ray - fundamental food microbiology 3e (crc, 2005)

[...]... parasites in food D Miscellaneous • Application of hazard analysis of critical control points (HACCP) in food production, processing, and preservation • Novel food- processing technologies • Microbiology of unprocessed and low-heat-processed ready-to-eat foods • Microbial control of foods from farm to table (total quality management) • Food safety legislation VII FOOD MICROBIOLOGY AND FOOD MICROBIOLOGISTS... fertility, plant diseases, fermentation, food spoilage and foodborne diseases, and other areas was recognized, and microbiology was developed as a specific discipline Later, it was divided into several subdisciplines, such as medical microbiology, soil microbiology, plant pathology, and food microbiology \ 6 FUNDAMENTAL FOOD MICROBIOLOGY V DEVELOPMENT OF EARLY FOOD MICROBIOLOGY (BEFORE 1900 A.D.) It is... Toussaint-Samat, M., History of Food, Blackwell Science, Cambridge, MA, 1992 (translated by A Bell) 7 Hartman, P.A., The evolution of food microbiology, in Food Microbiology: Fundamentals and Frontiers, 2nd ed., Doyle, M.P., Beauchat, L.R., and Montville, T.J., Eds., ASM Press, Washington, D.C., 2001, p 3 8 Ray, B., The need for biopreservation, in Food Biopreservatives of Microbial Origin, Ray, B and... in Food Normal Microbiological Quality of Foods and Its Significance CHAPTER 1 History and Development of Food Microbiology CONTENTS I II III IV V VI Introduction 3 Discovery of Microorganisms 3 Where Are They Coming From? 4 What Are Their Functions? 5 Development of Early Food Microbiology (Before 1900 A.D.) 5 Food Microbiology: Current Status .8 A Food. .. New Food Spoilage Bacteria in Refrigerated Foods 289 Chapter 21 Food Spoilage by Microbial Enzymes 305 Chapter 22 Indicators of Microbial Food Spoilage 313 Section V Microbial Foodborne Diseases 321 Chapter 23 Important Facts in Foodborne Diseases 323 Chapter 24 Foodborne Intoxications .343 Chapter 25 Foodborne Infections 359 Chapter 26 Foodborne... .22 D Important Bacterial Genera 23 1 Gram-Negative Aerobic Group 23 2 Gram-Negative Facultative Anaerobes 25 3 Rickettsias 26 4 Gram-Positive Cocci 27 5 Gram-Positive, Endospore-Forming Rods 28 6 Gram-Negative, Endospore-Forming Rods 28 7 Gram-Positive, Nonsporulating Regular Rods 28 8 Gram-Positive, Nonsporeforming Irregular Rods .29 9 Some New... Fermentation/Probiotics 8 B Food Spoilage 8 C Foodborne Diseases .8 D Miscellaneous .9 VII Food Microbiology and Food Microbiologists 9 VIII Conclusion 10 References 10 Questions 11 I INTRODUCTION Except for a few sterile foods, all foods harbor one or more types of microorganisms Some of them have desirable roles in food, such as in the... in our food In this section, importance of microorganisms in food, predominant microorganisms associated with food, sources from which they get in the food, and microbiological quality of food under normal conditions are presented in the following chapters: Chapter Chapter Chapter Chapter 1: 2: 3: 4: History and Development of Food Microbiology Characteristics of Predominant Microorganisms in Food Sources... HISTORY AND DEVELOPMENT OF FOOD MICROBIOLOGY • • • • • • 9 Importance of environmental stress on the detection and destruction of pathogens Factors associated with the increase in antibiotic-resistant pathogens in food Adherence of foodborne pathogens on food and equipment surfaces Mechanisms of pathogenicity of foodborne pathogens Effective methods for epidemiology study of foodborne diseases Control... single-cell proteins), are discussed in Chapter 16 and Chapter 27 Bacteria, yeasts, molds, and viruses are important in food for their ability to cause foodborne diseases and food spoilage and to produce food and food ingredients Many bacterial species and some molds and viruses, but not yeasts, are able to cause foodborne diseases Most bacteria, molds, and yeasts, because of their ability to grow in foods . Standard Book Number 0-8 49 3-1 61 0-3 Library of Congress Card Number 2003055738 Library of Congress Cataloging-in-Publication Data Ray, Bibek Fundamental food microbiology / Bibek Ray. 3rd ed. p. cm. Includes. 1900 A.D.) 5 VI. Food Microbiology: Current Status 8 A. Food Fermentation/Probiotics 8 B. Food Spoilage 8 C. Foodborne Diseases 8 D. Miscellaneous 9 VII. Food Microbiology and Food Microbiologists. foods as related to microorganisms in academic institu- tions, research institutions, and food- testing laboratories. In addition, short course organizers, food consultants, food industries, food