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Fundamental Food Microbiology de Bibek Ray

Fundamental Food Microbiology

Autor Bibek Ray, Arun Bhunia
en Limba Engleză Hardback – 26 noi 2013
The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens.
Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods.
See What’s New in the Fifth Edition:
  • New chapter on microbial attachment and biofilm formation
  • Bacterial quorum sensing during bacterial growth in food
  • Novel application of bacteriophage in pathogen control and detection
  • Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity
  • Nanotechnology in food preservation
  • Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus
  • Comprehensive list of seafood-related toxins
  • Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices
  • Updates on modern processing technologies such as infrared heating and plasma technology
Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.
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Specificații

ISBN-13: 9781466564435
ISBN-10: 1466564431
Pagini: 664
Ilustrații: 87 black & white illustrations, 58 black & white tables
Dimensiuni: 178 x 254 x 43 mm
Greutate: 1.31 kg
Ediția:Revizuită
Editura: CRC Press
Colecția CRC Press

Cuprins

SECTION I: INTRODUCTION TO MICROBES IN FOODS. History and Development of Food Microbiology. Characteristics of Predominant Microorganisms in Food. Sources of Microorganisms in Foods. Normal Microbiological Quality of Foods and Its Significance. SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT. Microbial Growth Characteristics. Factors Influencing Microbial Growth in Food. Microbial Attachments and Biofilm Formation. Microbial Metabolism of Food Components. Microbial Sporulation and Germination. Microbial Stress Response in the Food Environment. SECTION III: BENEFICIAL US ES OF MICROORGANISMS IN FOOD. Microorganisms Used in Food Fermentation. Biochemistry of Some Beneficial Traits. Genetics of Some Beneficial Traits. Starter Cultures and Bacteriophages. Microbiology of Fermented Food Production. Intestinal Bacteria and Probiotics. Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology. Food Ingredients and Enzymes of Microbial Origin. SECTION IV: MICROBIAL FOOD SPOILAGE. Important Factors in Microbial Food Spoilage. Spoilage of Specific Food Groups. New Food Spoilage Bacteria in Refrigerated Foods. Food Spoilage by Microbial Enzymes. Indicators of Microbial Food Spoilage. SECTION V: MICROBIAL FOODBORNE DISEASES. Important Facts in Foodborne Diseases. Foodborne Intoxications. Foodborne Bacterial Infections. Foodborne Toxico-Infections. Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites,. and Fish and Shellfish Toxins. New and Emerging Foodborne Pathogens. Indicators of Bacterial Pathogens. SECTION VI: CONTROL OF MICROORGANISMS IN FOODS. Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection. Control by Physical Removal. Control by Heat (Thermal Processing). Control by Low Temperature. Control by Reduced Water Activity and Drying. Control by Low pH and Organic Acids. Control by Modified Atmosphere (or Reducing O-R Potential). Control by Antimicrobial Preservatives and Bacteriophages. Control by Irradiation. Control by Novel Processing Technologies. Control by a Combination of Methods (Hurdle Concept). SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY. Conventional, Immunological, Molecular, and Biosensor-Based Detection Methods. Appendix A: Predictive Modeling of Microbial Growth in Food. Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States. Appendix C: Hazard Analysis Critical Control Points. Index.

Descriere

Maintaining the high standard set by the previous bestselling editions, this book presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Notă biografică

Bibek Ray, PhD, currently Professor Emeritus, was a professor of food microbiology in the Department of Animal Science at the University of Wyoming, Laramie. Professor Ray earned BS and MS degrees in veterinary science from the University of Calcutta and the University of Madras, in India, respectively. He received his PhD in food science from the University of Minnesota in 1970 and joined the faculty in the Department of Food Science, North Carolina State University, and then the Department of Biology at Shaw University, both at Raleigh. He joined the University of Wyoming in 1981. There he expanded his research to intestinal beneficial bacteria, bacteriocins of Gram-positive bacteria, and high hydrostatic pressure preservation of food along with his previous research activities in the area of microbial sublethal injury. He also taught courses in food microbiology, food fermentation, food safety, and a course titled “Safety of Our Food” to nonscience undergraduates. His laboratory was involved in extensive studies in both basic and applied areas of the bacteriocin pediocin AcH from Pediococcus acidilactici H. In addition, his group studied various aspects of bacteriocins produced by Lactococcus, Leuconostoc, Lactobacillus, Pediococcus, and Bacillus and Staphylococcus spp. He received research funding from the National Science Foundation, American Public Health Association, National Live Stock and Meat Board, United States Department of Agriculture, United States Army Research, North Atlantic Treaty Organization (with Turkey) and Binational Agriculture Research Development Agency (with Israel), Wyoming Development Fund, and the industry. Before retirement, he was studying the combined effect of bacteriocins, ultrahigh hydrostatic pressure, and pulse field electricity and sublethal injury on the destruction of microbial cells and spores and its application in food preservation. In addition, Dr Ray established collaborative research programs with research institutes and universities in Turkey, Israel, India, Indonesia, and France. He also participated in symposiums, offered short courses, presented research activities and visited Research Laboratories in Japan, Indonesia, Thailand, Australia, New Zealand, India, Turkey, France, Spain, Germany, Norway, Belgium, England, Denmark, Netherlands, Hungary, Austria, Greece, Italy, Mexico, Canada and Argentina.
Arun K. Bhunia, BVSc, PhD, is a professor of molecular food microbiology in the Department of Food Science and the Department of Veterinary Comparative Pathobiology (Courtesy) at Purdue University, West Lafayette, Indiana (USA). He is also affiliated with the Purdue Institute of Immunology, Inflammation and Infectious Disease and the Purdue University Interdisciplinary Life Sciences program (PULSc).
Professor Bhunia received his bachelor of veterinary medicine degree (1984) from Bidhan Chandra Krishi Viswa Vidyalaya (currently West Bengal University of Fisheries and Animal Sciences), West Bengal, India. He received his PhD (1989) from University of Wyoming (USA) under the mentorship of Professor Bibek Ray and postdoctoral training (1995) from University of Arkansas, Fayetteville, under the mentorship of Prof. Michael G. Johnson and then joined Alabama A&M University (Huntsville, Alabama) as an assistant professor in 1995. In 1998, he joined the Department of Food Science at Purdue University. He teaches four graduate-level courses: Food Microbiology, Microbial Foodborne Pathogens (major topics: Mechanism of the pathogenesis of foodborne pathogens and toxins and the host-parasite interactions); Microbial Techniques for Food Pathogen (Laboratory course that incorporates rapid methods employing immunoassays, and genetic and biosensor tools), and co-teaches a graduate level journal club, Intestinal Microbiology and Immunology. In addition, he routinely lectures in courses such as Principles of Public Health (both undergraduate and graduate level) on foodborne diseases and Veterinary Microbiology and Mycology on zoonotic foodborne pathogens.  Prof. Bhunia’s laboratory maintains a balanced research program (basic and applied) to address problems related to foodborne pathogens in the following areas: microbial pathogenesis (host-pathogen interaction), immunology, probiotic bioengineering, and foodborne pathogen detection. His research has been funded by grants from the U.S. Department of Agriculture, the National Science Foundation, the National Cattleman's Beef Association, the National Institute of Health, and Feed Company.