Maintaining the high standard set by the previous bestselling editions, this book presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.

Introduction to Microbes in Foods. History and Development of Food Microbiology. Characteristics of Predominant Microorganisms in Food. Sources of Microorganisms in Foods. Normal Microbiological Quality of Foods and Its Significance. Microbial Growth Response in the Food Environment. Microbial Growth Characteristics. Factors Influencing Microbial Growth in Food. Microbial Attachments and Biofilm Formation. Microbial Metabolism of Food Components. Beneficial Uses of Microorganisms in Food. Microbial Stress Response in the Food Environment. Microorganisms Used in Food Fermentation. Biochemistry of Some Beneficial Traits. Genetics of Some Beneficial Traits. Microbiology of Fermented Food Production. Intestinal Beneficial Bacteria and Probiotics. Food Biopreservatives of Microbial Origin, Bacteriocins, and Nanotechnology. Food Ingredients and Enzymes of Microbial Origin. Microbial Food Spoilage. Important Factors in Microbial Food Spoilage. Spoilage of Specific Food Groups. New Food Spoilage Bacteria in Refrigerated Foods. Food Spoilage by Microbial Enzymes Indicators of Microbial Food Spoilage. Microbial Foodborne Diseases. Important Facts in Foodborne Diseases. Foodborne Intoxications. Foodborne Infections. Foodborne Toxicoinfections. Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites, and Fish and Shelfish Toxins. New and Emerging Foodborne Pathogens. Indicators of Bacterial Pathogens. Control of Microorganisms in Foods. Control of Access of Microorganisms:Cleaning, Sanitation, and Disinfection. Control by Physical Removal. Control by Heat. Control by Low Temperature (Refrigeration). Control by Reduced Water Activity (Drying). Control by Low pH and Organic Acids. Control by Modified Atmosphere (or Reducing O-R Potential). Control by Antimicrobial Preservatives and Bacteriophages. Control by Irradiation. Control by Novel Processing Technologies. Control by a Combination of Methods (Hurdle Concept). Microbial Detection and Food Safety. Conventional, Immunological, Molecular and Biosensor Based Detection Methods. Appendices.