Food microbiology fundamentals and frontiers 3rd Edition by Larry R Beuchat, Michael P Doyle ISBN 1555814077 9781555814076

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Product details:

ISBN 10: 1555814077 
ISBN 13: 9781555814076
Author: Larry R Beuchat, Michael P Doyle

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume.

• Addresses the field’s major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety.
• Details the latest scientific knowledge and concerns of food microbiology
• Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food.
• Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.

Food microbiology fundamentals and frontiers 3rd Table of contents:

Part I: Fundamentals of Food Microbiology

• Chapter 1: The Microbial World and Food

  • Classification of Microorganisms Relevant to Food

  • Basic Microbial Structures and Functions

  • Microbial Growth and Metabolism in Foods

  • Factors Influencing Microbial Growth (Intrinsic and Extrinsic)

• Chapter 2: Microbial Growth in Foods

  • Growth Curves and Kinetics

  • Water Activity and its Role

  • pH, Acidity, and Buffering Capacity

  • Redox Potential and Antimicrobial Constituents

  • Environmental Factors (Temperature, Atmosphere)

• Chapter 3: Microbial Spoilage of Foods

  • General Principles of Food Spoilage

  • Spoilage of Specific Food Categories (Meats, Dairy, Produce, Grains, Beverages)

  • Detection and Identification of Spoilage Microorganisms

• Chapter 4: Fermented Foods and Beverages

  • Principles of Food Fermentation

  • Microorganisms in Fermented Foods (Lactic Acid Bacteria, Yeasts, Molds)

  • Specific Fermented Products (Dairy, Meat, Vegetable, Bread, Alcoholic Beverages)

  • Health Benefits of Probiotics

Part II: Foodborne Pathogens and Their Control

• Chapter 5: Foodborne Pathogenic Bacteria

  • Salmonella

  • Escherichia coli O157:H7 and Other Shiga Toxin-Producing E. coli

  • Listeria monocytogenes

  • Clostridium botulinum

  • Staphylococcus aureus

  • Campylobacter jejuni

  • Vibrio species

  • Bacillus cereus

  • Clostridium perfringens

  • Other Emerging Bacterial Pathogens

• Chapter 6: Foodborne Viruses

  • Noroviruses

  • Hepatitis A Virus

  • Rotaviruses and Astroviruses

  • Detection and Control of Foodborne Viruses

• Chapter 7: Foodborne Parasites

  • Giardia intestinalis

  • Cryptosporidium parvum

  • Cyclospora cayetanensis

  • Toxoplasma gondii

  • Trichinella spiralis

  • Control Strategies for Parasites

• Chapter 8: Molds and Mycotoxins

  • Common Foodborne Molds

  • Major Mycotoxins and Their Producers (Aflatoxins, Ochratoxins, Fumonisin, Deoxynivalenol)

  • Health Effects of Mycotoxins

  • Prevention and Control of Mycotoxins in Food

• Chapter 9: Emerging Issues in Foodborne Disease

  • Antimicrobial Resistance in Foodborne Pathogens

  • Globalization of Food Supply and Impact on Food Safety

  • New Technologies for Pathogen Detection

  • Changing Consumer Habits and Risk Factors

Part III: Control of Microorganisms in Foods

• Chapter 10: General Principles of Microbial Control

  • Inactivation Kinetics

  • Heat Processing (Pasteurization, Sterilization, Canning)

  • Refrigeration and Freezing

  • Drying and Water Activity Control

  • Irradiation

  • High-Pressure Processing

• Chapter 11: Food Additives and Antimicrobial Agents

  • Chemical Preservatives (Organic Acids, Nitrites, Sulfites)

  • Natural Antimicrobials (Bacteriocins, Plant Extracts)

  • Use of Antimicrobials in Food Processing

• Chapter 12: Sanitation and Hygiene in Food Processing

  • Principles of Cleaning and Sanitization

  • Design of Hygienic Facilities and Equipment

  • Personnel Hygiene

  • Environmental Monitoring

• Chapter 13: Hazard Analysis and Critical Control Point (HACCP) System

  • Principles of HACCP

  • Implementing a HACCP Plan

  • HACCP in Different Food Sectors

  • Regulatory Requirements for HACCP

• Chapter 14: Food Safety Management Systems and Regulatory Oversight

  • Good Manufacturing Practices (GMPs)

  • ISO 22000 and Other International Standards

  • Role of Regulatory Agencies (e.g., FDA, USDA, EFSA)

  • Food Safety Modernization Act (FSMA) and its impact

Part IV: Detection, Identification, and Future Directions

• Chapter 15: Conventional Methods for Detection and Enumeration

  • Culture-Based Techniques

  • Microscopic Methods

  • Biochemical Tests

• Chapter 16: Rapid and Molecular Methods for Detection and Identification

  • Immunological Methods (ELISA, Lateral Flow Assays)

  • Nucleic Acid-Based Methods (PCR, Real-time PCR, DNA Sequencing)

  • Biosensors and Nanotechnology

  • Automation in Food Microbiology Laboratories

• Chapter 17: Predictive Microbiology

  • Modeling Microbial Growth and Inactivation

  • Primary, Secondary, and Tertiary Models

  • Applications in Risk Assessment and Shelf-Life Prediction

• Chapter 18: Risk Assessment and Management in Food Microbiology

  • Principles of Microbial Risk Assessment (Hazard Identification, Exposure Assessment, Dose-Response, Risk Characterization)

  • Risk Management Strategies

  • Risk Communication

• Chapter 19: Food Microbiology Research: Current and Future Trends

  • Metagenomics and Microbiome Analysis in Food Systems

  • CRISPR and Gene Editing Applications

  • Advanced Imaging Techniques

  • Personalized Food Safety

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