Bibek Ray, Arun Bhunia

Fundamental Food Microbiology (eBook, PDF)

• Format: PDF

Produktbeschreibung

Maintaining the high standard set by the previous bestselling editions, this book presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 663
• Erscheinungstermin: 26. November 2013
• Englisch
• ISBN-13: 9781466564442
• Artikelnr.: 57895933

Autorenporträt

Bibek Ray, PhD, currently professor emeritus, was a professor of food microbiology in the Department of Animal Science at the University of Wyoming, Laramie. Professor Ray earned BS and MS degrees in veterinary science from the University of Calcutta and University of Madras in India, respectively. He received his PhD in food science from the University of Minnesota in 1970 and joined the faculty in the Department of Food Science, North Carolina State University, and then the Department of Biology at Shaw University, both at Raleigh. He joined the University of Wyoming in 1981. There, he expanded his research to intestinal beneficial bacteria, bacteriocins of Gram-positive bacteria, and high hydrostatic-pressure preservation of food along with his previous research activities in the area of microbial sublethal injury. He also taught courses in food microbiology, food fermentation, food safety, and a course titled "Safety of Our Food" to nonscience undergraduates. His laboratory was involved in extensive and thorough studies in both basic and applied areas of the bacteriocin pediocin AcH from Pediococcus acidilactici H. In addition, his group studied various aspects of bacteriocins produced by Lactococcus, Leuconostoc, Lactobacillus, and Pediococcus as well as Bacillus and Staphylococcus spp. He received research funding from the National Science Foundation, American Public Health Association, National Live Stock and Meat Board, United States Department of Agriculture, United States Army Research, North Atlantic Treaty Organization (with Turkey) and Binational Agriculture Research Development Agency (with Israel), Wyoming Development Fund, and the industry. Before retirement, he was studying the combined effect of bacteriocins, ultrahigh hydrostatic pressure, and pulse field electricity and sublethal injury on the destruction of microbial cells and spores and its application in food preservation. In addition, Dr. Ray established collaborative research programs with research institutes and universities in Turkey, Israel, India, Indonesia, and France. He also participated in symposiums, offered short courses, presented research activities, and visited Research Laboratories in Japan, Indonesia, Thailand, Australia, New Zealand, India, Turkey, France, Spain, Germany, Norway, Belgium, England, Denmark, Netherlands, Hungary, Austria, Greece, Italy, Mexico, Canada, and Argentina.

Arun K. Bhunia, BVSc, PhD, is a professor of molecular food microbiology in the Department of Food Science and also in the Department of Veterinary Comparative Pathobiology (Courtesy) at Purdue University, West Lafayette, Indiana. Professor Bhunia received his bachelor of veterinary medicine degree (1984) from Bidhan Chandra Krishi Viswa Vidyalaya (currently West Bengal University of Fisheries and Animal Sciences), West Bengal, India. He received his PhD (1989) from the University of Wyoming (USA) under the mentorship of Professor Bibek Ray and postdoctoral training (1995) from the University of Arkansas, Fayetteville, under the mentorship of Prof. Michael G. Johnson and then joined Alabama A&M University (Normal, Alabama) as an assistant professor in 1995. In 1998, he joined the Department of Food Science at Purdue University. He teaches three graduate level courses: Microbial Foodborne Pathogens (major topics: Mechanism of pathogenesis of foodborne pathogens and toxins and the host-parasite interactions); Microbial Techniques for Food Pathogen (a laboratory course that incorporates rapid methods employing immunoassays and genetic and biosensor tools), and codirects a graduate level journal club, Intestinal Microbiology and Immunology. In addition, he routinely lectures in courses such as Principles of Public Health (both undergraduate and graduate levels) on foodborne diseases, and Veterinary Microbiology and Mycology on several foodborne pathogens. Professor Bhunia's laboratory maintains a balanced research program (basic and applied) to address problems related to foodborne pathogens in the following areas: (a) pathogen and toxin detection; (b) understanding the mechanism of pathogenesis of enteric pathogens, including Listeria monocytogenes; and (c) application of bioengineered probiotics and natural antimicrobial peptides coupled with nanotechnology to control pathogens. His research has been funded by grants from the U.S. Department of Agriculture, National Science Foundation, National Cattleman's Beef Association, National Institute of Health, and Center for Food Safety Engineering.

Inhaltsangabe

SECTION I: INTRODUCTION TO MICROBES IN FOODS. History and Development of
Food Microbiology. Characteristics of Predominant Microorganisms in Food.
Sources of Microorganisms in Foods. Normal Microbiological Quality of Foods
and Its Significance. SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD
ENVIRONMENT. Microbial Growth Characteristics. Factors Influencing
Microbial Growth in Food. Microbial Attachments and Biofilm Formation.
Microbial Metabolism of Food Components. Microbial Sporulation and
Germination. Microbial Stress Response in the Food Environment. SECTION
III: BENEFICIAL US ES OF MICROORGANISMS IN FOOD. Microorganisms Used in
Food Fermentation. Biochemistry of Some Beneficial Traits. Genetics of Some
Beneficial Traits. Starter Cultures and Bacteriophages. Microbiology of
Fermented Food Production. Intestinal Bacteria and Probiotics. Food
Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology. Food
Ingredients and Enzymes of Microbial Origin. SECTION IV: MICROBIAL FOOD
SPOILAGE. Important Factors in Microbial Food Spoilage. Spoilage of
Specific Food Groups. New Food Spoilage Bacteria in Refrigerated Foods.
Food Spoilage by Microbial Enzymes. Indicators of Microbial Food Spoilage.
SECTION V: MICROBIAL FOODBORNE DISEASES. Important Facts in Foodborne
Diseases. Foodborne Intoxications. Foodborne Bacterial Infections.
Foodborne Toxico-Infections. Opportunistic Bacterial Pathogens, Molds and
Mycotoxins, Viruses, Parasites,. and Fish and Shellfish Toxins. New and
Emerging Foodborne Pathogens. Indicators of Bacterial Pathogens. SECTION
VI: CONTROL OF MICROORGANISMS IN FOODS. Control of Access of
Microorganisms: Cleaning, Sanitation, and Disinfection. Control by Physical
Removal. Control by Heat (Thermal Processing). Control by Low Temperature.
Control by Reduced Water Activity and Drying. Control by Low pH and Organic
Acids. Control by Modified Atmosphere (or Reducing O-R Potential). Control
by Antimicrobial Preservatives and Bacteriophages. Control by Irradiation.
Control by Novel Processing Technologies. Control by a Combination of
Methods (Hurdle Concept). SECTION VII: MICROBIAL DETECTION AND FOOD SAFETY.
Conventional, Immunological, Molecular, and Biosensor-Based Detection
Methods. Appendix A: Predictive Modeling of Microbial Growth in Food.
Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods
in the United States. Appendix C: Hazard Analysis Critical Control Points.
Index.