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Since 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.

Sections in this valuable reference cover material of special significance to food microbiology such as:
* stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms
* commodity-oriented discussion of types of microbial food spoilage and approaches for their control
* the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques
* state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens
* beneficial microbes used in food fermentations and to promote human and animal health
* updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment

This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Food Microbiology - Fundamentals and Frontiers Fifth Edition

Part 1: Factors of Special Significance to Food Microbiology





1. Behavior of Microorganisms in Food: Growth, Survival, and Death





Ahmed E. Yousef and Ahmed G. Abdelhamid





2. Spores and Their Significance





Peter Setlow and Eric A. Johnson





3. Microbiological Criteria and Indicator Microorganisms





Leon G. M. Gorris And Jean-Louis Cordier





4. Stress Responses in Foodborne Bacteria





Francisco Diez-Gonzalez





Part 2: Microbial Spoilage and Public Health Concerns





5. Milk and Dairy Products





Zhengyao Xue and Maria L. Marco





6. Meat and Poultry





Manpreet Singh and Harshavardhan Thippareddi





7. Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains





Marilyn C. Erickson





Part 3: Foodborne Pathogenic Bacteria





8. Epidemiology of Foodborne Illnesses





Craig W. Hedberg





9. Salmonella





April M. Lewis, Melanie C. Melendrez, and Ryan C. Fink





10. Eleven Campylobacter Species





Ihab Habib, Lieven De Zutter, and Mieke Uyttendaele





11. Shiga Toxin-Producing Escherichia coli





Narjol Gonzalez-Escalona, Jianghong Meng, and Michael P. Doyle





12. Shigella





Christina S. Faherty and Keith A. Lampel





13. Vibrio Species





Daniela Ceccarelli et al.





14. Cronobacter Species





Ben D. Tall et al.





15. Aeromonas





Troy Skwor and Stanislava Kralova





16. Yersinia enterocolitica





Dike O. Ukuku and Mohammad Latiful Bari





17. Listeria





Elliot T. Ryser, Robert L. Buchanan, and Henk C. Den Bakker





18. Clostridium botulinum





Eric A. Johnson





19. Clostridium perfringens





Santos Garcia et al.





20. Bacillus cereus





Toril Lindback and Per Einar Granum





21. Staphylococcus aureus





Joo Youn Park and Keun Seok Seo





Part 4: Nonbacterial Pathogens/Toxins





22. Mycotoxins





Marta H. Taniwaki And John I. Pitt





23. Foodborne Viral Pathogens





Kristen E. Gibson, Doris H. D'souza, and Aron J. Hall





24. Helminths in Meat





Dante S. Zarlenga and H. Ray Gamble





25. Protozoan Parasites





Ynes R. Ortega





Part 5: Preservatives and Preservation Methods





26. Novel Physical Methods for Food Preservation





Luis J. Bastarrachea and Rohan V. Tikekar





27. Chemical Preservatives and Natural Food Antimicrobials





T. Matthew Taylor et al.





28. Biological Control of Food-Challenging Microorganisms





Richard Weeks and Michael Leonidas Chikindas





29. Bacteriophages for Biological Control of Foodborne Pathogens





Yilmaz Emre Gencay and Lone Brondsted





Part 6: Fermentations and Beneficial Microbes





30. Starter Cultures





Jennifer Mahoney et al.





31. Diet, Health, and the Gut Microbiota





Cian J. Hill, Francesca De Filippis, and Ian B. Jeffery





32. Probiotics and Prebiotics





Mary Ellen Sanders, Yong Jun Goh, and Todd R. Klaenhammer





33. Fermented Foods





Michael Ganzle





Part 7: Current Issues and Advances in Food Microbiology





34. Antimicrobial Resistance, Gut Microbiota, and Health





Hua Wang, Yang Zhou, and Lu Zhang





35. Genomics of Foodborne Microorganisms





Caitriona M. Guinane, Calum Walsh, and Paul D. Cotter





36. Metagenomics of Meat and Poultry





Margaret D. Weinroth et al.





37. Food Microbiomes: A New Paradigm for Food and Food Ecology





Andrea R. Ottesen and Padmini Ramachandran





38. Molecular Source Tracking and Molecular Subtyping





Peter Gerner-Smidt et al.





39. Predictive Microbiology and Microbial Risk Assessment





Abani K. Pradhan, Abhinav Mishra, and Hao Pang





40. Food Safety Management Systems





Kelly Stevens and Scott Hood





41. Microbiological Constraints for Use of Reclaimed and Reconditioned Water in Food Production and Processing Operations





Marilyn C. Erickson and Mussie Y. Habteselassie





42. Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods





Marilyn C. Erickson and Michael P. Doyle