Contributors
Preface
Editors
I. Factors of Special Significance to Food Microbiology
1. Behavior of Microorganisms in Food: Growth, Survival, and Death Ahmed E. Yousef and Ahmed G. Abdelhamid
2. Spores and Their Significance Peter Setlow and Eric A. Johnson
3. Microbiological Criteria and Indicator Microorganisms Leon G. M. Gorris and Jean-Louis Cordier
4. Stress Responses in Foodborne Bacteria Francisco Diez-Gonzalez
II. Microbial Spoilage and Public Health Concerns
5. Milk and Dairy Products Zhengyao Xue and Maria L. Marco
6. Meat and Poultry Manpreet Singh and Harshavardhan Thippareddi
7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains Marilyn C. Erickson
III. Foodborne Pathogenic Bacteria
8. Epidemiology of Foodborne Illnesses Craig W. Hedberg
9. Salmonella April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink
10. Eleven Campylobacter Specie Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele
11. Shiga Toxin-Producing Escherichia coli Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle
12. Shigella Christina S. Faherty and Keith A. Lampel
13. Vibrio Species Daniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli
14. Cronobacter Species Ben D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner
15. Aeromonas Troy Skwor and Stanislava Kralova
16. Yersinia enterocolitica Dike O. Ukuku and Mohammad Latiful Bari
17. Listeria Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker
18. Clostridium botulinum Eric A. Johnson
19. Clostridium perfringens Santos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja
20. Bacillus cereus Toril Lindbäck and Per Einar Granum
21. Staphylococcus aureus Joo Youn Park and Keun Seok Seo
IV. Nonbacterial Pathogens/Toxins
22. Mycotoxins Marta H. Taniwaki and John I. Pitt
23. Foodborne Viral Pathogens Kristen E. Gibson, Doris H. D'souza, And Aron J. Hall
24. Helminths in Meat Dante S. Zarlenga and H. Ray Gamble
25. Protozoan Parasites Ynes R. Ortega
V. Preservatives and Preservation Methods
26. Novel Physical Methods for Food Preservation Luis J. Bastarrachea and Rohan V. Tikekar
27. Chemical Preservatives and Natural Food Antimicrobials T. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja
28. Biological Control of Food-Challenging Microorganisms Richard Weeks and Michael Leonidas Chikindas
29. Bacteriophages for Biological Control of Foodborne Pathogens Yilmaz Emre Gencay and Lone BrÈûndsted
VI. Fermentations and Beneficial Microbes
30. Starter Cultures Jennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald
31. Diet, Health, and the Gut Microbiota Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery
32. Probiotics and Prebiotics Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer
33. Fermented Foods Michael Gänzle
VII. Current Issues and Advances in Food Microbiology
34. Antimicrobial Resistance, Gut Microbiota, and Health Hua Wang, Yang Zhou, and Lu Zhang
35. Genomics of Foodborne Microorganisms Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter
36. Metagenomics of Meat and Poultry Margaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk
37. Food Microbiomes: A New Paradigm for Food and Food Ecology Andrea R. Ottesen and Padmini Ramachandran
38. Molecular Source Tracking and Molecular Subtyping Peter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng
39. Predictive Microbiology and Microbial Risk Assessment Abani K. Pradhan, Abhinav Mishra, and Hao Pang
40. Food Safety Management Systems Kelly Stevens and Scott Hood
41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations Marilyn C. Erickson and Mussie Y. Habteselassie
42. Relevance of Food Microbiology Issues to Current Trends (2008¡V2018) in Food Production and Imported Foods Marilyn C. Erickson and Michael P. Doyle
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