Fundamental Food Microbiology, Third Edition - Fuad Fathir

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OPPORTUNISTIC PATHOGENS, PARASITES, AND ALGAL TOXINS 415 \ QUESTIONS 1. Define an opportunistic pathogen. Briefly explain how Aer. hydrophila can be considered an opportunistic pathogen? 2. Briefly discuss the possibility of causing foodborne gastroenteritis by Ple. shigelloides. 3. Name three noncoliforms that may be associated with human foodborne gastroenteritis. What evidence can be given to justify them as the causative agents for gastroenteritis? 4. Discuss the importance of psychrotrophic Bacillus spp. as a possible causative agent for foodborne gastroenteritis. Why can the consumption of pasteurized milk stored in the refrigerator for a long time be associated with gastroenteritis caused by psychrotrophic Bacillus spp.? 5. Discuss the role of microorganisms in histamine poisoning from the consumption of some ripened cheeses, old fermented sausages, and fish. Name the important microbial species that can be associated with scombroid poisoning. Suggest the preventative methods. 6. Why is ciguatera poisoning more prevalent with foods served at home? How can one prevent the incidents? 7. List the types of shellfish poisoning. What are their major symptoms? 8. List the major causes of trichinosis in humans. How can the incidence be reduced? 9. Discuss the reasons of foodborne anisakiasis, taeniasis, and toxoplasmosis in humans and explain how their incidence can be reduced. 10. List four protozoan diseases transmitted through foods in humans. Discuss the importance of intestinal protozoan diseases of food origin in humans. Which foods are more often associated with these diseases and how can they be reduced?
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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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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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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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278 FUNDAMENTAL FOOD MICROBIOLOGY C
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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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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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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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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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