Food Microbiology

Description

The subject of food microbiology has undergone many developmental changes, which have been implemented in various university syllabi. To keep this edition abreast with the growing demands of the subject, it has been updated with discussions on latest advancements in the subject like Probiotics, Food Additives, HACCP, etc. The content of the present edition caters to the needs of undergraduate and postgraduate students of food and dairy microbiology, food technology, and food sciences. Further, it has been provided with enhanced pedagogical features such as review questions and multiple-choice questions at the end of each chapter along with, case studies pertinent to Indian scenario. Salient Features The salient features of this edition are the following: • Provides comprehensive coverage of all the important topics such as Food as a Substrate for Microorganisms, Contamination of Foods, Principles of Food Preservation, Contamination, Preservation and Spoilage of Different Kinds of Foods, Enzymes Produced by Microorganisms, Foods in Relation to Disease, Food Sanitation, Control, and Inspection • Latest update on seven principles of HACCP • Updated content on latest developments in the subject such as Probiotics, Food Additives, and Foods of Indian Origin • Case Studies emphasizing on Preservation of Foods by Irradiation, Enzymes in Food, and Food Safety • Rich pedagogy: ▪ Illustrations: 160 ▪ Chapter-end Review Questions: 160 ▪ Multiple-Choice Questions: 282 Cover Half Title About the Author Title Page Copyright Page Contents Preface to the Adapted Edition Preface to the Fourth Edition Part One: Food and Microorganisms 1. Food as a Substrate for Microorganisms Hydrogen-Ion Concentration (PH) Moisture Requirement: The Concept of Water Activity Oxidation-Reduction Potential Nutrient Content Accessory Food Substances, or Vitamins Inhibitory Substances and Biological Structure Combined Effects of Factors Affecting Growth Review Questions Multiple-Choice Questions 2. Microorganisms Important in Food Microbiology Molds General Characteristics of Molds Classification and Identification of Molds Yeasts and Yeastlike Fungi Bacteria Review Questions Multiple-Choice Questions 3. Contamination of Foods From Green Plants and Fruits From Animals From Sewage From Soil From Water From Air During Handling and Processing Review Questions Multiple-Choice Questions 4. General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms Fitness or Unfitness of Food for Consumption Causes of Spoilage Classification of Foods by Ease of Spoilage Factors Affecting Kinds and Numbers of Microorganisms in Food Factors Affecting the Growth of Microorganisms in Food Chemical Changes Caused by Microorganisms Review Questions Multiple-Choice Questions Part Two: Principles of Food Preservation 5. General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions Methods of Food Preservation Principles of Food Preservation Asepsis Removal of Microorganisms Maintenance of Anaerobic Conditions Review Questions Multiple-Choice Questions 6. Preservation by Use of High Temperatures Factors Affecting Heat Resistance (Thermal Death Time) Heat Resistance of Microorganisms and their Spores 12D Concept Heat Penetration Determination of Thermal Processes Heat Treatments Employed in Processing Foods Review Questions Multiple-Choice Questions 7. Preservation by use of Low Temperatures Growth of Microorganisms at Low Temperatures Temperatures Employed in Low-Temperature Storage Effect of Subfreezing and Freezing Temperatures on Microorganisms Review Questions Multiple-Choice Questions 8. Preservation by Drying Methods of Drying Factors in the Control of Drying Treatments of Foods before Drying Microbiology of Dried Foods Intermediate-Moisture Foods Review Questions Multiple-Choice Questions 9. Preservation by Food Additives The Ideal Antimicrobial Preservative Food Additives Added Preservatives Developed Preservatives Review Questions Multiple-Choice Questions 10. Preservation by Radiation Ultraviolet Irradiation Ionizing Radiations Gamma Rays and Cathode Rays Microwave Processing Case Study: Preservation of Foods by Irradiation Review Questions Multiple-Choice Questions Part Three: Contamination, Preservation, and Spoilage of Different Kinds of Foods 11. Contamination, Preservation, and Spoilage of Cereals and Cereal Products Contamination Preservation Spoilage Review Questions Multiple-Choice Questions 12. Contamination, Preservation, and Spoilage of Sugars and Sugar Products Contamination Preservation Spoilage Review Questions Multiple-Choice Questions 13. Contamination, Preservation, and Spoilage of Vegetables and Fruit Contamination Preservation of Vegetables Removal of Microorganisms Preservation of Fruits and Fruit Products Spoilage Review Questions Multiple-Choice Questions 14. Contamination, Preservation, and Spoilage of Meats and Meat Products Contamination Preservation Spoilage Review Questions Multiple-Choice Questions 15. Contamination, Preservation, and Spoilage of Fish and Other Seafoods Contamination Preservation Spoilage Review Questions Multiple-Choice Questions 16. Contamination, Preservation, and Spoilage of Eggs Contamination Preservation Spoilage Review Questions Multiple-Choice Questions 17. Contamination, Preservation, and Spoilage of Poultry Contamination Preservation Spoilage Review Questions Multiple-Choice Questions 18. Contamination, Preservation, and Spoilage of Milk and Milk Products Contamination Preservation Spoilage Review Questions Multiple-Choice Questions 19. Spoilage of Heated Canned Foods Causes of Spoilage Appearance of the Unopened Container Grouping of Canned Foods on the Basis of Acidity Types of Biological Spoilage of Canned Foods Review Questions Multiple-Choice Questions 20. Miscellaneous Foods Fatty Foods Essential Oils Spices and Other Condiments Salt Nutmeats Other Foods Review Questions Multiple-Choice Questions Part Four: Foods and Enzymes Produced by Microorganisms 21. Production of Cultures for Food Fermentations General Principles of Culture Maintenance and Preparation Bacterial Cultures Yeast Cultures Mold Cultures Review Questions Multiple-Choice Questions 22. Food Fermentations Bread Traditional Indian Fermented Foods Malt Beverages Wines Distilled Liquors Vinegar Fermented Vegetables Fermented Dairy Products Spoilage and Defects of Fermented Dairy Products Tea, Coffee, Cacao, Vanilla, Citron Oriental Fermented Foods Review Questions Multiple-Choice Questions 23. Foods and Enzymes from Microorganisms Microorganisms as Food: Single-Cell Protein Concept of Probiotics Case Study: Probiotics Fats from Microorganisms Production of Amino Acids Production of Other Substances Addedto Foods Production of Enzymes Case Study: Enzymes in Foods Review Questions Multiple-Choice Questions Part Five: Foods in Relation to Disease 24. Food-borne Illness: Bacterial Food-Borne Diseases Case Study: Salmonellosis Review Questions Multiple-Choice Questions 25. Food-Borne Poisonings, Infections, and Intoxications: Nonbacterial Mycotoxins Viruses Rickettsias Food-Borne Parasites Seafood Toxicants Poisoning by Chemicals Review Questions Multiple-Choice Questions 26. Investigation of Food-Borne Disease Outbreaks Food-Bome Diseases Objectives of Investigation Personnel Involved in Investigation Materials and Equipment Required The Field Investigation Laboratory Testing Interpretation and Application of Results Preventive Measures Review Questions Multiple-Choice Questions Part Six: Food Sanitation, Control, and Inspection 27. Microbiology in Food Sanitation Bacteriology of Water Supplies Sewage, and Waste Treatment and Disposal Microbiology of the Food Product Good Manufacturing Practices Hazard Analysis and Critical Controlpoints (HACCP) Case Study: Conducted for Haccp Health of Employees Case Studies: Case Studies Related to Food Safety Review Questions Multiple-Choice Questions 28. Food Control Enforcement and Control Agencies Microbiological Criteria for Food Review Questions Appendix A: Nomenclature Appendix B: International Microbiological Specifications Index