Fundamental Food Microbiology, Third Edition - Fuad Fathir

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CONTENTS 359 CHAPTER 25 Foodborne Infections I. Introduction ..............................................................................................361 II. Salmonellosis by Salmonella ...................................................................362 A. Importance ........................................................................................362 1. Current Nomenclature System ...................................................363 2. Predominant Serotypes in Salmonellosis ..................................363 B. Characteristics ..................................................................................364 C. Habitat ..............................................................................................364 D. Toxins ...............................................................................................364 E. Disease and Symptoms ....................................................................365 F. Food Association ..............................................................................365 G. Prevention and Control ....................................................................366 H. Detection Method .............................................................................366 I. Case Study .......................................................................................366 III. Listeriosis by Listeria monocytogenes .....................................................367 A. Importance ........................................................................................367 B. Characteristics ..................................................................................368 C. Habitat ..............................................................................................368 D. Toxin .................................................................................................368 E. Disease and Symptoms ....................................................................369 F. Food Association ..............................................................................369 G. Prevention and Control ....................................................................369 H. Detection Method .............................................................................370 I. Case Study .......................................................................................370 IV. Pathogenic Escherichia coli .....................................................................371 A. Importance ........................................................................................371 1. Enteropathogenic Esc. coli (EPEC) ...........................................371 2. Enterotoxigenic Esc. coli (ETEC) .............................................371 3. Enteroinvasive Esc. coli (EIEC) ................................................372
360 FUNDAMENTAL FOOD MICROBIOLOGY 4. Enterohemorrhagic Esc. coli (EHEC) .......................................372 B. Gastroenteritis Due to EIEC ............................................................372 1. Toxins .........................................................................................372 2. Disease and Symptoms ..............................................................372 3. Food Association ........................................................................372 4. Prevention ...................................................................................373 C. Gastroenteritis due to EHEC ............................................................373 1. Characteristics ............................................................................373 2. Toxins .........................................................................................373 3. Disease and Symptoms ..............................................................373 4. Food Association ........................................................................373 5. Prevention ...................................................................................374 V. Shigellosis (Bacillary Dysentery) by Shigella spp. .................................374 A. Importance ........................................................................................374 B. Characteristics ..................................................................................375 C. Habitat ..............................................................................................375 D. Toxins ...............................................................................................375 E. Disease and Symptoms ....................................................................375 F. Food Association ..............................................................................376 G. Prevention .........................................................................................376 VI. Campylobacteriosis by Campylobacter spp. (Campylobacter enteritis and Campylobacter jejuni enteritis) .........................................................376 A. Importance ........................................................................................376 B. Characteristics .................................................................................. 377 C. Habitat ..............................................................................................377 D. Toxins ...............................................................................................377 E. Disease and Symptoms ....................................................................377 F. Food Association ..............................................................................378 G. Prevention .........................................................................................378 VII. Yersiniosis by Yersinia enterocolitica ......................................................378 A. Importance ........................................................................................378 B. Characteristics ..................................................................................379 C. Habitat ..............................................................................................379 D. Toxins ...............................................................................................379 E. Disease and Symptoms ....................................................................379 F. Food Association ..............................................................................380 G. Prevention .........................................................................................380 VIII. Gastroenteritis by Vibrio spp. ...................................................................380 A. Vibrio parahaemolyticus Gastroenteritis .........................................380 1. Importance ..................................................................................380 2. Characteristics ............................................................................381 3. Habitat ........................................................................................381 4. Toxin and Toxin Production ......................................................381 5. Disease and Symptoms ..............................................................381 6. Food Association ........................................................................381 7. Prevention ...................................................................................382
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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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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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82 FUNDAMENTAL FOOD MICROBIOLOGY I.
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88 FUNDAMENTAL FOOD MICROBIOLOGY E.
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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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96 FUNDAMENTAL FOOD MICROBIOLOGY Fi
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98 FUNDAMENTAL FOOD MICROBIOLOGY pr
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100 FUNDAMENTAL FOOD MICROBIOLOGY T
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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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140 FUNDAMENTAL FOOD MICROBIOLOGY B
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142 FUNDAMENTAL FOOD MICROBIOLOGY A
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148 FUNDAMENTAL FOOD MICROBIOLOGY p
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160 FUNDAMENTAL FOOD MICROBIOLOGY c
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164 FUNDAMENTAL FOOD MICROBIOLOGY o
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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178 FUNDAMENTAL FOOD MICROBIOLOGY m
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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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228 FUNDAMENTAL FOOD MICROBIOLOGY d
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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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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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Page 338 and 339: SECTION V Microbial Foodborne Disea
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408 FUNDAMENTAL FOOD MICROBIOLOGY a
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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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454 FUNDAMENTAL FOOD MICROBIOLOGY R
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456 FUNDAMENTAL FOOD MICROBIOLOGY e
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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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540 FUNDAMENTAL FOOD MICROBIOLOGY R
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548 FUNDAMENTAL FOOD MICROBIOLOGY h
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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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