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Food Microbiology Principles into Practice 2 Volume Set 1st edition by Osman Erkmen, Faruk Bozoglu ISBN 1119237761 978-1119237761

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Product details:

ISBN 10: 1119237761
ISBN 13: 978-1119237761
Author: Osman Erkmen, Faruk Bozoglu 

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features   are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Food Microbiology Principles into Practice 2 Volume Set 1st Table of contents:

Section I: Microbiology and Microbial Behavior in Foods

1. History and Development of Food Microbiology

  • Introduction

  • History of Microorganisms in Foods

    • Early Development on Foods

    • Discovery of Microorganisms

    • Development of Food Microbiology

    • Modern Microbiology

  • Fields of Food Microbiology

    • Importance of Microorganisms in Foods

    • Food Microbiology Course

2. Microbial Growth in Foods

  • Introduction

  • General Principles of Microbial Growth

    • Importance Being Small Size

    • Microbial Reproduction

    • Growth and Death

    • Predictive Microbiology

    • Relationships Among Microorganisms in Foods

    • Type and Number of Microorganisms in Foods

3. Types of Microorganisms in Foods

  • Introduction

  • Nomenclature of Microorganisms

  • Microorganisms in Foods

    • Bacteria

    • Fungi

    • Viruses and Other Agents

    • Parasites

    • Algae

  • Microbial Genetics

    • Characteristics of Microbial Genetics

    • Genetic Recombination

    • Extrachromosomal Genes

    • Genetic Mechanism of Drug Resistance

  • Significance of Microorganisms in Foods

    • Cereals, Starches, and Gums

    • Canned Foods

    • Eggs

    • Fish and Shellfish

    • Mayonnaise and Salad Dressings

    • Raw and Pasteurized Milk

    • Raw and Ready-to-Eat Meat Products

    • Vegetables, Fruits, and Nuts

    • Soft Drinks, Fruit and Vegetable Drinks, and Bottled Water

    • Spices

    • Sugars and Confectionaries

Section II: Microbial Sources and Factors Affecting Microorganisms

4. Presources of Microorganisms in Foods

  • Introduction

  • Primary Sources of Microorganisms Present in Foods

    • Water

    • Plants and Plant Products

    • Food Equipment and Packaging Material

    • Intestinal Tract of Man and Animals

    • Food Handlers

    • Food Ingredients

    • Animals, Birds, and Fish

    • Sewage

    • Air, Dust, and Soil

    • Improper Handling Procedures

    • Miscellaneous Sources

5. Factors Affecting Microbial Growth in Foods

  • Introduction

  • Intrinsic Factors

    • pH

    • Water Activity

    • Oxidation–Reduction Potential

    • Nutrient Content

    • Antimicrobial Content

    • Biological Protective Structure

  • Extrinsic Factors

    • Temperature

    • Relative Humidity

    • Gaseous Atmosphere

    • Presence of Other Microorganisms

Section III: Foodborne Diseases

6. Important Factors in Foodborne Diseases

  • Introduction

  • Important Facts in Foodborne Diseases

    • Side Effects of Foodborne Diseases

    • Investigation of Foodborne Diseases

    • Importance of Foodborne Diseases

    • Susceptibility to Foodborne Diseases

    • Types of Foodborne Diseases

  • Immune Responses

    • Interactions Between Immune System and Microorganisms

    • Immune Systems

    • Types of Immune Systems

7. Bacterial Pathogenicity and Microbial Toxins

  • Introduction

  • Bacterial Pathogenicity

    • Mechanisms of Bacterial Pathogenicity

    • Virulence Factors

  • Bacterial Toxins

    • Types of Bacterial Toxins

    • Pathogenicity of Bacterial Structure

    • Enteric Bacterial Toxins

8. Foodborne Invasive Infections

  • Introduction

  • Types of Foodborne Invasive Infection

    • Brucella (Brucellosis)

    • Campylobacter (Campylobacteriosis)

    • Pathogenic Escherichia coli Group

    • Listeria monocytogenes (Listeriosis)

    • Salmonella (Salmonellosis)

    • Shigella (Shigellosis)

    • Vibrio (Vibriosis)

    • Yersinia enterocolitica (Yersiniosis)

    • Infections with Other Bacteria

9. Foodborne Toxicoinfections

  • Introduction

  • Types of Foodborne Toxicoinfection

    • A. hydrophila

    • B. cereus (Diarrheal Syndrome)

    • C. perfringens

    • P. shigelloides

    • V. cholerae

    • Enterotoxigenic and Enteropathogenic E. coli

10. Foodborne Intoxications

  • Introduction

  • Bacterial Foodborne Intoxication

    • B. cereus (Emetic Poisoning)

    • Staphylococcus aureus (Staphylococcal Poisoning)

    • Clostridium botulinum (Botulism)

  • Mycotoxins

    • Characteristics of Mycotoxin-Producing Molds

    • Contamination of Foods by Mycotoxins

    • Major Types of Mycotoxins

    • Stability of Mycotoxins in Foods

  • Mushroom Toxins

    • Protoplasmic Toxins

    • Neurotoxins

    • Gastrointestinal Irritants

    • Disulfiram-Like Poisoning

    • Other Mushroom Poisonings

  • Biogenic Amines

    • Occurrence of Biogenic Amines in Foods

    • Biogenic Amine Poisoning

    • Prevention and Control

11. Parasites, Marine Toxins, and Virus Food Poisonings

  • Introduction

  • Parasites

    • Helminths

    • Protozoa

    • Occurrence of Parasites in Foods and Water

  • Marine Toxins

    • Types of Marine Poisonings

    • Prevention of Marine Poisonings

  • Chemical Poisoning

  • Foodborne Viruses and Prion

    • Characteristics of Viruses

    • Important Viruses

    • Spongiform Encephalopathies

  • Food Allergy

12. Indicators of Foodborne Pathogens

  • Introduction

  • Establishment of Microbiological Criteria

  • Indicators of Pathogens in Foods

    • Coliforms

    • Fecal Coliforms

    • E. coli

    • Enterobacteriaceae

    • Enterococcus

    • Total Viable Count

    • Other Microbial Indicators

Section IV: Detection of Microorganisms

13. Conventional Techniques in Food Microbiology

  • Introduction

  • Sampling Plan and Sample Preparation

    • Sampling Plan

    • Sample Preparation

  • Conventional Microbial Counting Methods

    • Quantitative Methods

    • Qualitative Methods

14. Advanced Techniques in Food Microbiology

  • Introduction

  • Developing Rapid Methods

    • Microbiological Testing of Foods

    • Problems in Food Analysis

    • Development and Origin of Rapid Methods

  • Physical Methods

    • Impedance Method

    • Microcalorimetry

    • Particle Counting

    • Bacteriophage

    • Image Analysis Systems

    • Chromatographic Method

    • Electrophoresis

    • Detection of Microorganisms by Infrared Detectors

  • Chemical Methods

    • Radiometry (Isotopic Method)

    • Bioluminescence

    • Thermostable Nuclease

    • Nucleic Acid Probes and PCR Methods

    • Glucuronidase Assay for E. coli

    • Limulus Amoebocyte Lysate Test

  • Immunoassay Methods

    • Radioimmunoassay

    • Enzyme-Linked Immunosorbent Assay

    • Immunofluorescence Antibody

    • Immunomagnetic Separation

    • Latex Agglutination

    • Enrichment Serology

    • Immunoelectron Microscopy

    • Precipitin Reaction

    • Agglutination Tests

    • Immunoelectrophoresis

  • Other Methods

  • Limitation of Rapid Methods

  • Future Developments in Rapid Methods

    • Immunosensors or Biosensors

    • DNA Microarrays (Chips)

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Tags: Osman Erkmen, Faruk Bozoglu, Food Microbiology, 2 Volume