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Encyclopedia of Food Microbiology
Table of Contents
Acinetobacter
Adenylate Kinase
Aeromonas
(a) Introduction
(b) Detection by cultural and modern techniques
Alicaligenes
Alternaria
Arcobacter
Arthrobacter
Aspergillus
(a) Introduction
(b) Aspergillus oryzae
(c) Aspergillus flavus
ATP Bioluminescence
(a) Application in meat industry
(b) Application in dairy industry
(c) Application in hygiene monitoring
(d) Application in beverage microbiology
Aureobasidium
Bacillus
(a) Introduction
(b) Bacillus cereus
(c) Bacillus stearothermophilus
(d) Bacillus anthracis
(e) Bacillus subtilis
(f) Detection of enterotoxins
(g) Detection by classical cultural techiques
Bacteria
(a) The bacterial cell
(b) Bacterial endospores
(c) Classification of the bacteria - Traditional
(d) Classification of the bacteria - Phylogenetic Approach
Bacteriocins
(a) Potential in food preservation
(b) Nisin
Bacteriodes
Bacteriophage-Based Techniques for Detection of Foodborne Pathogens
Bifidobacterium
Biochemical Identification Techniques - Modern Techniques
(a) Introduction
(b) Food spoilage flora (i.e. yeasts and moulds)
(c) Food poisoning organisms
(d) Enterobacteriaceae, coliforms and E. coli
(e) Microfloras of fermented foods
Biofilms
Biophysical Techniques for Enhancing Microbiological Analysis
Future Developments
Biosensors
Scope in microbiological analysis
Botrytis
Bovine Spongiform Encephalopathy (BSE)
Bread
(a) Bread from wheat flour
(b) Sourdough bread
Brettanomyces
Brevibacterium
Brochothrix
Brucella
(a) Characteristics
(b) Problems with Dairy Products
Byssochlamys
Campylobacter
(a) Introduction
(b) Detection by cultural and modern techniques
(c) Detection by latex agglutination techniques
Candida
(a) Introduction
(b) Candida lipolytica
Cellulomonas
Cheese
(a) In the marketplace
(b) Microbiology of cheese-making and maturation
(c) Mould-ripened varieties
(d) Role of specific groups of bacteria
(e) Microflora of white-brined cheeses
Chilled Storage of Foods
(a) Principles
(b) Use of modified atmosphere packaging
(c) Packaging with anti-microbial properties
Cider (Hard Cider)
Clostridium
(a) Introduction
(b) Clostridium perfringens
(c) Detection of enterotoxins of Cl. perfringens
(d) Clostridium acetobutyricum
(e) Clostridium tyrobutyricum
(f) Clostridium botulinum
(g) Detection of neurotoxins of Cl. botulinum
Cocoa and Coffee Fermentations
Confectionary Products
Cakes and pastries
Costs/Benefits of Microbial Origin
Cryptosporidium
Culture Collections
Cyclospora
Debaryomyces
Desulfovibrio
Direct (and Indirect) Conductimetric/Impedimetric Techniques
Foodborne pathogens
Direct Epifluorescent Filter Techniques (DEFT)
Dried Foods
Ecology of Bacteria and Fungi in Foods
(a) Influence of available water
(b) Influence of temperature
(c) Influence of redox potential and pH
Eggs
(a) Microbiology of fresh eggs
(b) Microbiology of egg products
Electrical Techniques
(a) Introduction
(b) Food spoilage flora and TVC
(c) Lactics and other bacteria
Enrichment Serology
Enterobacter
Enterobacteriaceae, Coliforms and E. Coli
(a) Introduction
(b) Classical and modern methods for detection/enumeration
Enterococcus
Enzyme Immunoassays, Overview
Escherichia Coli
(a) Introduction
(b) Detection of enterotoxins of E. coli
Escherichia Coli 0157
(a) Introduction
(b) Detection by latex agglutination techniques
(c) Detection by commercial immunomagnetic particle-based assays
Fermentation (Industrial)
(a) Basic Considerations
(b) Media for Industrial Fermentations
(c) Control of Fermentation Conditions
(d) Recovery of Metabolites
(e) Production of Polysaccharides, e.g., Xanthan gum
(f) Production of Organic Acids, e.g., citric, propionic
(g) Production of Oils and Fatty Acids
(h) Production of Colours/Flavours
Fermented Foods
(a) Origins and Applications
(b) Fermented Vegetable Products
(c) Fermented Meat Products
(d) Fermented Fish Products
(e) Beverages from Sorghum and Millet
(f) Fermentations of the Far East
Fermented Milks
(a) Range of Products
(b) Yoghurt
(c) Products of Northern Europe
(d) Products of Eastern Europe and Asia
Fish
(a) Catching and handling
(b) Spoilage of fish
Flavobacterium
Flow Cytometry
Food Poisoning Outbreaks
Freezing of Foods
(a) Damage to microbial cells
(b) Growth and survival of micro-organisms
Fungi
(a) The fungal hypha
(b) Foodborne fungi - estimation by classical cultural techniques
(c) Overview of classification of the fungi
(d) Classification of the Peronosporomycetes
(e) Classification of the Zygomycetes
(f) Classification of the Eu-Ascomycetes
(g) Classification of the Hemi-Ascomycetes, 1 and 2
(h) Classification of the Deuteromycetes
Fusarium
Genetic Engineering
(a) Modification of Yeast and Moulds
(b) Modification of Bacteria
Genetics of Micro-Organisms
(a) Fungi
(b) Bacteria
Geotrichum
Giardia
Gluconobacter
Good Manufacturing Practice
Hafnia
Hansenula
Hazard Appraisal (HACCP)
(a) The overall concept
(b) Critical Control Points
(c) Involvement of regulatory bodies
(d) Establishment of performance criteria
Heat Treatment of Foods
(a) Principle of Canning
(b) Spoilage problems associated with Canning
(c) Ultra-high Temperature (UHT) treatments
(d) Principles of pasteurisation
(e) Action of Microwaves
(f) Synergism between treatments
Helicobacter
Helminthes and Nematodes
High Pressure Treatment of Foods
History of Food Microbiology
Hurdle Technology
Hydrophobic Grid Membrane Filtration Techniques (HGMF)
Ice Cream
Immunomagnetic Particle-Based Techniques, Overview
Intermediate Moisture Foods
International Control of Microbiology
Klebsiella
Kluveromyces
Laboratory Design
Laboratory Management: Accreditation Schemes
Lactobacillus
(a) Introduction
(b) Lactobacillus bulgaricus
(c) Lactobacillus brevis
(d) Lactobacillus acidophilus
(e) Lactobacillus casei
Lactococcus
(a) Introduction
(b) Lactococcus lactis sub-species lactis and cremoris
Lager
Lasers
Inactivation Techniques
Leuconostoc
Listeria
(a) Introduction
(b) Detection by classical cultural techniques
(c) Detection by commercial enzyme immunoassays
(d) Detection by colorimetric DNA hybridisation
(e) Detection by commercial immunomagnetic particle-based assays
(f) Listeria monocytogenes
(g) Listeria monocytogenes - detection by chemiluminescent DNA hybridisation
(h) Listeria monocytogenes - detection using NASBA (an isothermal nucleic acid amplification system)
Meat and Poultry
(a) Spoilage of meat
(b) Curing of meat
(c) Spoilage of cooked meats and meat products
Metabolic Pathways
(a) Release of energy (aerobic)
(b) Release of energy (anaerobic)
(c) Nitrogen metabolism
(d) Lipid metabolism
(e) Metabolism of minerals and vitamins
(f) Production of secondary metabolites - fungi
(g) Production of secondary metabolites - bacteria
Methanogens
Microbiology of Sous-Vide Products
Micrococcus
Microflora of the Intestine
(a) The Natural Microflora of Humans
(b) Biology of Bifidobacteria
(c) Biology of Lactobacillus acidophilus
(d) Biology of the Enterococcus spp.
(e) Detection and enumeration of probiotic cultures
Microscopy
(a) Light microscopy
(b) Confocal laser microscopy
(c) Scanning electron microscopy
(d) Transmission electron microscopy
(e) Atomic force microscopy
(f) Sensing Microscopy
Milk and Milk Products
(a) Microbiology of Liquid Milk
(b) Microbiology of dried milk products
(c) Microbiology of cream and butter
Minimal Methods of Processing
(a) Electroporation - pulsed electric fields
(b) Manothermosonication
(c) Potential use of phages and/or lysins
Monascus
Moraxella
Mucor
Mycobacterium
Mycotoxins
(a) Classification
(b) Occurrence
(c) Detection and analysis
(d) Immunological techniques for detection and analysis
(e) Toxicology
National Legislation, Guidelines and Standards Governing Microbiology
(a) Canada
(b) European Union
(c) Japan
Natural Anti-Microbial Systems
(a) Preservative effects during storage
(b) Anti-microbial compounds in plants
(c) Lysozyme and other proteins in eggs
(d) Lactoperoxidase and lactoferrin
Neisseria
Nucleic Acid-Based Assays, Overview
Packaging of Foods
Packaging of solids and liquids
Pantoea
PCR-Based Commercial Tests for Pathogens
Pediococcus
Penicillium
(a) Introduction
(b) Penicillia in food production
Petrifilm - An Enhanced Cultural Technique
Phycotoxins
Physical Removal of Microfloras
(a) Filtration
(b) Centrifugation
Pichia
Polymer Technologies for Control of Bacterial Adhesion
Predictive Microbiology and Food Safety
Preservatives
(a) Classification and properties
(b) Traditional preservatives - oils and spices
(c) Traditional preservatives - sodium chloride
(d) Traditional preservatives - organic acids
(e) Traditional preservatives - wood smoke
(f) Traditional preservatives - vegetable oils
(g) Permitted preservatives - sulfur dioxide
(h) Permitted preservatives - benzoic acid
(i) Permitted preservatives - hydroxybenzoic acid
(j) Permitted preservatives - nitrate and nitrite
(k) Permitted preservatives - sorbic acid
(l) Permitted preservatives - natamycin
(m) Permitted preservatives - propionic acid
Probiotic Bacteria
Detection and estimation in fermented and non-fermented dairy products
Process Hygiene
(a) Designing for hygienic operation
(b) Types of detergent
(c) Types of sterilant
(d) Overall approach to hygienic processing
(e) Modern systems of plant cleaning
(f) Risk and control of aerial contamination
(g) Testing of disinfectants
(h) Involvement of regulatory bodies
Propionibacterium
Proteus
Pseudomonas
(a) Introduction
(b) Pseudomonas aeruginosa
(c) Burkholderia cocovenenans
Psychrobacter
Quality Assurance Programmes
Quantitative Risk Analysis
Rapid Methods for Food Hygiene Inspection
Reference Materials
Rhodotorula
Saccharomyces
(a) Introduction
(b) Saccharomyces sake
(c) Saccharomyces cerevisiae
(d) Saccharomyces carlsbergensis [Brewers Yeast]
Salmonella
(a) Introduction
(b) Salmonella enteritidis
(c) Salmonella typhi
(d) Detection by classical cultural techniques
(e) Detection by latex agglutination techniques
(f) Detection by enzyme immunoassays
(g) Detection by colorimetric DNA hybridisation
(h) Detection by immunomagnetic particle-based assays
Sampling Regimes and Statistical Evaluation of Microbiological Results
Schizosaccharomyces
Serratia
Shellfish (Molluscs and Crustacea)
(a) Characteristics of the groups
(b) Contamination and spoilage
Shewanella
Shigella
(a) Introduction
(b) Detection by classical cultural techniques
Single Cell Protein
(a) The Algae
(b) Yeasts and Bacteria
(c) Mycelial Fungi
Spoilage of Plant Products
Cereals and Cereal Flours
Spoilage Problems
(a) Problems caused by Bacteria
(b) Problems caused by Fungi
Staphylococcus
(a) Introduction
(b) Staphylococcus aureus
(c) Detection by cultural and modern techniques
(d) Detection of staphylococcal enterotoxins
Starter Cultures
(a) Uses in the Food Industry
(b) Importance of Selected Genera
(c) Cultures Employed in Cheesemaking
(d) Moulds employed in Food Processing
Streptococcus
(a) Introduction
(b) Streptococcus thermophilus
Streptomyces
Thermus aquaticus
Torulopsis
Total Counts, Microscopy
Total Viable Counts
(a) Pour plate technique
(b) Spread plate technique
(c) Specific techniques
(d) MPN
(e) Metabolic Activity Tests
(f) Microscopy
Trichinella
Trichoderma
Trichothecium
Ultrasonic Imaging
Ultrasonic Standing Waves
Ultra-Violet Light
Vagococcus
Verotoxigenic E. Coli
Detection by commercial enzyme immunoassays
Verotoxigenic E. Coli and Shigella Spp.
Detection by cultural methods
Vibrio
(a) Introduction, including Vibrio vulnificus and Vibrio parahaemolyticus
(b) Vibrio cholerae
(c) Detection by cultural and modern techniques
Vinegar
Viruses
(a) Introduction
(b) Hepatitis Viruses
(c) Detection
Water Quality Assessment
(a) Routine techniques for monitoring bacterial and viral contaminants
(b) Modern microbiological techniques
Waterborne Parasites
(a) Entamoeba
(b) Detection by classic and modern techniques
Wines
(a) Microbiology of winemaking
(b) The Malo-lactic fermentation
(c) Specific aspects of oenology
Xanthomonas
Xeromyces
Yeasts
Production and commercial uses
Yersinia
(a) Introduction
(b) Yersinia enterocolitica
Zygosaccharomyces
Zymomonas
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