Fundamental Food Microbiology, Third Edition - Fuad Fathir

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Chapter 23 Important Facts in Foodborne Diseases............................................................... 323 Chapter 24 Foodborne Intoxications .......................................................................................343 Chapter 25 Foodborne Infections ............................................................................................359 Chapter 26 Foodborne Toxicoinfections .................................................................................391 Chapter 27 Opportunistic Pathogens, Parasites, and Algal Toxins ........................................405 Chapter 28 New and Emerging Foodborne Pathogens ...........................................................417 Chapter 29 Indicators of Bacterial Pathogens ........................................................................429 Section VI Control of Microorganisms in Foods .............................................439 Chapter 30 Control of Access (Cleaning and Sanitation) ......................................................441 Chapter 31 Control by Physical Removal ..............................................................................451 Chapter 32 Control by Heat ....................................................................................................455 Chapter 33 Control by Low Temperature ............................................................................... 467 Chapter 34 Control by Reduced A w ........................................................................................475 Chapter 35 Control by Low pH and Organic Acids ...............................................................483 Chapter 36 Control by Modified Atmosphere (or Reducing O–R Potential) ........................491
Chapter 37 Control by Antimicrobial Preservatives ...............................................................497 Chapter 38 Control by Irradiation ...........................................................................................507 Chapter 39 Control by Novel Processing Technologies ......................................................... 515 Chapter 40 Control by a Combination of Methods (Hurdle Concept) ..................................529 Section VII Appendices .....................................................................................535 Appendix A Microbial Attachment to Food and Equipment Surfaces ....................................537 Appendix B Predictive Modeling of Microbial Growth in Food .............................................541 Appendix C Regulatory Agencies Monitoring Microbiological Safety of Foods in the U.S. .............................................................................................................545 Appendix D Hazard Analysis Critical Control Points (HACCP) .............................................549 Appendix E Detection of Microorganisms in Food and Food Environment ...........................555 Index......................................................................................................................567
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
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Page 14 and 15: Table of Contents Section I Introdu
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52 FUNDAMENTAL FOOD MICROBIOLOGY 2.
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SECTION II Microbial Growth Respons
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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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CONTENTS 103 CHAPTER 9 Microbial St
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MICROBIAL STRESS RESPONSE IN THE FO
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125 CHAPTER 10 Microorganisms Used
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MICROORGANISMS USED IN FOOD FERMENT
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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183 CHAPTER 14 Microbiology of Ferm
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MICROBIOLOGY OF FERMENTED FOOD PROD
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CONTENTS 209 CHAPTER 15 Intestinal
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INTESTINAL BENEFICIAL BACTERIA 211
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238 FUNDAMENTAL FOOD MICROBIOLOGY E
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240 FUNDAMENTAL FOOD MICROBIOLOGY S
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246 FUNDAMENTAL FOOD MICROBIOLOGY C
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252 FUNDAMENTAL FOOD MICROBIOLOGY M
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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270 FUNDAMENTAL FOOD MICROBIOLOGY X
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SECTION V Microbial Foodborne Disea
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CONTENTS 323 CHAPTER 23 Important F
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IMPORTANT FACTS IN FOODBORNE DISEAS
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356 FUNDAMENTAL FOOD MICROBIOLOGY R
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CONTENTS 359 CHAPTER 25 Foodborne I
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FOODBORNE INFECTIONS 361 B. Vibrio
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FOODBORNE INFECTIONS 363 stand the
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FOODBORNE INFECTIONS 365 fluid and
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FOODBORNE INFECTIONS 367 mixed toge
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FOODBORNE INFECTIONS 369 E. Disease
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FOODBORNE INFECTIONS 371 To control
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FOODBORNE INFECTIONS 373 4. Prevent
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FOODBORNE INFECTIONS 375 contaminat
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FOODBORNE INFECTIONS 377 Canada, th
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FOODBORNE INFECTIONS 379 U.S., Yer.
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FOODBORNE INFECTIONS 381 2. Charact
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FOODBORNE INFECTIONS 383 Also, unli
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FOODBORNE INFECTIONS 385 \ X. OTHER
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FOODBORNE INFECTIONS 387 \ 9. Marth
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FOODBORNE INFECTIONS 389 \ 15. Desc
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392 FUNDAMENTAL FOOD MICROBIOLOGY H
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394 FUNDAMENTAL FOOD MICROBIOLOGY E
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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414 FUNDAMENTAL FOOD MICROBIOLOGY V
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417 CHAPTER 28 New and Emerging Foo
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NEW AND EMERGING FOODBORNE PATHOGEN
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CONTENTS 429 CHAPTER 29 Indicators
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INDICATORS OF BACTERIAL PATHOGENS 4
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SECTION VI Control of Microorganism
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441 CHAPTER 30 Control of Access (C
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CONTROL OF ACCESS (CLEANING AND SAN
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CONTENTS 467 CHAPTER 33 Control by
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CONTROL BY LOW TEMPERATURE 469 with
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CONTROL BY LOW TEMPERATURE 471 and
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CONTROL BY LOW TEMPERATURE 473 Raw
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CONTROL BY REDUCED A W aureus and r
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CONTROL BY REDUCED A W solute. Pseu
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CONTROL BY REDUCED A W D. Foam-Dryi
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CONTROL BY LOW PH AND ORGANIC ACIDS
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY ANTIMICROBIAL PRESERVATI
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CONTROL BY IRRADIATION 509 feeding
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CONTROL BY IRRADIATION 511 baskets,
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CONTROL BY IRRADIATION 513 C. Curre
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515 CHAPTER 39 Control by Novel Pro
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CONTROL BY NOVEL PROCESSING TECHNOL
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CONTROL BY A COMBINATION OF METHODS
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CONTROL BY A COMBINATION OF METHODS
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SECTION VII Appendices This section
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550 FUNDAMENTAL FOOD MICROBIOLOGY S
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555 APPENDIX E Detection of Microor
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DETECTION OF MICROORGANISMS IN FOOD
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A ABC transporter, 165 Abiogenesis,
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INDEX 569 Antibiotics, see also spe
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INDEX 571 instability of, 152 trans
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INDEX 573 in blue cheese, 201 in bu
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INDEX 575 in condiments, 351 in dai
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INDEX 577 D D value, 459-460, 511 D
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INDEX 579 on equipment, 40 habitats
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INDEX 581 contamination of, 422-423
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INDEX 583 spoilage from, 261, 270-2
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INDEX 585 for carcass wash, 488 in
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INDEX 587 bacteriophages, identific
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INDEX 589 Leuconostoc, see also Oen
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INDEX 591 benzoic acid level in, 48
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INDEX 593 spoilage of, 309-310 wate
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INDEX 595 holding time for, 459 by
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INDEX 597 low-heat processing of, 4
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INDEX 599 Research challenge studie
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INDEX 601 smoke curing of, 481 spoi
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INDEX 603 in gum, 49 habitats of, 3
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INDEX 605 Tofu, 296, 379, 472 Tomat
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INDEX 607 W Warburg-Dicken-Horecker
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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