Since its introduction in 1997, the purpose ofFood Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the newFifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.

Sections in this valuable reference cover material of special significance to food microbiology such as:

stress response mechanisms, spores, and the use of microbiological criteria and indicator organismscommodity-oriented discussion of types of microbial food spoilage and approaches for their controlthe major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniquesstate-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogensbeneficial microbes used in food fermentations and to promote human and animal healthupdated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment

This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Contributors

Preface

Editors

I. Factors of Special Significance to Food Microbiology

1. Behavior of Microorganisms in Food: Growth, Survival, and DeathAhmed E. Yousef and Ahmed G. Abdelhamid

2. Spores and Their SignificancePeter Setlow and Eric A. Johnson

3. Microbiological Criteria and Indicator MicroorganismsLeon G. M. Gorris and Jean-Louis Cordier

4. Stress Responses in Foodborne BacteriaFrancisco Diez-Gonzalez

II. Microbial Spoilage and Public Health Concerns

5. Milk and Dairy ProductsZhengyao Xue and Maria L. Marco

6. Meat and PoultryManpreet Singh and Harshavardhan Thippareddi

7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and GrainsMarilyn C. Erickson

III. Foodborne Pathogenic Bacteria

8. Epidemiology of Foodborne IllnessesCraig W. Hedberg

9. SalmonellaApril M. Lewis, Melanie C. Melendrez, and Ryan C. Fink

10. Eleven Campylobacter SpecieIhab Habib, Lieven De Zutter, and Mieke Uyttendaele

11. Shiga Toxin-Producing Escherichia coliNarjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle

12. ShigellaChristina S. Faherty and Keith A. Lampel

13. Vibrio SpeciesDaniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli

14. Cronobacter SpeciesBen D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner

15. AeromonasTroy Skwor and Stanislava Kralova

16. Yersinia enterocoliticaDike O. Ukuku and Mohammad Latiful Bari

17.  ListeriaElliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker

18. Clostridium botulinumEric A. Johnson

19. Clostridium perfringensSantos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja

20. Bacillus cereusToril Lindbäck and Per Einar Granum

21. Staphylococcus aureusJoo Youn Park and Keun Seok Seo

IV. Nonbacterial Pathogens/Toxins

22. MycotoxinsMarta H. Taniwaki and John I. Pitt

23. Foodborne Viral PathogensKristen E. Gibson, Doris H. D'souza, And Aron J. Hall

24. Helminths in MeatDante S. Zarlenga and H. Ray Gamble

25. Protozoan ParasitesYnes R. Ortega

V. Preservatives and Preservation Methods

26. Novel Physical Methods for Food PreservationLuis J. Bastarrachea and Rohan V. Tikekar

27. Chemical Preservatives and Natural Food AntimicrobialsT. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja

28. Biological Control of Food-Challenging MicroorganismsRichard Weeks and Michael Leonidas Chikindas

29. Bacteriophages for Biological Control of Foodborne PathogensYilmaz Emre Gencay and Lone Brøndsted

VI. Fermentations and Beneficial Microbes

30. Starter CulturesJennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald

31. Diet, Health, and the Gut MicrobiotaCian J. Hill, Francesca De Filippis, and Ian B. Jeffery

32. Probiotics and PrebioticsMary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer

33. Fermented FoodsMichael Gänzle

VII. Current Issues and Advances in Food Microbiology

34. Antimicrobial Resistance, Gut Microbiota, and HealthHua Wang, Yang Zhou, and Lu Zhang

35. Genomics of Foodborne MicroorganismsCaitriona M. Guinane, Calum Walsh, and Paul D. Cotter

36. Metagenomics of Meat and PoultryMargaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk

37. Food Microbiomes: A New Paradigm for Food and Food EcologyAndrea R. Ottesen and Padmini Ramachandran

38. Molecular Source Tracking and Molecular SubtypingPeter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng

39. Predictive Microbiology and Microbial Risk AssessmentAbani K. Pradhan, Abhinav Mishra, and Hao Pang

40. Food Safety Management SystemsKelly Stevens and Scott Hood

41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing OperationsMarilyn C. Erickson and Mussie Y. Habteselassie

42. Relevance of Food Microbiology Issues to Current Trends (20082018) in Food Production and Imported FoodsMarilyn C. Erickson and Michael P. Doyle

Index