{"product_id":"food-microbiology-isbn-9781555819965","title":"Food Microbiology","description":"\u003cp\u003eSince its introduction in 1997, the purpose of \u003ci\u003eFood Microbiology: Fundamentals and Frontiers\u003c\/i\u003e has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new \u003ci\u003eFifth Edition\u003c\/i\u003e adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.\u003c\/p\u003e \u003cp\u003eSections in this valuable reference cover material of special significance to food microbiology such as:\u003c\/p\u003e \u003cul\u003e \u003cli\u003estress response mechanisms, spores, and the use of microbiological criteria and indicator organisms\u003c\/li\u003e \u003cli\u003ecommodity-oriented discussion of types of microbial food spoilage and approaches for their control\u003c\/li\u003e \u003cli\u003ethe major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques\u003c\/li\u003e \u003cli\u003estate-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens\u003c\/li\u003e \u003cli\u003ebeneficial microbes used in food fermentations and to promote human and animal health\u003c\/li\u003e \u003cli\u003eupdated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.\u003c\/p\u003e \u003cp\u003eContributors\u003c\/p\u003e \u003cp\u003ePreface\u003c\/p\u003e \u003cp\u003eEditors\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI. Factors of Special Significance to Food Microbiology\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1. Behavior of Microorganisms in Food: Growth, Survival, and Death\u003cbr\u003e\u003ci\u003eAhmed E. Yousef and Ahmed G. Abdelhamid\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2. Spores and Their Significance\u003cbr\u003e\u003ci\u003ePeter Setlow and Eric A. Johnson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3. Microbiological Criteria and Indicator Microorganisms\u003cbr\u003e\u003ci\u003eLeon G. M. Gorris and Jean-Louis Cordier\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4. Stress Responses in Foodborne Bacteria\u003cbr\u003e\u003ci\u003eFrancisco Diez-Gonzalez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eII. Microbial Spoilage and Public Health Concerns\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5. Milk and Dairy Products\u003cbr\u003e\u003ci\u003eZhengyao Xue and Maria L. Marco\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6. Meat and Poultry\u003cbr\u003e\u003ci\u003eManpreet Singh and Harshavardhan Thippareddi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains\u003cbr\u003e\u003ci\u003eMarilyn C. Erickson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIII. Foodborne Pathogenic Bacteria\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8. Epidemiology of Foodborne Illnesses\u003cbr\u003e\u003ci\u003eCraig W. Hedberg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9. Salmonella\u003cbr\u003e\u003ci\u003eApril M. Lewis, Melanie C. Melendrez, and Ryan C. Fink\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10. Eleven Campylobacter Specie\u003cbr\u003e\u003ci\u003eIhab Habib, Lieven De Zutter, and Mieke Uyttendaele\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11. Shiga Toxin-Producing Escherichia coli\u003cbr\u003e\u003ci\u003eNarjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12. Shigella\u003cbr\u003e\u003ci\u003eChristina S. Faherty and Keith A. Lampel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13. Vibrio Species\u003cbr\u003e\u003ci\u003eDaniela Ceccarelli, Carmen Amaro, Jesus L. Romalde, Elisabetta Suffredini, and Luigi Vezzulli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14. Cronobacter Species\u003cbr\u003e\u003ci\u003eBen D. Tall, Gopal Gopinath, Jayanthi Gangiredla, Isha R. Patel, Séamus Fanning, and Angelika Lehner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15. Aeromonas\u003cbr\u003e\u003ci\u003eTroy Skwor and Stanislava Kralova\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16. Yersinia enterocolitica\u003cbr\u003e\u003ci\u003eDike O. Ukuku and Mohammad Latiful Bari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.  Listeria\u003cbr\u003e\u003ci\u003eElliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18. Clostridium botulinum\u003cbr\u003e\u003ci\u003eEric A. Johnson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19. Clostridium perfringens\u003cbr\u003e\u003ci\u003eSantos Garcia, Jorge E. Vidal, Norma Heredia, and Vijay K. Juneja\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20. Bacillus cereus\u003cbr\u003e\u003ci\u003eToril Lindbäck and Per Einar Granum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21. Staphylococcus aureus\u003cbr\u003e\u003ci\u003eJoo Youn Park and Keun Seok Seo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIV. Nonbacterial Pathogens\/Toxins\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e22. Mycotoxins\u003cbr\u003e\u003ci\u003eMarta H. Taniwaki and John I. Pitt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23. Foodborne Viral Pathogens\u003cbr\u003e\u003ci\u003eKristen E. Gibson, Doris H. D'souza, And Aron J. Hall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24. Helminths in Meat\u003cbr\u003e\u003ci\u003eDante S. Zarlenga and H. Ray Gamble\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25. Protozoan Parasites\u003cbr\u003e\u003ci\u003eYnes R. Ortega\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eV. Preservatives and Preservation Methods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e26. Novel Physical Methods for Food Preservation\u003cbr\u003e\u003ci\u003eLuis J. Bastarrachea and Rohan V. Tikekar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27. Chemical Preservatives and Natural Food Antimicrobials\u003cbr\u003e\u003ci\u003eT. Matthew Taylor, Sadhana Ravishankar, Kanika Bhargava, and Vijay K. Juneja\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28. Biological Control of Food-Challenging Microorganisms\u003cbr\u003e\u003ci\u003eRichard Weeks and Michael Leonidas Chikindas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29. Bacteriophages for Biological Control of Foodborne Pathogens\u003cbr\u003e\u003ci\u003eYilmaz Emre Gencay and Lone Brøndsted\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVI. Fermentations and Beneficial Microbes\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e30. Starter Cultures\u003cbr\u003e\u003ci\u003eJennifer Mahoney, Olivia Mcauliffe, Paul D. Cotter, and Gerald F. Fitzgerald\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31. Diet, Health, and the Gut Microbiota\u003cbr\u003e\u003ci\u003eCian J. Hill, Francesca De Filippis, and Ian B. Jeffery\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32. Probiotics and Prebiotics\u003cbr\u003e\u003ci\u003eMary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33. Fermented Foods\u003cbr\u003e\u003ci\u003eMichael Gänzle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eVII. Current Issues and Advances in Food Microbiology   \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e34. Antimicrobial Resistance, Gut Microbiota, and Health\u003cbr\u003e\u003ci\u003eHua Wang, Yang Zhou, and Lu Zhang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35. Genomics of Foodborne Microorganisms\u003cbr\u003e\u003ci\u003eCaitriona M. Guinane, Calum Walsh, and Paul D. Cotter\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e36. Metagenomics of Meat and Poultry\u003cbr\u003e\u003ci\u003eMargaret D. Weinroth, Noelle R. Noyes, Paul M. Morley, and Keith E. Belk\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e37. Food Microbiomes: A New Paradigm for Food and Food Ecology\u003cbr\u003e\u003ci\u003eAndrea R. Ottesen and Padmini Ramachandran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e38. Molecular Source Tracking and Molecular Subtyping\u003cbr\u003e\u003ci\u003ePeter Gerner-Smidt, Eija Trees, Heather Carleton, Lee Katz, Henk Den Bakker, and Xiangyu Deng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e39. Predictive Microbiology and Microbial Risk Assessment\u003cbr\u003e\u003ci\u003eAbani K. Pradhan, Abhinav Mishra, and Hao Pang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e40. Food Safety Management Systems\u003cbr\u003e\u003ci\u003eKelly Stevens and Scott Hood\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations\u003cbr\u003e\u003ci\u003eMarilyn C. Erickson and Mussie Y. Habteselassie\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e42. Relevance of Food Microbiology Issues to Current Trends (2008–2018) in Food Production and Imported Foods\u003cbr\u003e\u003ci\u003eMarilyn C. Erickson and Michael P. Doyle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eFood Microbiology\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eFifth Edition  \u003c\/p\u003e\u003cp\u003eSince its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology.  Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods.    \u003c\/p\u003e\u003cp\u003eSections in this valuable reference cover material of special significance to food microbiology such as: \u003c\/p\u003e\u003cul\u003e \u003cli\u003estress response mechanisms, spores, and the use of microbiological criteria and indicator organisms\u003c\/li\u003e \u003cli\u003ecommodity-oriented discussion of types of microbial food spoilage and approaches for their control\u003c\/li\u003e \u003cli\u003ethe major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques\u003c\/li\u003e \u003cli\u003estate-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens\u003c\/li\u003e \u003cli\u003ebeneficial microbes used in food fermentations and to promote human and animal health\u003c\/li\u003e \u003cli\u003eupdated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003eThis respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.\u003c\/p\u003e","brand":"ASM Press","offers":[{"title":"Default Title","offer_id":47989227552997,"sku":"NP9781555819965","price":205.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781555819965.jpg?v=1761783287","url":"https:\/\/k12savings.com\/products\/food-microbiology-isbn-9781555819965","provider":"K12savings","version":"1.0","type":"link"}