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About this book
About this book
This book covers food preservation by modified atmosphere, high pressure and pulsed electric field processing as well as food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.
History of Microorganisms in Food.- Taxonomy, Role, and Significance of Microorganisms in Foods.- Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth.- Fresh Meats and Poultry.- Processed Meats and Seafoods.- Vegetable and Fruit Products.- Milk, Fermentation, Fermented, and Nonfermented Dairy Products.- Nondairy Fermented Foods and Products.- Miscellaneous Food Products.- Culture, Microscopic, and Sampling Methods.- Chemical, Biological, and Physical Methods.- Bioassay and Related Methods.- Food Protection with Chemicals and Biocontrol.- Food Protection with Modified Atmospheres.- Radiation Protection of Foods and Nature of Microbial Radiation Resistance.- Protection of Foods Using Low Temperatures, and Characteristics of Psychrotrophic Microorganisms.- Protection of Foods Using High-Temperatures, and Characteristics of Thermophilic Microorganisms.- Protection of Foods by Drying.- Other Food Protection Methods.- Indicators of Food Microbial Quality and Safety.- The Haccp and Fso System, and Food Safety.- Introduction to Foodborne Pathogens.- Staphylococcal Gastroenteritis.- Food Poisoning Caused by Gram-Positive Sporeforming Bacteria.- Foodborne Listeriosis.- Foodborne Gastroenteritis Caused by Salmonella and Shigella.- Foodborne Gastroenteritis Caused by Escherichia Coli.- Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.- Foodborne Animal Parasites.- Mycotoxins.- Viruses and Some other Proven and Suspected Foodborne Biohazards.- Appendix.