FOOD MICROBIOLOGY An Introduction SECOND EDITION【2025|PDF|Epub|mobi|kindle电子书版本百度云盘下载】

FOOD MICROBIOLOGY An Introduction SECOND EDITIONPDF格式电子书版下载

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SECTIONⅠBasics of Food Microbiology1

1The Trajectory of Food Microbiology3

Introduction3

Who's on First?3

Food Microbiology, Past and Present4

To the Future and Beyond8

Summary10

Suggested reading10

Questions for critical thought10

2Factors That Influence Microbesin Foods11

Introduction11

Food Ecosystems, Homeostasis, and HurdleTechnology12

Foods as Ecosystems12

Classical Microbiology and Its Limitations13

Limitations of Detection and Enumeration Methods13

Homeostasis and Hurdle Technology27

Growth Kinetics29

Microbial Physiology and Metabolism32

Carbon Flow and Substrate Level Phosphorylation34

The Tricarboxylic Acid Cycle Links Glycolysis to AerobicRespiration34

Conclusion36

Summary36

Suggested reading36

Questions for critical thought37

3Spores and Their Significance39

Introduction39

Spores in the Food Industry39

Low-Acid Canned Foods40

Bacteriology of Sporeformers of Public HealthSignificance42

Heat Resistance of C.botulinum Spores44

Spoilage of Acid and Low-Acid Canned and Vacuum-PackagedFoods by Sporeformers46

Spore Biology47

Structure47

Macromolecules48

Small Molecules48

Dormancy48

Resistance49

Freezing and Desiccation Resistance49

Pressure Resistance50

γ-Radiation Resistance50

UV Radiation Resistance50

Chemical Resistance50

Spore Heat Resistance50

The Cycle of Sporulation and Germination52

Sporulation52

Activation53

Germination53

Outgrowth54

Summary54

Suggested reading55

Questions for critical thought55

4Detection and Enumeration of Microbesin Food57

Introduction57

Sample Collection and Processing58

Analysis58

Metabolism-Based Methods61

Surface Testing62

Summary63

Suggested reading63

Questions for critical thought63

5Rapid and Automated Microbial Methods65

Introduction65

Sample Processing66

Requirements and Validation of Rapid Methods66

Rapid Methods Based on Traditional Methods66

Immunologically Based Methods69

Molecular Methods72

Potpourri of Rapid Methods74

Summary75

Suggested reading75

Questions for critical thought76

6Indicator Microorganisms andMicrobiological Criteria77

Introduction77

The Purpose of Microbiological Criteria77

The Need To Establish Microbiological Criteria77

Definitions78

Who Establishes Microbiological Criteria?79

Sampling Plans79

Types of Sampling Plans80

Establishing Limits81

Indicators of Microbiological Quality81

Indicator Microorganisms82

Metabolic Products83

Indicators of Foodborne Pathogens and Toxins84

Indicator Organisms86

Fecal Coliforms and E.coli88

Metabolic Products88

Application and Specific Proposals for MicrobiologicalCriteria for Food and Food Ingredients89

Current Status90

Summary93

Suggested reading93

Questions for critical thought93

SECTIONⅡGram-Negative Foodborne Pathogenic Bacteria95

7Salmonella Species97

Outbreak97

Introduction97

Characteristics of the Organism100

Biochemical Identification100

Taxonomy and Nomenclature101

Serological Identification101

Physiology102

Reservoirs105

Characteristics of Disease106

Symptoms and Treatment106

Preventative Measures107

Antibiotic Resistance107

Infectious Dose108

Pathogenicity and Virulence Factors109

Specific and Nonspecific Human Responses109

Attachment and Invasion109

Growth and Survival within Host Cells110

Virulence Plasmids110

Other Virulence Factors110

Summary111

Suggested reading112

Questions for critical thought112

8Campylobacter jejuni113

Outbreak113

Introduction113

Characteristics of the Organism114

Environmental Susceptibility114

Reservoirs and Foodborne Outbreaks114

Characteristics of Disease117

C.jejuni and C.coli117

Other Campylobacter Species117

Epidemiologic Subtyping Systems Useful forInvestigating Foodborne Illnesses117

Infective Dose and Susceptible Populations118

Virulence Factors and Mechanismsof Pathogenicity118

Cell Association and Invasion119

Flagella and Motility119

Toxins120

Other Factors120

Autoimmune Diseases120

Immunity120

Summary120

Suggested reading121

Questions for critical thought121

9Enterohemorrhagic Escherichia coli123

Outbreak123

Introduction124

Categories of E.coli124

Characteristics of E.coli O157:H7 and Non-O157:H7EHEC128

Acid Tolerance128

Antibiotic Resistance129

Inactivation by Heat and Irradiation129

Reservoirs of E.coli O157:H7130

Detection of E.coli O157:H7 and EHEC on Farms130

Factors Associated with Bovine Carriage of E.coliO157:H7130

Cattle Model for Infection by E.coli O157:H7130

Domestic Animals and Wildlife130

Humans131

Disease Outbreaks131

Geographic Distribution131

Seasonality of E.coli O157:H7 Infection132

Age of Patients132

Transmission of E.coli O157:H7132

Examples of Foodborne and Waterborne Outbreaks133

Characteristics of Disease135

Infectious Dose135

Mechanisms of Pathogenicity135

Attaching and Effacing136

The Locus of Enterocyte Effacement137

The 60-MDa Plasmid （pO157）137

Stxs137

Conclusion139

Summary139

Suggested reading140

Questions for critical thought140

10Yersinia enterocolitica141

Outbreak141

Introduction141

Characteristics of the Organism141

Classification142

Susceptibility and Tolerance143

Characteristics of Infection144

Reservoirs145

Foodborne Outbreaks146

Mechanisms of Pathogenicity147

Pathological Changes147

Virulence Determinants147

Chromosomal Determinants of Virulence147

Other Virulence Determinants148

Pathogenesis of Yersinia-Induced Autoimmunity148

Summary149

Suggested reading149

Questions for critical thought149

11Shigella Species151

Outbreak151

Introduction151

Classification and Biochemical Characteristics154

Shigella in Foods154

Survival and Growth in Foods155

Characteristics of Disease155

Foodborne Outbreaks156

Virulence Factors157

Genetic Regulation157

Conclusions158

Summary158

Suggested reading158

Questions for critical thought158

12Vibrio Species161

Outbreak161

Introduction161

Characteristics of the Organism162

Epidemiology162

Characteristics of Disease163

Susceptibility to Physical and Chemical Treatments163

V.cholerae163

V.mimicus165

V.parahaemolyticus166

V.vulnificus167

V.fluvialis, V.furnissii, V.hollisae, and V.alginolyticus168

Summary169

Suggested reading169

Questions for critical thought170

SECTION Ⅲ Gram-Positive Foodborne Pathogenic Bacteria171

13Listeria monocytogenes173

Outbreak173

Introduction174

Characteristics of the Organism175

Classification175

Susceptibility to Physical and Chemical Agents176

Listeriosis and Specific Foods176

Ready-to-Eat Foods176

Milk Products177

Cheeses177

Meat and Poultry Products177

Seafoods178

Other Methods of Food Preservation178

Sources of L.monocytogenes in the Environment178

Food-Processing Plants179

Prevalence and the Regulatory Status of L.monocytogenes180

Human Carriers181

Foodborne Outbreaks182

Characteristics of Disease184

Infectious Dose184

Virulence Factors and Mechanisms of Pathogenicity185

Pathogenicity of L.monocytogenes185

Specific Genes Mediate Pathogenicity186

Summary186

Suggested reading187

Questions for critical thought187

More questions than answers187

14 Staphylococcus aureus189

Outbreak189

Characteristics of the Organism190

Historical Aspects and General Considerations190

Sources of Staphylococcal Food Contamination190

Resistance to Adverse Environmental Conditions191

Foodborne Outbreaks192

Incidence of Staphylococcal Food Poisoning192

A Typical Large Staphylococcal Food Poisoning Outbreak193

Characteristics of Disease193

Infective Dose and Susceptible Populations194

Numbers of Staphylococci Required194

Toxin Dose Required194

Microbiology, Toxins, and Pathogenicity195

Nomenclature, Characteristics, and Distribution ofStaphylococcal Enterotoxin-Producing Staphylococci195

Introduction to, and Nomenclature of, the Staphylococcal Enterotoxins195

Staphylococcal Regulation of Staphylococcal Enterotoxin Expression196

Summary200

Suggested reading200

Questions for critical thought200

15Clostridium botulinum203

Introduction203

Four Faces of Botulism203

Characteristics of the Disease208

Toxic and Infectious Doses and SusceptiblePopulations208

Characteristics of C.botulinum209

Classification209

Tolerance of Preservation Methods211

Sources of C.botulinum213

Occurrence of C.botulinum in the Environment213

Occurrence of C.botulinum in Foods213

Virulence Factors and Mechanismsof Pathogenicity215

Structure of the Neurotoxins215

Genetic Regulation of the Neurotoxins216

Mode of Action of the Neurotoxins217

Summary218

Suggested reading218

Questions for critical thought218

16Clostridium perfringens221

The Foodborne Illness221

A Spore's-Eye View of C.perfringensToxicoinfections221

A Human View of C.perfringens Type A Foodborne Illness221

Incidence222

Food Vehicles for C.perfringens Foodborne Illness222

Factors Contributing to C.perfringens Type A Foodborne Illness222

Preventing C.perfringens Type A Foodborne Illness223

Identification of C.perfringens Type A Foodborne Illness Outbreaks223

Characteristics of C.perfringens Type A Foodborne Illness224

Infectious Dose for C.perfringens Type A Foodborne Illness224

The Organism224

Overview224

Classification: Toxin Typing of C.perfringens226

Susceptibility of C.perfringens to Preservation Methods227

Reservoirs for C.perfringens Type A227

Virulence Factors Contributing to C.perfringens Type A Foodborne Illness228

Heat Resistance228

C.perfringens Enterotoxin228

Summary230

Suggested reading230

Questions for critical thought231

17Bacillus cereus233

Outbreak233

Introduction233

Characteristics of the Organism234

Environmental Sources234

Foodborne Outbreaks235

Characteristics of Disease236

Dose236

Virulence Factors and Mechanisms of Pathogenicity237

The Emetic Toxin237

Enterotoxins237

The Spore238

Summary238

Suggested reading239

Questions for critical thought239

SECTION ⅣVOther Microbes Important in Food241

18 Lactic Acid Bacteria and Food Fermentations243

Introduction243

The Biochemical Foundation of Food Fermentation243

Catabolic Pathways245

Dairy Fermentations246

Starter Cultures248

Production of Aroma Compounds249

Genetics of Lactic Acid Bacteria250

Fermented Vegetables250

Ingredients and Additives Used during Fermentations251

Sauerkraut Fermentation251

Pickle Fermentation252

Meat Fermentations253

Summary254

Suggested reading254

Questions for critical thought254

19Yeast-Based and Other Fermentations257

Introduction257

Fermentations That Use Yeast258

Bread258

Beer259

Wine261

Vinegar Fermentation263

Cocoa and Coffee Fermentations264

Cocoa264

Coffee268

Fermented Foods of Non-Western Societies268

Summary269

Suggested reading269

Questions for critical thought269

20 Spoilage Organisms271

Introduction271

Meat, Poultry, and Seafood Products272

Origin of Microflora in Meat272

Origin of Microflora in Poultry272

Origin of Microflora in Finfish272

Origin of Microflora in Shellfish273

Bacterial Attachment to Food Surfaces273

Microbial Progression during Storage273

Muscle Tissue as a Growth Medium275

Factors Influencing Spoilage276

Control of Spoilage of Muscle Foods278

Milk and Dairy Products281

Milk and Dairy Products as Growth Media281

Psychrotrophic Spoilage283

Spoilage by Fermentative Nonsporeformers286

Spore-Forming Bacteria287

Yeasts and Molds288

Spoilage of Produce and Grains289

Types of Spoilage289

Mechanisms of Spoilage291

Influence of Physiological State291

Microbiological Spoilage of Vegetables292

Microbiological Spoilage of Fruits295

Microbiological Spoilage of Grains and Grain Products296

Summary298

Suggested reading298

Questions for critical thought298

21 Molds301

Introduction301

Isolation, Enumeration, and Identification301

Aspergillus Species304

A.flavus and A.parasiticus308

Other Toxigenic Aspergilli312

Penicillium Species313

Significant Penicillium Mycotoxins313

Fusaria and Toxigenic Molds Other than Aspergilli and Penicillia316

Toxigenic Fusarium Species316

Other Toxic Molds319

Summary319

Suggested reading320

Questions for critical thought320

22 Viruses and Prions321

Introduction321

Viruses322

Elementary Virology322

Viruses as Agents of Foodborne Illness323

Bacteriophages in the Dairy Industry327

Beneficial Uses of Viruses328

Prions329

A Short History of the Prion330

Prion Biology331

Summary332

Suggested reading332

Questions for critical thought332

SECTIONⅤ Control of Microorganisms in Food335

23Antimicrobial Preservatives337

Introduction337

Factors That Affect Antimicrobial Activity338

Organic Acids339

Parabenzoic Acids340

Nitrites341

Phosphates341

Sodium Chloride341

Disinfectants342

Sulfites342

Chlorine343

Quaternary Ammonium Compounds343

Peroxides344

Ozone 344Naturally Occurring Antimicrobials344

Lysozyme344

Lactoferrin and Other Iron-Binding Proteins345

Avidin345

Spices and Their Essential Oils346

Onions and Garlic347

Isothiocyanates347

Phenolic Compounds347

Summary348

Suggested reading348

Questions for critical thought348

24 Biologically Based Preservation and Probiotic Bacteria351

Introduction351

Biopreservation by Controlled Acidification352

Bacteriocins352

General Characteristics352

Bacteriocin Applications in Foods354

Probiotic Bacteria357

The Human GI Tract Is a Microbia Ecosystem358

Summary360

Suggested reading360

Questions for critical thought360

25 Physical Methods of Food Preservation363

Introduction363

Physical Dehydration Processes363

Drying363

Freeze-Drying364

Cool Storage364

Controlled-Atmosphere Storage365

Modified-Atmosphere Packaging365

Freezing and Frozen Storage366

Preservation by Heat Treatments367

Technological Fundamentals367

Thermobacteriology369

Calculating Heat Processes for Foods374

Microwave Heat Treatment375

Preservation by Irradiation375

UV Radiation375

Ionizing Radiation375

Microbiological Fundamentals376

Technological Fundamentals378

Consumer Acceptance of Food Irradiation379

Other Nonthermal Processes381

Summary383

Suggested reading383

Questions for critical thought383

26 Industrial Strategies for Ensuring Safe Food387

Introduction387

GMPs387

General Provisions （Subpart A）388

Buildings and Facilities （Subpart B）388

Equipment （Subpart C）389

Production and Process Controls （Subpart E）389

DALs （Subpart G）390

Sanitation390

SSOPs393

HACCP394

Conclusion401

Summary401

Suggested reading401

Questions for critical thought402

Glossary403

Answers to Puzzles409

Index413