The microbiological safety and quality of food I & II

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: "Principles and application of food preservation techniques" covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. "Microbial ecology of different types of food" provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. "Foodborne pathogens" profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and "mad cow disease." The section also looks at the economic aspects and long-term consequences of foodborne disease. "Assurance of the microbiological safety and quality of foods" scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology. Front Matter......Page 2 Contributors......Page 5 Foreword......Page 10 Preface......Page 12 Contents......Page 13 Part I. Principles and Application of Food Preservation Techniques......Page 30 1. The Production of Microbiologically Safe and Stable Foods......Page 32 2. Strategies for Food Preservation......Page 48 3. Heat Treatment......Page 65 4. Irradiation......Page 94 5. Chill Storage......Page 130 6. Freezing......Page 151 7. Drying and Reduction of Water Activity......Page 175 8. Control of pH and Use of Organic Acids......Page 204 9. The Use of Other Chemical Preservatives: Sulfite and Nitrite......Page 229 10. Modified Atmospheres......Page 243 11. The Effect of Redox Potential......Page 264 12. Microorganisms and Their Products in the Preservation of Foods......Page 280 13. New and Emerging Physical Methods of Preservation......Page 306 14. Use of Combined Preservative Factors in Foods of Developing Countries......Page 323 15. Injured Bacteria......Page 344 16. Principles and Application of Predictive Modeling of the Effects of Preservative Factors on Microorganisms......Page 371 Part II. Microbial Ecology of Different Types of Food......Page 388 17. Fresh Red Meats......Page 390 18. Processed Meat Products......Page 418 19. Fermented Meats......Page 449 20. Fresh and Further-Processed Poultry......Page 474 21. Fresh and Processed Fish and Shellfish......Page 501 22. Milk and Unfermented Milk Products......Page 536 23. Fermented Milk Products......Page 564 24. Eggs and Egg Products......Page 619 25. Fresh and Processed Vegetables......Page 649 26. Fermented and Acidified Plant Foods......Page 714 27. Fresh and Processed Fruits......Page 767 28. Cereals and Cereal Products......Page 788 29. Yellow Fat Products (Butter, Margarine, Dairy and Nondairy Spreads)......Page 813 30. Mayonnaise, Dressings, Mustard, Mayonnaise-Based Salads, and Acid Sauces......Page 836 31. Fruit Juices, Fruit Drinks, and Soft Drinks......Page 865 32. Bottled Water......Page 899 33. Spices and Herbs......Page 926 34. Nuts and Nut Products......Page 948 35. Sugars, Honey, Cocoa, Chocolate, and Confectionery Products......Page 970 36. Teas, Herbal Teas, and Coffee......Page 989 Part III. Foodborne Pathogens......Page 1002 37. Surveillance of Foodborne Disease......Page 1004 38. The Aeromonas Hydrophila Group......Page 1040 39. Bacillus Species......Page 1058 40. Campylobacter......Page 1069 41. Clostridium Botulinum......Page 1086 42. Clostridium Perfringens......Page 1139 43. Escherichia Coli......Page 1165 44. Listeria Monocytogenes......Page 1207 45. Salmonella......Page 1262 46. Shigella Species......Page 1329 47. Staphylococcus Aureus......Page 1346 48. Vibrio Species......Page 1365 49. Yersinia Species......Page 1392 50. Less Recognized and Suspected Foodborne Bacterial Pathogens......Page 1423 51. Protozoa......Page 1449 52. Foodborne Viruses......Page 1486 53. Toxigenic Fungi and Mycotoxins......Page 1519 54. Fish and Shellfish Poisoning......Page 1547 55. Long-Term Consequences of Foodborne Disease......Page 1574 56. The Economic Costs of Foodborne Disease......Page 1592 57. Transmissible Spongiform Encephalopathies......Page 1618 Part IV. Assurance of the Microbiological Safety and Quality of Foods......Page 1654 58. Good Manufacturing Practice, HACCP, and Quality Systems......Page 1656 59. Hygienic Design of Factories and Equipment......Page 1685 60. Sampling for Microbiological Analysis......Page 1720 61. Detection of Microorganisms in Foods: Principles of Physical Methods for Separation and Associated Chemical and Enzymological Methods of Detection......Page 1763 62. Detection of Microorganisms in Foods - Principles of Culture Methods......Page 1790 63. Detection of Microorganisms in Food - Principles and Application of Immunological Techniques......Page 1820 64. Principles and Applications of Genetic Techniques for Detection, Identification, and Subtyping of Food-Associated Pathogenic Microorganisms......Page 1842 65. Risk and Microbiological Criteria......Page 1881 Index......Page 1915 Mankind has learned over many millennia which plant and animal species are edible and how the most useful of these could be cultivated, harvested, and stored to provide a supply of safe and nutritious food throughout the year.