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Fundamental Food Microbiology, Fifth Edition

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978 1466 564435
1.50 LBS
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Product Description


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 foodborn 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, this 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.

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 & plasma technology


I - Introduction to Microbes in Foods: History & development food microbiology, Predominant microorganisms in food, Sources of microorganisms, Normal microbiological quality of foods & its significance

II - Microbial Growth Response in the Food Environment: Microbial growth characteristics, Factors influencing microbial growth, Microbial attachments & biofilm formation, Microbial metabolism of food components, Microbial sporulation & germination, Microbial stress response in the food environment

III - Beneficial Uses of Microorganisns in Food: Microorganisms used in food fermentation, Biochemistry of some beneficial traits, Genetics of some beneficial traits, Starter cultures & bacteriophages, Microbiology of fermented food production, Intestinal bacteria & probiotics, Food biopreservatives of microbial origin, bacteriocin, & nanotechnology, Food ingredients & enzymes of microbial origin

IV - Microbial Food Spoilage: Important factors, Spoilage of specific food groups, New food spoilage bacteria in refrigerated foods, Food spoilage by microbial enzymes, Indicators of microbial food spoilage

V - Microbial Foodborne Diseases: Important facts, Foodborne intoxications. Foodborne bacterial infections, Foodborne toxico-infections, Opportunistic bacterial pathogens, molds & mycotoxins, viruses, parasites, and fish & shellfish toxins, New and emerging foodborne pathogens, Indicators of bacterial pathogens

VI - Control of Microorganisms in Foods: Control of access of microorganisms: cleaning/sanitation/disinfection, Control by physical removal, by heat (thermal processing), by low temperature, by reduced water activity & drying, by low pH & organic acids, by modified atmosphere (or reducing O-R potential), by antimocrobial preservatives & bacteriophages, by irradiation, by novel processing technologies, by a combination of methods (Hurdle Concept)

VII - Microbial Detection and Food Safety: Conventional, immunological, molecular, & biosensor-based detection methods.

3 Appendices, Index.

Bibek Ray and Arun Bhunia, 2014, 607 p, illustrated in b&w, 15 color plates.  $105.00


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