Food Microbiology食品微生物学 2016最新共2卷_发酵工业论坛

lwdfjw 发表于 2016-6-14 14:21:47

Food Microbiology食品微生物学 2016最新共2卷

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Food Microbiology 作者OsmanErkmen DepartmentofFoodEngineering,UniversityofGaziantep,Turkey T.FarukBozoglu DepartmentofFoodEngineering,MiddleEastTechnicalUniversity,Turkey 页数945 Preface,xvii SectionI :MicrobiologyandMicrobialBehaviorinFoods,1 1HistoryandDevelopmentofFoodMicrobiology,3 1.1 Introduction,3 1.2 HistoryofMicroorganismsinFoods,4 1.2.1 EarlyDevelopmentonFoods,4 1.2.2 DiscoveryofMicroorganisms,4 1.2.3 DevelopmentofFoodMicrobiology,5 1.2.4 ModernMicrobiology,6 1.3 FieldsofFoodMicrobiology,7 1.3.1 ImportanceofMicroorganismsinFoods,7 1.3.2 FoodMicrobiologyCourse,12 2MicrobialGrowthinFoods,13 2.1 Introduction,13 2.2 GeneralPrinciplesofMicrobialGrowth,13 2.2.1 ImportanceBeingSmallSize,13 2.2.2 MicrobialReproduction,14 2.2.3 GrowthandDeath,16 2.2.4 PredictiveMicrobiology,21 2.2.5 RelationshipsAmongMicroorganismsinFoods,31 2.2.6 TypeandNumberofMicroorganismsinFoods,34 3TypesofMicroorganismsinFoods,35 3.1 Introduction,35 3.2 NomenclatureofMicroorganisms,35 3.3 MicroorganismsinFoods,36 3.3.1 Bacteria,36 3.3.2 Fungi,51 3.3.3 VirusesandOtherAgents,66 v vi Contents 3.3.4 Parasites,67 3.3.5 Algae,68 3.4 MicrobialGenetics,68 3.4.1 CharacteristicsofMicrobialGenetics,68 3.4.2 GeneticRecombination,69 3.4.3 ExtrachromosomalGenes,72 3.4.4 GeneticMechanismofDrugResistance,73 3.5 SignificanceofMicroorganismsinFoods,74 3.5.1 Cereals,Starches,andGums,74 3.5.2 CannedFoods,75 3.5.3 Eggs,75 3.5.4 FishandShellfish,76 3.5.5 MayonnaiseandSaladDressings,76 3.5.6 RawandPasteurizedMilk,76 3.5.7 RawandReady-to-EatMeatProducts,77 3.5.8 Vegetables,Fruits,andNuts,78 3.5.9 SoftDrinks,FruitandVegetableDrinks,andBottledWater,79 3.5.10 Spices,79 3.5.11 SugarsandConfectionaries,80 SectionII :MicrobialSourcesandFactorsAffectingMicroorganisms,81 4PresourcesofMicroorganismsinFoods,83 4.1 Introduction,83 4.2 PrimarySourcesofMicroorganismsPresentinFoods,83 4.2.1 Water,84 4.2.2 PlantsandPlantProducts,85 4.2.3 FoodEquipmentandPackagingMaterial,85 4.2.4 IntestinalTractofManandAnimals,86 4.2.5 FoodHandlers,86 4.2.6 FoodIngredients,86 4.2.7 Animals,Birds,andFish,87 4.2.8 Sewage,88 4.2.9 Air,Dust,andSoil,88 4.2.10 ImproperHandlingProcedures,89 4.2.11 MiscellaneousSources,90 5FactorsAffectingMicrobialGrowthinFoods,91 5.1 Introduction,91 5.2 IntrinsicFactors,91 5.2.1 pH,91 Contents vii 5.2.2 WaterActivity,94 5.2.3 Oxidation–ReductionPotential,97 5.2.4 NutrientContent,100 5.2.5 AntimicrobialContent,101 5.2.6 BiologicalProtectiveStructure,102 5.3 ExtrinsicFactors,102 5.3.1 Temperature,102 5.3.2 RelativeHumidity,104 5.3.3 GaseousAtmosphere,105 5.3.4 PresenceofOtherMicroorganisms,105 SectionIII :FoodborneDiseases,107 6ImportantFactorsinFoodborneDiseases,109 6.1 Introduction,109 6.2 ImportantFactsinFoodborneDiseases,110 6.2.1 SideEffectsofFoodborneDiseases,110 6.2.2 InvestigationofFoodborneDiseases,111 6.2.3 ImportanceofFoodborneDiseases,112 6.2.4 SusceptibilitytoFoodborneDiseases,114 6.2.5 TypesofFoodborneDiseases,114 6.3 ImmuneResponses,117 6.3.1 InteractionsBetweenImmuneSystemandMicroorganisms,118 6.3.2 ImmuneSystems,119 6.3.3 TypesofImmuneSystems,119 7BacterialPathogenicityandMicrobialToxins,126 7.1 Introduction,126 7.2 BacterialPathogenicity,127 7.2.1 MechanismsofBacterialPathogenicity,127 7.2.2 VirulenceFactors,128 7.3 BacterialToxins,131 7.3.1 TypesofBacterialToxins,131 7.3.2 PathogenicityofBacterialStructure,135 7.3.3 EntericBacterialToxins,136 8FoodborneInvasiveInfections,138 8.1 Introduction,138 8.2 TypesofFoodborneInvasiveInfection,139 8.2.1 Brucella(Brucellosis),139 8.2.2 Campylobacter(Campylobacteriosis),141 viii Contents 8.2.3 PathogenicEscherichiacoliGroup,145 8.2.4 Listeriamonocytogenes(Listeriosis),151 8.2.5 Salmonella(Salmonellosis),154 8.2.6 Shigella(Shigellosis),158 8.2.7 Vibrio(Vibriosis),161 8.2.8 Yersiniaenterocolitica(Yersiniosis),164 8.2.9 InfectionswithOtherBacteria,166 9FoodborneToxicoinfections,171 9.1 Introduction,171 9.2 TypesofFoodborneToxicoinfection,171 9.2.1 A.hydrophila,171 9.2.2 B.cereus(DiarrhealSyndrome),173 9.2.3 C.perfringens,176 9.2.4 P.shigelloides,180 9.2.5 V.cholerae,181 9.2.6 EnterotoxigenicandEnteropathogenicE.coli,184 10FoodborneIntoxications,186 10.1 Introduction,186 10.2 BacterialFoodborneIntoxication,186 10.2.1 B.cereus(EmeticPoisoning),186 10.2.2 Staphylococcusaureus(StaphylococcalPoisoning),187 10.2.3 Clostridiumbotulinum(Botulism),190 10.3 Mycotoxins,193 10.3.1 CharacteristicsofMycotoxin-ProducingMolds,193 10.3.2 ContaminationofFoodsbyMycotoxins,194 10.3.3 MajorTypesofMycotoxins,195 10.3.4 StabilityofMycotoxinsinFoods,201 10.4 MushroomToxins,202 10.4.1 ProtoplasmicToxins,203 10.4.2 Neurotoxins,204 10.4.3 GastrointestinalIrritants,205 10.4.4 Disulfiram-LikePoisoning,205 10.4.5 OtherMushroomPoisonings,205 10.5 BiogenicAmines,205 10.5.1 OccurrenceofBiogenicAminesinFoods,206 10.5.2 BiogenicAminePoisoning,206 10.5.3 PreventionandControl,207 11Parasites,MarineToxins,andVirusFoodPoisonings,208 11.1 Introduction,208 Contents ix 11.2 Parasites,208 11.2.1 Helminths,209 11.2.2 Protozoa,212 11.2.3 OccurrenceofParasitesinFoodsandWater,214 11.3 MarineToxins,215 11.3.1 TypesofMarinePoisonings,215 11.3.2 PreventionofMarinePoisonings,217 11.4 ChemicalPoisoning,217 11.5 FoodborneVirusesandPrion,218

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Food Microbiology食品微生物学 2016最新 共2卷

Food Microbiology食品微生物学 2016最新共2卷