Food Microbiology
An Introduction
ASM
5. Edition December 2024
528 Pages, Softcover
Wiley & Sons Ltd
Leading textbook presenting all aspects of food microbiology
Food Microbiology: An Introduction presents the basics of microorganisms that impact food safety and quality, the roles of beneficial microbes, food safety regulations, and proper practices for safe and healthy foods throughout all aspects of the supply chain. This Fifth Edition has been updated to reflect advances in research and technology and threats to the global food supply while retaining the pedagogy and structure that students and professors appreciate.
Written in a clear and easy-to-understand style, the book is divided into four sections: Part I introduces the fundamentals of food microbiology, including a brief history of the field, the growth processes of food microorganisms, the biology of spores and sporeformers, techniques for enumeration and detection of organisms in food, description of rapid and automated microbial methods, and a new chapter focused on antimicrobial resistance. Part II addresses important regulatory issues and focuses on foodborne pathogenic microorganisms with chapters describing the most common bacterial species that cause foodborne diseases, as well as discussion of parasites, viruses, and prions. Part III explores nonpathogenic microbes important in food, including those responsible for fermentations and food spoilage. Part IV focuses on the control of microorganisms in food, including chemical antimicrobials, biological and physical methods of food preservation, nonthermal processing, and food safety systems.
Food Microbiology: An Introduction also includes updated information on:
* The growing threats of antimicrobial resistance and climate change and their potential impacts on the global food supply
* Use of next-generation sequencing techniques in the identification of microbes in food
* Expanded discussion on sanitizers, disinfectants, and nonthermal processing treatments
* Up-to-date information on the Food Safety Modernization Act, hazard analysis and critical control points, and good manufacturing practices
Food Microbiology: An Introduction is an essential textbook for undergraduate and graduate students in food science, nutrition, and microbiology, providing the knowledge and tools necessary to navigate the complexities of food microbiology in the 21st century.
About the Authors xvii
About the Companion Website xxi
Section I Basics of Food Microbiology
1 The Trajectory of Food Microbiology 3
2 Microbial Growth, Survival, and Death in Foods 11
3 Spores and Their Significance 37
4 Detection and Enumeration of Microbes in Food 55
5 Rapid and Automated Microbial Methods 65
6 Antimicrobial Resistance 81
Section II Foodborne Pathogenic Microorganisms
7 Regulatory Issues 95
8 Bacillus cereus 113
9 Campylobacter Species 121
10 Clostridium botulinum 129
11 Clostridium perfringens 147
12 Shiga Toxin-Producing Escherichia coli 159
13 Listeria monocytogenes 173
14 Salmonella Species 191
15 Shigella Species 205
16 Staphylococcus aureus 215
17 Vibrio Species 225
18 Yersinia enterocolitica 237
19 Parasites 245
20 Viruses and Prions 275
Section III other Microbes Important in Food
21 Lactic Acid Bacteria and Their Fermentation Products 297
22 Yeast- Based and Other Fermentations 313
23 Spoilage Organisms 327
24 Molds 349
25 Indicator Microorganisms and Microbiological Criteria 363
Section IV Control of Microorganisms in Food
26 Chemical Antimicrobials 379
27 Biologically Based Preservation and Probiotic Bacteria 393
28 Physical Methods of Food Preservation 405
29 Nonthermal Processing 419
30 Food Safety Systems 435
Critical Thinking Skills 449
Glossary 453
Answers to Crossword Puzzles 463
Answers to Selected Questions for Critical Thought 465
Index 485
Kalmia E. Kniel is Professor of Microbial Food Safety in the Department of Animal and Food Sciences at the University of Delaware.
Faith J. Critzer is Associate Professor & Produce Safety Extension Specialist at the School of Food Science at Washington State University.
