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