOD MICROBIOLOGY L
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602 FUNDAMENTAL FOOD MICROBIOLOGY S
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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