Fundamental Food Microbiology, Third Edition - Fuad Fathir

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FOODBORNE INTOXICATIONS 357 \ 7. List the types of Clo. botulinum associated with food intoxication, and describe the changes that can occur from their growth in a food high in protein and a food low in protein. 8. List the toxins associated with foodborne botulism in humans and describe the mechanisms by which the toxins produce neurological symptoms. 9. Discuss how a combination of several environmental parameters can be used to control growth of Clo. botulinum in a food. 10. List two food groups frequently associated with botulism in the U.S. Suggest four methods to reduce the incidence. 11. Explain the terms mycotoxins, mycotoxin-producing strain of Penicillium species, aflatoxin, and growth characteristics of molds. 12. List five foods that directly or indirectly can be contaminated with mycotoxins. Discuss mycotoxin concerns in foods and food ingredients imported to the U.S. from other countries.
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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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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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138 FUNDAMENTAL FOOD MICROBIOLOGY b
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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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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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Chapter 37: Control by Antimicrobia
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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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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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545 APPENDIX C Regulatory Agencies
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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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