FOOD MICROBIOLOGY An Introduction SECOND EDITIONPDF电子书下载
外文
- 作 者:
- 出 版 社:ASM Press
- 出版年份:2008
- ISBN:9781555813963
- 页数:428 页
图书介绍: 查看图书目录点击购买PDF全本电子书 上一篇:ENERGY AND ECONOMIC GROWTH IN THE UNITED STATES下一篇:INCENTIVES FOR GEGIONAL DEVELOPMENT CONPETITION AMONG SUB-NATIONAL GOVERNMENTS 《FOOD MICROBIOLOGY An Introduction SECOND EDITION》目录 标签:
SECTIONⅠBasics of Food Microbiology1
1The Trajectory of Food Microbiology3
Introduction3
Who’s on First?3
Food Microbiology, Past and Present4
To the Future and Beyond8
Summary10
Suggested reading10
Questions for critical thought10
2Factors That Influence Microbesin Foods11
Introduction11
Food Ecosystems, Homeostasis, and HurdleTechnology12
Foods as Ecosystems12
Classical Microbiology and Its Limitations13
Limitations of Detection and Enumeration Methods13
Homeostasis and Hurdle Technology27
Growth Kinetics29
Microbial Physiology and Metabolism32
Carbon Flow and Substrate Level Phosphorylation34
The Tricarboxylic Acid Cycle Links Glycolysis to AerobicRespiration34
Conclusion36
Summary36
Suggested reading36
Questions for critical thought37
3Spores and Their Significance39
Introduction39
Spores in the Food Industry39
Low-Acid Canned Foods40
Bacteriology of Sporeformers of Public HealthSignificance42
Heat Resistance of C.botulinum Spores44
Spoilage of Acid and Low-Acid Canned and Vacuum-PackagedFoods by Sporeformers46
Spore Biology47
Structure47
Macromolecules48
Small Molecules48
Dormancy48
Resistance49
Freezing and Desiccation Resistance49
Pressure Resistance50
γ-Radiation Resistance50
UV Radiation Resistance50
Chemical Resistance50
Spore Heat Resistance50
The Cycle of Sporulation and Germination52
Sporulation52
Activation53
Germination53
Outgrowth54
Summary54
Suggested reading55
Questions for critical thought55
4Detection and Enumeration of Microbesin Food57
Introduction57
Sample Collection and Processing58
Analysis58
Metabolism-Based Methods61
Surface Testing62
Summary63
Suggested reading63
Questions for critical thought63
5Rapid and Automated Microbial Methods65
Introduction65
Sample Processing66
Requirements and Validation of Rapid Methods66
Rapid Methods Based on Traditional Methods66
Immunologically Based Methods69
Molecular Methods72
Potpourri of Rapid Methods74
Summary75
Suggested reading75
Questions for critical thought76
6Indicator Microorganisms andMicrobiological Criteria77
Introduction77
The Purpose of Microbiological Criteria77
The Need To Establish Microbiological Criteria77
Definitions78
Who Establishes Microbiological Criteria?79
Sampling Plans79
Types of Sampling Plans80
Establishing Limits81
Indicators of Microbiological Quality81
Indicator Microorganisms82
Metabolic Products83
Indicators of Foodborne Pathogens and Toxins84
Indicator Organisms86
Fecal Coliforms and E.coli88
Metabolic Products88
Application and Specific Proposals for MicrobiologicalCriteria for Food and Food Ingredients89
Current Status90
Summary93
Suggested reading93
Questions for critical thought93
SECTIONⅡGram-Negative Foodborne Pathogenic Bacteria95
7Salmonella Species97
Outbreak97
Introduction97
Characteristics of the Organism100
Biochemical Identification100
Taxonomy and Nomenclature101
Serological Identification101
Physiology102
Reservoirs105
Characteristics of Disease106
Symptoms and Treatment106
Preventative Measures107
Antibiotic Resistance107
Infectious Dose108
Pathogenicity and Virulence Factors109
Specific and Nonspecific Human Responses109
Attachment and Invasion109
Growth and Survival within Host Cells110
Virulence Plasmids110
Other Virulence Factors110
Summary111
Suggested reading112
Questions for critical thought112
8Campylobacter jejuni113
Outbreak113
Introduction113
Characteristics of the Organism114
Environmental Susceptibility114
Reservoirs and Foodborne Outbreaks114
Characteristics of Disease117
C.jejuni and C.coli117
Other Campylobacter Species117
Epidemiologic Subtyping Systems Useful forInvestigating Foodborne Illnesses117
Infective Dose and Susceptible Populations118
Virulence Factors and Mechanismsof Pathogenicity118
Cell Association and Invasion119
Flagella and Motility119
Toxins120
Other Factors120
Autoimmune Diseases120
Immunity120
Summary120
Suggested reading121
Questions for critical thought121
9Enterohemorrhagic Escherichia coli123
Outbreak123
Introduction124
Categories of E.coli124
Characteristics of E.coli O157:H7 and Non-O157:H7EHEC128
Acid Tolerance128
Antibiotic Resistance129
Inactivation by Heat and Irradiation129
Reservoirs of E.coli O157:H7130
Detection of E.coli O157:H7 and EHEC on Farms130
Factors Associated with Bovine Carriage of E.coliO157:H7130
Cattle Model for Infection by E.coli O157:H7130
Domestic Animals and Wildlife130
Humans131
Disease Outbreaks131
Geographic Distribution131
Seasonality of E.coli O157:H7 Infection132
Age of Patients132
Transmission of E.coli O157:H7132
Examples of Foodborne and Waterborne Outbreaks133
Characteristics of Disease135
Infectious Dose135
Mechanisms of Pathogenicity135
Attaching and Effacing136
The Locus of Enterocyte Effacement137
The 60-MDa Plasmid (pO157)137
Stxs137
Conclusion139
Summary139
Suggested reading140
Questions for critical thought140
10Yersinia enterocolitica141
Outbreak141
Introduction141
Characteristics of the Organism141
Classification142
Susceptibility and Tolerance143
Characteristics of Infection144
Reservoirs145
Foodborne Outbreaks146
Mechanisms of Pathogenicity147
Pathological Changes147
Virulence Determinants147
Chromosomal Determinants of Virulence147
Other Virulence Determinants148
Pathogenesis of Yersinia-Induced Autoimmunity148
Summary149
Suggested reading149
Questions for critical thought149
11Shigella Species151
Outbreak151
Introduction151
Classification and Biochemical Characteristics154
Shigella in Foods154
Survival and Growth in Foods155
Characteristics of Disease155
Foodborne Outbreaks156
Virulence Factors157
Genetic Regulation157
Conclusions158
Summary158
Suggested reading158
Questions for critical thought158
12Vibrio Species161
Outbreak161
Introduction161
Characteristics of the Organism162
Epidemiology162
Characteristics of Disease163
Susceptibility to Physical and Chemical Treatments163
V.cholerae163
V.mimicus165
V.parahaemolyticus166
V.vulnificus167
V.fluvialis, V.furnissii, V.hollisae, and V.alginolyticus168
Summary169
Suggested reading169
Questions for critical thought170
SECTION Ⅲ Gram-Positive Foodborne Pathogenic Bacteria171
13Listeria monocytogenes173
Outbreak173
Introduction174
Characteristics of the Organism175
Classification175
Susceptibility to Physical and Chemical Agents176
Listeriosis and Specific Foods176
Ready-to-Eat Foods176
Milk Products177
Cheeses177
Meat and Poultry Products177
Seafoods178
Other Methods of Food Preservation178
Sources of L.monocytogenes in the Environment178
Food-Processing Plants179
Prevalence and the Regulatory Status of L.monocytogenes180
Human Carriers181
Foodborne Outbreaks182
Characteristics of Disease184
Infectious Dose184
Virulence Factors and Mechanisms of Pathogenicity185
Pathogenicity of L.monocytogenes185
Specific Genes Mediate Pathogenicity186
Summary186
Suggested reading187
Questions for critical thought187
More questions than answers187
14 Staphylococcus aureus189
Outbreak189
Characteristics of the Organism190
Historical Aspects and General Considerations190
Sources of Staphylococcal Food Contamination190
Resistance to Adverse Environmental Conditions191
Foodborne Outbreaks192
Incidence of Staphylococcal Food Poisoning192
A Typical Large Staphylococcal Food Poisoning Outbreak193
Characteristics of Disease193
Infective Dose and Susceptible Populations194
Numbers of Staphylococci Required194
Toxin Dose Required194
Microbiology, Toxins, and Pathogenicity195
Nomenclature, Characteristics, and Distribution ofStaphylococcal Enterotoxin-Producing Staphylococci195
Introduction to, and Nomenclature of, the Staphylococcal Enterotoxins195
Staphylococcal Regulation of Staphylococcal Enterotoxin Expression196
Summary200
Suggested reading200
Questions for critical thought200
15Clostridium botulinum203
Introduction203
Four Faces of Botulism203
Characteristics of the Disease208
Toxic and Infectious Doses and SusceptiblePopulations208
Characteristics of C.botulinum209
Classification209
Tolerance of Preservation Methods211
Sources of C.botulinum213
Occurrence of C.botulinum in the Environment213
Occurrence of C.botulinum in Foods213
Virulence Factors and Mechanismsof Pathogenicity215
Structure of the Neurotoxins215
Genetic Regulation of the Neurotoxins216
Mode of Action of the Neurotoxins217
Summary218
Suggested reading218
Questions for critical thought218
16Clostridium perfringens221
The Foodborne Illness221
A Spore’s-Eye View of C.perfringensToxicoinfections221
A Human View of C.perfringens Type A Foodborne Illness221
Incidence222
Food Vehicles for C.perfringens Foodborne Illness222
Factors Contributing to C.perfringens Type A Foodborne Illness222
Preventing C.perfringens Type A Foodborne Illness223
Identification of C.perfringens Type A Foodborne Illness Outbreaks223
Characteristics of C.perfringens Type A Foodborne Illness224
Infectious Dose for C.perfringens Type A Foodborne Illness224
The Organism224
Overview224
Classification: Toxin Typing of C.perfringens226
Susceptibility of C.perfringens to Preservation Methods227
Reservoirs for C.perfringens Type A227
Virulence Factors Contributing to C.perfringens Type A Foodborne Illness228
Heat Resistance228
C.perfringens Enterotoxin228
Summary230
Suggested reading230
Questions for critical thought231
17Bacillus cereus233
Outbreak233
Introduction233
Characteristics of the Organism234
Environmental Sources234
Foodborne Outbreaks235
Characteristics of Disease236
Dose236
Virulence Factors and Mechanisms of Pathogenicity237
The Emetic Toxin237
Enterotoxins237
The Spore238
Summary238
Suggested reading239
Questions for critical thought239
SECTION ⅣVOther Microbes Important in Food241
18 Lactic Acid Bacteria and Food Fermentations243
Introduction243
The Biochemical Foundation of Food Fermentation243
Catabolic Pathways245
Dairy Fermentations246
Starter Cultures248
Production of Aroma Compounds249
Genetics of Lactic Acid Bacteria250
Fermented Vegetables250
Ingredients and Additives Used during Fermentations251
Sauerkraut Fermentation251
Pickle Fermentation252
Meat Fermentations253
Summary254
Suggested reading254
Questions for critical thought254
19Yeast-Based and Other Fermentations257
Introduction257
Fermentations That Use Yeast258
Bread258
Beer259
Wine261
Vinegar Fermentation263
Cocoa and Coffee Fermentations264
Cocoa264
Coffee268
Fermented Foods of Non-Western Societies268
Summary269
Suggested reading269
Questions for critical thought269
20 Spoilage Organisms271
Introduction271
Meat, Poultry, and Seafood Products272
Origin of Microflora in Meat272
Origin of Microflora in Poultry272
Origin of Microflora in Finfish272
Origin of Microflora in Shellfish273
Bacterial Attachment to Food Surfaces273
Microbial Progression during Storage273
Muscle Tissue as a Growth Medium275
Factors Influencing Spoilage276
Control of Spoilage of Muscle Foods278
Milk and Dairy Products281
Milk and Dairy Products as Growth Media281
Psychrotrophic Spoilage283
Spoilage by Fermentative Nonsporeformers286
Spore-Forming Bacteria287
Yeasts and Molds288
Spoilage of Produce and Grains289
Types of Spoilage289
Mechanisms of Spoilage291
Influence of Physiological State291
Microbiological Spoilage of Vegetables292
Microbiological Spoilage of Fruits295
Microbiological Spoilage of Grains and Grain Products296
Summary298
Suggested reading298
Questions for critical thought298
21 Molds301
Introduction301
Isolation, Enumeration, and Identification301
Aspergillus Species304
A.flavus and A.parasiticus308
Other Toxigenic Aspergilli312
Penicillium Species313
Significant Penicillium Mycotoxins313
Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia316
Toxigenic Fusarium Species316
Other Toxic Molds319
Summary319
Suggested reading320
Questions for critical thought320
22 Viruses and Prions321
Introduction321
Viruses322
Elementary Virology322
Viruses as Agents of Foodborne Illness323
Bacteriophages in the Dairy Industry327
Beneficial Uses of Viruses328
Prions329
A Short History of the Prion330
Prion Biology331
Summary332
Suggested reading332
Questions for critical thought332
SECTIONⅤ Control of Microorganisms in Food335
23Antimicrobial Preservatives337
Introduction337
Factors That Affect Antimicrobial Activity338
Organic Acids339
Parabenzoic Acids340
Nitrites341
Phosphates341
Sodium Chloride341
Disinfectants342
Sulfites342
Chlorine343
Quaternary Ammonium Compounds343
Peroxides344
Ozone 344Naturally Occurring Antimicrobials344
Lysozyme344
Lactoferrin and Other Iron-Binding Proteins345
Avidin345
Spices and Their Essential Oils346
Onions and Garlic347
Isothiocyanates347
Phenolic Compounds347
Summary348
Suggested reading348
Questions for critical thought348
24 Biologically Based Preservation and Probiotic Bacteria351
Introduction351
Biopreservation by Controlled Acidification352
Bacteriocins352
General Characteristics352
Bacteriocin Applications in Foods354
Probiotic Bacteria357
The Human GI Tract Is a Microbia Ecosystem358
Summary360
Suggested reading360
Questions for critical thought360
25 Physical Methods of Food Preservation363
Introduction363
Physical Dehydration Processes363
Drying363
Freeze-Drying364
Cool Storage364
Controlled-Atmosphere Storage365
Modified-Atmosphere Packaging365
Freezing and Frozen Storage366
Preservation by Heat Treatments367
Technological Fundamentals367
Thermobacteriology369
Calculating Heat Processes for Foods374
Microwave Heat Treatment375
Preservation by Irradiation375
UV Radiation375
Ionizing Radiation375
Microbiological Fundamentals376
Technological Fundamentals378
Consumer Acceptance of Food Irradiation379
Other Nonthermal Processes381
Summary383
Suggested reading383
Questions for critical thought383
26 Industrial Strategies for Ensuring Safe Food387
Introduction387
GMPs387
General Provisions (Subpart A)388
Buildings and Facilities (Subpart B)388
Equipment (Subpart C)389
Production and Process Controls (Subpart E)389
DALs (Subpart G)390
Sanitation390
SSOPs393
HACCP394
Conclusion401
Summary401
Suggested reading401
Questions for critical thought402
Glossary403
Answers to Puzzles409
Index413
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摘要:本文以“FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf电子书版文档下载”为中心,详细阐述了该电子书在食品微生物学领域的价值、内容结构、实用性和下载途径,旨在为读者提供全面了解和获取该资源的途径。
1、价值与意义
《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》作为食品微生物学领域的经典教材,具有极高的学术价值和实用意义。该书详细介绍了食品微生物学的基本概念、研究方法、应用领域等,对于食品科学、食品安全、食品加工等相关专业的研究人员和从业者具有重要的参考价值。
首先,该书系统地阐述了食品微生物学的理论基础,使读者能够全面了解食品微生物学的学科体系。其次,书中结合实际案例,深入分析了食品微生物学在食品安全、食品加工、食品保存等方面的应用,为读者提供了丰富的实践经验和启示。最后,该书内容丰富、结构合理,便于读者学习和掌握食品微生物学的基本知识和技能。
总之,《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》作为一本优秀的食品微生物学教材,对于推动食品科学领域的发展、提高食品安全水平具有重要意义。
2、内容结构
《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》共分为九章,涵盖了食品微生物学的各个方面。第一章介绍了食品微生物学的基本概念、研究方法和应用领域;第二章至第五章分别阐述了细菌、真菌、病毒和原生动物等微生物在食品中的生长、繁殖和作用;第六章至第八章重点介绍了食品微生物学的检测、控制和预防方法;第九章则探讨了食品微生物学在食品安全和食品加工中的应用。
该书内容丰富,结构清晰,逻辑严密,使读者能够系统地学习和掌握食品微生物学的基本知识和技能。此外,书中还配有大量的图表、实例和案例分析,有助于读者更好地理解和应用所学知识。
总之,《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》在内容结构上具有以下特点:全面性、系统性和实用性,为读者提供了丰富的学习资源。
3、实用性
《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》不仅是一本学术性教材,更是一本实用性强的参考书。书中详细介绍了食品微生物学的检测、控制和预防方法,为食品科学、食品安全、食品加工等相关专业的研究人员和从业者提供了实际操作指南。
首先,书中介绍了食品微生物学的检测方法,包括显微镜观察、培养、生化试验等,使读者能够掌握食品微生物检测的基本技能。其次,书中详细阐述了食品微生物的控制和预防措施,如食品加工过程中的杀菌、消毒、防腐等,为食品生产提供了有效的技术支持。最后,书中还介绍了食品微生物学在食品安全和食品加工中的应用案例,使读者能够将所学知识应用于实际工作中。
总之,《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》在实用性方面具有以下特点:操作性强、技术支持全面、应用案例丰富,为读者提供了实际操作指南。
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总结:
《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》作为一本优秀的食品微生物学教材,具有极高的学术价值和实用意义。该书内容丰富、结构合理、实用性强,为读者提供了全面了解和掌握食品微生物学的基本知识和技能的途径。本文从价值与意义、内容结构、实用性和下载途径四个方面对《FOOD MICROBIOLOGY An Introduction SECOND EDITION.pdf》进行了详细阐述,旨在为读者提供全面了解和获取该资源的途径。
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