This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food. INDICE: VOLUME 1 .About the Authors .Preface .SECTION I: INTRODUCTION TO MICROORGANISMS AND MICROBIAL BEHAVIOR IN FOODS .1 History and Development of Food Microbiology .1.1 Introduction .1.2 History of microorganisms in foods .1.3 Fields of food microbiology .2 Microbial Growth in Foods .2.1 Introduction .2.2 General principles of microbial growth .3 Types of Microorganisms in Food .3.1 Introduction .3.2 Nomenclature of microorganisms .3.3 Important microorganisms in foods .3.4 Microbial genetics .3.5 Signif cance of microorganisms in foods .SECTION II: MICROBIAL SOURCES AND FACTORS EFFECTING MICROORGANISMS .4 Presources of Microorganisms in Foods .4.1 Introduction .4.2 Primary sources of microorganisms present in foods .5 Factors Effecting Microbial Growth in Foods .5.1 Introduction .5.2 Intrinsic factors .5.3 Extrinsic factors .SECTION III FOODBORNE DISEASES .6 Important Factors in Foodborne Diseases .6.1 Introduction .6.2 Important facts in foodborne diseases .6.3 Immune responses .7 Bacterial Pathogenicity and Microbial Toxins .7.1 Introduction .7.2 Bacterial pathogenicity .7.3 Bacterial toxins .8 Foodborne Invasive Infections .8.1 Introduction .8.2 Types of foodborne invasive infection .9 Foodborne Toxicoinfections .9.1 Introduction .9.2 Types of foodborne toxicoinfections .10 Foodborne Intoxications .10.1 Introduction .10.2 Bacterial foodborne intoxication .10.3. Mycotoxins .10.4 Mushroom toxins .10.5 Biogenic amines .11 Parasites, Marine Toxins and Virus Food Poisonings .11.1 Introduction .11.2 Parasites .11.3 Marine toxins .11.4 Chemical poisoning .11.5 Foodborne viruses .11.6 Other Infectious agents .11.7 Food allergy .12 Indicators of Foodborne Pathogens .12.1 Introduction .12.2 Establishment of microbiological criteria .12.3 Indicators of pathogens in foods .SECTION IV: DETECTION OF MICROORGANISMS .13 Conventional Techniques in Food Microbiology .13.1 Introduction .13.2 Sampling plan and sample preparation .13.3 Conventional microbial counting methods .14 Advanced Techniques in Food Microbiology .14.1 Introduction .14.2 Developing rapid methods .14.3 Physical Methods .14.4 Chemical methods .14.5 Immunoassay methods .14.6 Other methods .14.7 Limitation of rapid methods .SECTION V: MICROBIAL FOOD SPOILAGE .15 Principles of Food Spoilage .15.1 Introduction .15.2 Food spoilage .16 Spoilage of Meat and Meat Products .16.1 Introduction .16.2 Meat and meat products .16.3 Poultry .16.3.1 Contaminations .17 Spoilage of Eggs and Egg Products .17.1 Introduction .17.2 Microbial contamination .17.3 Spoilage .17.4 Preservation of eggs and egg products .18 Spoilage of Fish and other Seafood .18.1 Introduction .18.2 Microbial Contamination .18.3 Spoilage .18.4 Preservation .19 Spoilage of Milk and Milk Products .19.1 Introduction .19.2 Milk composition and microbial contamination .19.3 Spoilage .19.4 Preservation of milk and milk products .20 Spoilage of Vegetables and Fruits .20.1 Introduction .20.2 Vegetables and fruits spoilage .20.3 Fruit juice and beverages spoilage .20.4 Fermented vegetables and fruits spoilage .21 Spoilage of Cereals and Cereal Products .21.1 Introduction .21.2 Contamination .21.3 Spoilage .21.4 Control of mold and mycotoxin contamination .22 Spoilage of Canned Foods .22.1 Introduction .22.2 Canned foods .22.3 Canned food spoilage .23 Spoilage of Miscellaneous Foods .23.1 Introduction .23.2 Spoilage .24 Enzymatic and Nonenzymatic Food Spoilage .24.1 Introduction .24.2 Spoilage .25 Indicators of Food Spoilage .25.1 Introduction .25.2 Indicators of food spoilage .26 Psychrotrophs, Thermophiles and Radiation Resistant Microorganisms .26.1 Introduction .26.2 Psychrotrophic microorganisms .26.3 Thermophilic microorganisms .26.4 Radiation resistant microorganisms .References .Index .VOLUME 2 .About the Authors .Preface .SECTION I: FOOD PRESERVATION TECHNIQUES .1 Principles in Food Preservation Techniques .1.1 Introduction .1.2 Food preservation principles .2 Food Preservation by High Temperatures .2.1 Introduction .2.2 Mechanism of antimicrobial action of heat .2.3 Factors affecting heat resistance .2.4 Heat treatment employed in food processing .2.4.1 Low heat processed foods .2.5 Thermal process .3 Food Preservation by Low Temperatures .3.1 Introduction .3.2 Effects of low temperatures on microorganisms .3.3 Mechanisms for microbial control .3.4 Factors effecting storage of foods at low temperatures .3.5 Methods used in food preservation .4 Food Preservation by Reduced Water Activity .4.1 Introduction .4.2 Physical dehydration processes .4.3 Mechanism of food preservation .4.4 Factors effecting food preservation by reducing water activity .4.5 Methods to reduce water activity of foods .4.6 Control of microorganisms and mycotoxin formation .4.7 Characteristics of low moisture foods .5 Food Preservation by Additives and Biocontrol .5.1 Introduction .5.2 Properties of preservatives .5.3 Factors affecting activity of antimicrobial agents .5.4 Types of antimicrobial agents used in foods .5.5 Naturally occurring antimicrobial agents .5.6 Biocontrol (biologically based preservation systems) .6 Food Preservation by Irradiation .6.1 Introduction .6.2 Characteristics of radiations .6.3 Mechanisms of microbial inactivation by irradiation .6.4 Factors effecting inactivation of microorganisms by irradiation .6.5 Application of radiation on foods .6.6 Regulatory status of irradiation .7 Food Preservation by Removal Methods .7.1 Introduction .7.2 Removal methods .8 Food Preservation by Modified Atmosphere .8.1 Introduction .8.2 Packaging .8.3 Packaging methods used in foods preservation .8.4 Mechanism of effects of modified atmosphere on microorganisms and foods .8.5 Factors effecting efficiency of modified atmosphere .8.6 Packaging materials .8.7 Application of modified atmosphere in food preservation .8.8 Food safety and future outlook .9 Food Preservation by Combination of Techniques (Hurdle Technology) .9.1 Introduction .9.2 Hurdle technology .9.3 Principles of combined preservation methods .9.4 Mechanisms of antimicrobial effects of hurdles .9.5 Application of hurdle technology on food preservation .9.6 Limitations and requirements of hurdle technology .SECTION II: ALTERNATIVE FOOD PRESERVATION TECHNIQUES .10 Kinetic Parameters in the Inactivation of Microorganisms .10.1 Kinetic parameters .11 Alternative Food Processing Techniques .11.1 Microwave processing .11.2 Ohmic heating .11.3 High pressure processing .11.4 Pulsed electric fields .11.5 High voltage arc discharge .11.6 Pulsed light technology .11.7 Magnetic fields .11.8 Ultrasound .11.9 Pulsed X–rays .11.10 Ozone .11.11 Antimicrobial edible films .SECTION II: ROLE OF MICROORGANISMS IN FOOD PROCESSING .12 Microbial Metabolism of Food Components .12.1 Introduction .12.2 Microbial physiology and metabolism .13 Basic Principles of Food Fermentation .13.1 Introduction .13.2 Fermentation and fermenting microorganisms .13.3 Factors effecting fermentations .13.4 Benefits of fermenting foods .14 Fermented Dairy Products .14.1 Introduction .14.2 Nutritional significance of milk .14.3 Types of microorganisms used in dairy fermentation .14.4 Types of fermented dairy products .15 Fermented Meat Products .15.1 Introduction .15.2 Sausages .16 Fermented Vegetables and Fruits .16.1 Introduction .16.2 Fermented alcoholic drinks .16.3 Products of mixed fermentations .17 Fermented Cereal and Grain Products .17.1 Introduction .17.2 Fermented products .18 Starter Culture and Bacteriophage Problems .18.1 Introduction .18.2 Starter culture .18.3 Bacteriophage problems of starter cultures .19 Probiotics and Prebiotics .19.1 Introduction .19.2 Abiotics, prebiotics and Probiotics .19.3 Probiotic microorganisms .19.4 Probiotic product development .19.5 Functional foods .20 Microbial Food Ingredients and Enzymes Application in Food Processing .20.1. Introduction .20.2 Microbial food ingredients .20.3 Microbial enzymes in food processing .Appendix .REFERENCES .Index
- ISBN: 978-1-119-23776-1
- Editorial: Wiley–Blackwell
- Encuadernacion: Tela
- Páginas: 944
- Fecha Publicación: 03/06/2016
- Nº Volúmenes: 2
- Idioma: Inglés