Cover -- Half Title -- Title Page -- Copyright -- Contents -- Contributors -- Preface -- I- Factors of Special Significance to Food Microbiology -- 1. Physiology, Growth, and Inhibition of Microbes in Foods -- Microbial Physiology and metabolism -- Microbial Growth Kinetics -- Food Ecosystems -- Conclusion -- References -- 2. Antimicrobial Resistance -- Antimicrobial and Resistance -- Critical Issues, Gaps, and Future Directions -- Concluding Remarks -- References -- 3. Spores and Their Significance -- PHYLOGENY OF SPOREFORMERS -- SPORULATION -- THE SPORE -- SPORE RESISTANCE -- SPORE ACTIVATION, GERMINATION, AND OUTGROWTH -- PRACTICAL PROBLEMS OF SPORES IN THE FOOD INDUSTRY -- CLASSES OF FOODS SPOILED BY SPOREFORMERS -- DETECTION OF FOOD SPOILAGE SPORE-FORMINGORGANISMS AND THEIR PREVENTION -- SPORES AS PROBIOTIC AGENTS -- MODELING GROWTH OF SPOREFORMERS IN FOODS -- References -- 4. Microbiological Criteria and Indicator Microorganisms -- MICROBIOLOGICAL RISK MANAGEMENT METRICS -- INTRODUCTION TO SAMPLING PLANS -- PERFORMANCE OF SAMPLING PLANS -- MICROBIOLOGICAL PROFILE OF A FOOD PRODUCT -- PERFORMANCE OF CONTROL MEASURES -- INDEX AND INDICATOR MICROORGANISMS -- References -- 5. Biosecurity: Food Protection and Defense -- HISTORICAL PERSPECTIVE -- INTENTIONAL VERSUS UNINTENTIONAL CONTAMINATION -- INTENTIONAL FOOD CONTAMINATION RISK MANAGEMENT -- CARVER+Shock -- References -- II- Microbial Spoilage and Public Health Concerns -- 6. Meat, Poultry, and Seafood -- Microbial Ecology of Muscle Foods -- MICROBIAL SPOILAGE OF MUSCLE FOODS -- FERMENTED MEATS, BACTERIOCINS, AND PROBIOTIC FOODS -- PATHOGENS IN MUSCLE FOODS -- ANTIMICROBIAL RESISTANCE -- ENVIRONMENTAL CONTAMINATION CONCERNS -- MUSCLE FOOD TRACEABILITY -- MEAT PROCESSING AND MICROBIAL CONTROL -- MEAT -- POULTRY -- SEAFOOD -- CONCLUDING REMARKS -- References -- 7. Milk and Dairy Products.

MILK AND DAIRY PRODUCTS AS GROWTH MEDIA -- PUBLIC HEALTH SIGNIFICANCE OF MILK AND DAIRY PRODUCTS -- PSYCHROTROPHIC SPOILAGE -- SPOILAGE BY FERMENTATIVE NONSPOREFORMERS -- SPORE-FORMING BACTERIA -- YEASTS AND MOLDS -- References -- 8. Fruits and Vegetables -- MAIN CHARACTERISTICS OF FRUITS AND VEGETABLES AND THEIR ROLES IN MICROBIAL SPOILAGE -- ORIGIN OF CONTAMINATION -- CAUSES OF DISEASE OR SPOILAGE -- DEFENSE REACTIONS -- CONTROLLING SPOILAGE -- CONCLUSION -- References -- 9. Nuts, Seeds, and Cereals -- MICROBIOLOGY OF NUTS -- MICROBIOLOGY OF GRAINS AND MILLED CEREAL GRAINS -- References -- III- Foodborne Pathogenic Bacteria -- 10. Salmonella Species† -- CHARACTERISTICS OF THE ORGANISM -- Physiology -- INTERVENTIONS AND PREVENTIVE CONTROLS IN FOODS -- FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- PATHOGENICITY AND VIRULENCE FACTORS -- FINAL REMARKS -- References -- 11. Campylobacter Species -- THE GENUS CAMPYLOBACTER -- BACTERIOLOGICAL ASPECTS OF CAMPYLOBACTER -- CAMPYLOBACTER DIVERSITY AND SUBTYPING -- CAMPYLOBACTER ASSOCIATION WITH FOODS -- PATHOGENICITY AND DISEASE MEDIATING FACTORS -- CLINICAL ASPECTS OF HUMAN ILLNESSES -- DETECTION OF CAMPYLOBACTER IN FOODS -- CAMPYLOBACTER CONTROL IN THE FOOD CHAIN -- CONCLUSIONS -- References -- 12. Enterohemorrhagic Escherichia coli -- EPEC -- ETEC -- EIEC -- EAEC -- EHEC -- CHARACTERISTICS OF E. COLI O157:H7 AND NON-O157 EHEC -- RESERVOIRS OF E. COLI O157:H7 AND NON-O157 EHEC -- CHARACTERISTICS OF DISEASE -- INFECTIOUS DOSE -- DISEASE OUTBREAKS -- MECHANISMS OF PATHOGENICITY -- Concluding Remarks -- References -- 13. Cronobacter Species -- CHARACTERISTICS OF THE ORGANISM -- INITIAL DATA ON PHYLOGENETIC CHARACTERIZATION -- SUSCEPTIBILITY TO PHYSICAL AND CHEMICAL TREATMENTS -- NICHES AND RESERVOIRS -- ISOLATION METHODS -- SYMPTOMS, AT-RISK POPULATIONS, AND FOODBORNE OUTBREAKS.

VIRULENCE FACTORS AND PATHOGENICITY -- ANTIBIOTIC RESISTANCE -- CONCLUSIONS -- References -- 14. Yersinia enterocolitica -- CHARACTERISTICS OF THE ORGANISM -- CHARACTERISTICS OF INFECTION -- RESERVOIRS -- INCIDENCE OF INFECTIONS -- FOODBORNE OUTBREAKS -- MECHANISMS OF PATHOGENICITY -- SUMMARY AND CONCLUSIONS -- References -- 15. Shigella Species -- CHARACTERISTICS OF THE ORGANISM -- Shigella in Foods -- CHARACTERISTICS OF DISEASE -- VIRULENCE FACTORS -- CONCLUSIONS -- References -- 16. Vibrio Species -- NATURAL HABITATS -- INCIDENCE OF VIBRIOS IN SEAFOOD -- ISOLATION -- IDENTIFICATION -- VIBRIO ENUMERATION IN SEAFOOD -- EPIDEMIOLOGY -- CONTROL MEASURES AND VIBRIO SUSCEPTIBILITY TO PHYSICAL/CHEMICAL TREATMENTS -- V. CHOLERAE -- V. PARAHAEMOLYTICUS -- V. VULNIFICUS -- LPS -- V. FLUVIALIS -- V. FURNISSII -- V. HOLLISAE -- V. ALGINOLYTICUS -- References -- 17. Clostridium botulinum -- HISTORICAL FEATURES OF C. BOTULINUM AND BOTULISM -- BACTERIAL SOURCES OF BOTULINUM NEUROTOXINS -- ECOLOGY OF BOTULINOGENIC CLOSTRIDIA -- MICROBIOLOGICAL CHARACTERISTICS OF BOTULINOGENIC CLOSTRIDIA -- BIOCHEMISTRY AND PHARMACOLOGY OF BOTULINAL NEUROTOXINS -- CLINICAL ASPECTS -- EPIDEMIOLOGY OF FOODBORNE BOTULISM -- PREVENTION OF GROWTH AND TOXIN FORMATION IN FOODS -- USE OF PREDICTIVE MODELING AND CHALLENGE STUDIES FOR EVALUATION OF C. BOTULINUM NEUROTOXIN FORMATION -- GENOMICS OF C. BOTULINUM -- BOTULINUM NEUROTOXIN AND FOOD BIOTERRORISM -- CONCLUSIONS -- References -- 18. Clostridium perfringens -- CHARACTERISTICS OF THE BACTERIUM -- RESERVOIRS FOR C. PERFRINGENS TYPE A FOOD POISONING STRAINS -- C. PERFRINGENS TYPE A FOOD POISONING OUTBREAKS -- CHARACTERISTICS OF C. PERFRINGENS TYPE A FOOD POISONING -- INFECTIOUS DOSE AND SUSCEPTIBLE POPULATIONS FOR C. PERFRINGENS TYPE A FOODBORNE ILLNESS -- VIRULENCE FACTORS CONTRIBUTING TO C. PERFRINGENS TYPE A FOOD POISONING.

CONCLUDING REMARKS -- References -- 19. Bacillus cereus -- CHARACTERISTICS OF THE ORGANISM -- RESERVOIRS -- FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- DOSE AND SUSCEPTIBLE POPULATIONS -- VIRULENCE FACTORS/MECHANISMS OF PATHOGENICITY -- Concluding remarks -- References -- 20. Listeria monocytogenes† -- CHARACTERISTICS OF THE ORGANISM -- Listeriosis and RTE Foods -- EFFECTS OF NEWER METHODS OF FOOD PRESERVATION -- RESERVOIRS -- FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- INFECTIOUS DOSE AND SUSCEPTIBLE POPULATIONS -- VIRULENCE FACTORS/MECHANISMS OF PATHOGENICITY -- CONCLUDING REMARKS -- References -- 21. Staphylococcus aureus -- CHARACTERISTICS OF THE ORGANISM -- RESERVOIRS -- FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- TOXIC DOSE AND SUSCEPTIBLEPOPULATIONS -- VIRULENCE FACTORS/MECHANISMS OF PATHOGENICITY -- CONCLUDING REMARKS -- References -- 22. Epidemiology of Foodborne Diseases -- EPIDEMIOLOGY -- AGENTS AND TRANSMISSION -- FOODBORNE DISEASE SURVEILLANCE -- SUMMARY -- References -- IV- Nonbacterial Pathogens -- 23. Mycotoxins -- Aflatoxins -- Ochratoxin A -- Fusarium mycotoxins -- Fumonisins -- Deoxynivalenol -- Zearalenone -- Genomics -- References -- 24. Foodborne Viral Pathogens -- Human Enteric Viruses of Epidemiologic Significance and their Diseases -- Foodborne Transmission of Human Enteric Viruses -- Epidemiology of Foodborne Viral Disease -- Disease, Pathogenesis, and Treatment -- HAV -- Barriers to the Study of Human Enteric Viruses -- Persistence and Resistance of Enteric Viruses -- Control of Viruses in Foods and the Food Production, Processing, and Preparation Environment -- Detection methods -- Risk Assesment -- Conclusions -- References -- 25. Bovine Spongiform Encephalopathy -- CHARACTERISTICS OF THE BSE AGENT -- STABILITY OF THE INFECTIOUS AGENT -- BODILY DISTRIBUTION OF INFECTIVITY.

FEED-BORNE AND FOODBORNE OUTBREAKS -- CHARACTERISTICS OF DISEASE -- GOVERNMENT REGULATORY MEASURES -- METHODS OF DETECTION -- BSE PREVALENCE IN THE UNITED STATES -- EVALUATION OF POSSIBLE SPORADIC BSE -- BSE IN NONBOVINE SPECIES -- CONCLUSIONS -- References -- 26. Helminths in Meat -- TRICHINELLOSIS -- TAENIASIS -- References -- 27. Helminths Acquired from Finfish, Shellfish, and Other Food Sources -- HELMINTHS ACQUIRED FROM FINFISH AND SHELLFISH -- HELMINTHS ACQUIRED FROM VEGETATION -- HELMINTHS ACQUIRED FROM INVERTEBRATES IN DRINKING WATER -- HELMINTHS ACQUIRED FROM OTHER INVERTEBRATES -- HELMINTHS ACQUIRED FROM OTHER FOOD SOURCES -- HELMINTHS ACQUIRED FROM FECAL CONTAMINATION -- References -- 28. Protozoan Parasites -- CRYPTOSPORIDIUM -- CYCLOSPORA -- ISOSPORA -- TOXOPLASMA -- SARCOCYSTIS -- MICROSPORIDIA -- GIARDIA -- BALANTIDIUM -- AMOEBIASIS -- SUMMARY -- References -- V- Preservatives and Preservation Methods -- 29. Physical Methods of Food Preservation -- LOW-TEMPERATURE PRESERVATION -- PRESERVATION BY DECREASING WATER AVAILABILITY -- PRESERVATION BY IONIZING IRRADIATION -- NONTHERMAL PROCESSSING TECHNOLOGIES -- Redefining Pasteurization -- References -- 30. Chemical Preservatives and Natural Antimicrobial Compounds -- FACTORS AFFECTING ACTIVITY -- TRADITIONAL ANTIMICROBIALS -- Sulfites -- NATURALLY OCCURRING ANTIMICROBIAL COMPOUNDS AND SYSTEMS -- ENCAPSULATION OF FOOD ANTIMICROBIALS -- CONCLUSIONS -- References -- 31. Biological Control of Foodborne Bacteria -- Biopreservation by Controlled acidification -- BACTERIOCINS -- USE OF BACTERIOPHAGES FOR BIOPRESERVATION -- CONCLUSIONS AND OUTLOOK FOR THE FUTURE -- References -- VI- Fermentations and Beneficial Microorganisms -- 32. Fermented Dairy Products -- IMPORTANCE OF THE STARTER CULTURE -- LACTOSE METABOLISM -- PRODUCTION OF AROMA COMPOUNDS -- PROTEOLYTIC SYSTEMS IN LAB.

BACTERIOPHAGES AND BACTERIOPHAGE RESISTANCE.