Microbiología Moderna de los Alimentos

Modern Food Microbiology

Autor: James M. Jay, Martin J. Loessner, David A. Golden

Idioma: Inglés

Número de páginas: 790

Materia: Salud Pública

Año: 2006

Formato: PDF

ISBN: 0387231803

CONTENIDO:

Part I-HISTORICAL BACKGROUND

History of Microorganisms in Food

Part II-HABITATS, TAXONOMY, AND GROWTH PARAMETERS

Taxonomy, Role, and Significance of Microorganisms in Foods

Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth

Part III-MICROORGANISMS IN FOODS

Fresh Meats and Poultry

Processed Meats and Seafoods

Vegetable and Fruit Products

Milk, Fermentation, and Fermented and Nonfermented Dairy Products

Nondairy Fermented Foods and Products

Miscellaneous Food Products

Part IV-DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS

Culture, Microscopic, and Sampling Methods

Chemical, Biological, and Physical Methods

Bioassay and Related Methods

Part V-FOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT BACTERIA

Food Protection with Chemicals, and by Biocontrol

Food Protection with Modified Atmospheres

Radiation Protection of Foods, and Nature of Microbial Radiation

Resistance

Protection of Foods with Low-Temperatures

Food Protection with High Temperatures

Protection of Foods by Drying

Other Food Protection Methods

Part VI-INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY

CONTROL, AND MICROBIOLOGICAL CRITERIA

Indicators of Food Microbial Quality and Safety

The HACCP and FSO Systems for Food Safety

Part VII-FOODBORNE DISEASES

Introduction to Foodborne Pathogens

Staphylococcal Gastroenteritis

Food Poisoning Caused by Gram-Positive Sporeforming Bacteria

Foodborne Listeriosis

Foodborne Gastroenteritis Caused by Salmonella and Shigella

Foodborne Gastroenteritis Caused by Escherichia coli

Foodborne Gastroenteritis Caused by Vibrio, Yersinia, and Campylobacter Species.

Foodborne Animal Parasites.

Mycotoxins

Viruses and Some Other Proven and Suspected Foodborne Biohazards

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