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Author:   Carl A. Batt (Department of Food Science and Technology, The University of Reading, Berkshire, U.K.) ,  Carl A. Batt (Cornell University, Department of Food Science, Ithaca, New York, U.S.A.) ,  Carl A. Batt (Leatherhead Food Research Association, Surrey, U.K.) ,  Richard K. Robinson
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Edition:   2nd edition
Dimensions:   Width: 22.20cm , Height: 18.50cm , Length: 28.10cm
Weight:   10.010kg
ISBN:  

9780123847300

ISBN 10:   0123847303
Pages:   3248
Publication Date:   02 April 2014
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Mixed media product
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

* Editor-in-Chief* Editor* Editorial Advisory Board* How to Use the Encyclopedia * Contents* Cross-references* Index* Foreword* Notes on the Subject Index* Article Titles * A *Acetobacter * Abstract* Characteristics of the Genus Acetobacter* Methods of Detection* Identification* Importance to the Food Industry* See also* Further Reading*Acinetobacter * Abstract* Introduction* The Genus*Acinetobacter Species* Ecology* Methods of Detection and Enumeration of Acinetobacters in Foods* Identification at the Genus Level and Metabolic Characteristics* Identification at the Genomic Species Level* Epidemiological Typing*Acinetobacters in Foods*Acinetobacters in Water and Soil*Acinetobacters in the Clinical Environment* Biotechnological Applications* See also* Further Reading* Adenylate Kinase * Abstract* General Introduction of Adenylate Kinase* AK as the Detection Target in ATP Bioluminescence Assay* Application of AK in ATP Regeneration for Ultrasensitive Bioluminescence Assay* Conclusion* See also* Further Reading* AEROMONAS | Introduction * Abstract* Characteristics of the Genus Aeromonas* Clinical Relevance* Molecular versus Phenotypic Identification* Epidemiology* Virulence Factors* Virulence Genes and Complete Genomes* Detection of Virulence in Food Isolates* Preservation and Control* See also* Further Reading* AEROMONAS | Detection by Cultural and Modern Techniques * Abstract* Glossary* Detection by Culturing* Nonselective Approach to Culturing* Enrichment Techniques* Most Probable Numbers Technique* Identification of Aeromonas* Molecular Methods* Other Methods* Future Perspectives* See also* Further Reading*Alcaligenes * Abstract* Introduction* Biotechnological Applications of Alcaligenes* Relevance to the Food Industry* Food Microbiology* Detection Methods* Genomics* Conclusion* See also* Further Reading*Alicyclobacillus * Abstract* Introduction* Characteristics of Alicyclobacillus Genus*Alicyclobacillus Species* Spoilage of Foods by Alicyclobacillus* Occurrence of Alicyclobacillus in Raw Materials, Ingredients, and Final Products* Inactivation of Alicyclobacillus in Foods* Detection and Quantification of Alicyclobacillus* Final Remarks* See also* Further Reading*Alternaria * Abstract* Introduction* Taxonomy* Secondary Metabolites Production by Alternaria* Ecophysiology* Occurrence of Alternaria and Alternaria Mycotoxins in Foods* See also* Further Reading*Arcobacter * Abstract* Characteristics of the Genus* Isolation Protocols* Importance of Arcobacter in Livestock and Foods* See also* Further Reading*Arthrobacter * Abstract* General Characteristics* Ecology* Culture Media* Metabolism and Enzymes* Genetics and Bacteriophages* Role in Foods* Vegetables* Meat, Eggs, and Fish* Milk and Cheese* Miscellaneous Biotechnological Potentialities* Biodegradation of Agrochemicals and Pollutants* Involvement in Clinical Specimens* See also* Further Reading* ASPERGILLUS | Introduction * Abstract* Introduction*Aspergillus flavus*Aspergillus oryzae* Conclusion* See also* Further Reading* ASPERGILLUS | Aspergillus flavus * Abstract* Biology and Habitat of A. flavus* Diversity in A. flavus Populations* Evolution of A. flavus* Methods for Detection of A. flavus in Foods and Feeds* Economic Significance of A. flavus* Conclusion* See also* References* Further Reading* ASPERGILLUS | Aspergillus oryzae * Abstract* Characteristics of the Species* Importance in the Food Industry* Method for Detection and Identification of A. oryzae* Molecular Characterization of Nonaflatoxigenicity of A. oryzae* See also* Further Reading* ATP Bioluminescence: Application in Meat Industry * Introduction* The ATP Bioluminescence Reaction* See also* Further Reading*Aureobasidium * Abstract* Characteristics of the Genus* Method of Detection* Importance of Aureobasidium as Spoiler for Food Industry* Health Impact of Aureobasidium in Food* See also* Further Reading* B * BACILLUS | Introduction * Abstract* Introduction* Taxonomy* Genetics* Growth and Survival* Metabolism* Significance in Food Spoilage* Foodborne Disease* Insect Control* Probiotics* Enzyme Production* See also* Further Reading* BACILLUS | Bacillus anthracis * Abstract* Characteristics of the Species* Detection* Regulations* Importance to the Food Industry* Importance to the Consumer* See also* Further Reading* BACILLUS | Bacillus cereus * Abstract* Characteristics of the Species* Methods of Detection* Genomics* Regulations* Importance to the Food Industry* Importance to the Consumer* See also* Further Reading* BACILLUS | Geobacillus stearothermophilus (Formerly Bacillus stearothermophilus) * Abstract* Characteristics of the Species* Methods of Detection* Regulations* Importance to the Food Industry* Importance to the Consumer* Further Reading* BACILLUS | Detection by Classical Cultural Techniques * Abstract* Species - Scope* Choice of Tests* Test Procedures* Advantages and Limitations of Methods* Collaborative Evaluations and Validations* See also* Appendix: Formulations* Further Reading* BACILLUS | Detection of Toxins * Abstract* Introduction* Foodborne Illness*Bacillus cereus Diarrheal Syndrome*Bacillus cereus Emetic Syndrome* Factors Affecting Emetic Toxin Formation* Other B. cereus Toxins* Toxins of Other Bacillus Species* Detection of B. cereus Toxins* See also* Further Reading* BACTERIA | The Bacterial Cell * Introduction* Types of Morphology* Conclusions* See also* Further Reading* BACTERIA | Bacterial Endospores * Abstract* Problems and Advantages of Bacterial Spores in the Food Industry* Endospore Formation and Structure* Dormancy and Longevity of Endospores* Heat Resistance of Endospores* Resistance to Other Stresses* Spore Germination* Control of Spore-Forming Bacteria and Spores in Food* Conclusion* See also* Further Reading* BACTERIA | Classification of the Bacteria: Traditional * Abstract* Phenotypic Analysis* Microbial Species* Classification and Nomenclature* Description of New Species*Bergey's Manual and The Prokaryotes* See also* Further Reading* Relevant Websites* BACTERIA | Classification of the Bacteria - Phylogenetic Approach * Abstract* Introduction* Ribosomal RNAs, Housekeeping Genes, and Genomes* Sequence Determination, Sequence Alignment, Treeing Methods, and Databases* The Limited Significance of Genes Sequences for Taxonomic Delineations* Links with 'Traditional' Bacteriology* New Approaches for Delineating Taxonomic Ranks* See also* Further Reading* BACTERIOCINS | Potential in Food Preservation * Abstract* Introduction* Bioprotection or Biopreservation* Microbial Defense System* Bacteriocins* Classification* Mode of Action* Gram-Positive Bacteriocins* Gram-Negative Bacteriocins* Bacteriocins from Archaea* Nisin* Bacteriocins and Potential for Food Preservation* Application in Dairy Foods* Application in Poultry and Muscle Foods* Application in Seafood* Application in Other Foods and Beverages* Advantages of Bacteriocins as Food Additives* Limitations of Bacteriocins as Food Additives* Conclusion* See also* Further Reading* BACTERIA | Nisin * Abstract* Introduction* History* Structure and Biosynthesis* Solubility and Stability* Applications* Antagonistic Factors* See also* Further Reading* Bacteriophage-Based Techniques for Detection of Foodborne Pathogens * Abstract* Introduction* Bacteriophage Characteristics* Applications of Bacteriophages for the Identification of Bacterial Pathogens* Conclusion* See also* Further Reading*Bacteroides and Prevotella * Abstract* Classification, Cultivation, and Genomics* Dominant Bacteroidetes Found in the Human Large Intestine* Changes in Bacteroidetes Populations in Humans with Diet, Obesity, and Life Stage* Fermentative Metabolism* Factors Likely to Influence Survival of Bacteroides and Prevotella in the Gut* Metabolism of Food Components and Host-Derived Products* Bacteriocins, Phages, and Gene Transfer*Bacteroides Interactions with Host Cells*Bacteroidetes in Health and Disease* Importance in Agriculture* Conclusion* See also* Further Reading* Beer * Abstract* Introduction* Beer-Brewing Processes* Conclusion* See also* Further Reading*Bifidobacterium * Abstract* Introduction* Historical Perspective* Enumeration and Isolation Methods* Intestinal Ecology* Prebiotics* Probiotics and Implied Health Benefits of Bifidobacteria* Bifid-Amended Foods and Beverages* See also* References* Relevant Websites* Further Reading* BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Introduction * Abstract* Introduction* See also* Further Reading* BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Enterobacteriaceae, Coliforms, and Escherichia Coli * Abstract* Introduction* Principles and Types of Commercially Available Tests* Conclusion* See also* References* BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Food-Poisoning Microorganisms * Abstract* Introduction* Phenotypic Identification Methods* Genotypic Methods Identification Methods* Range of Food Applications* Conclusion* See also* References* BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Food Spoilage Flora * Abstract* Biochemical Diagnostic Markers* Fungal Metabolite Profiling* Immunological Techniques* Evaluation of Commercial Techniques and Tests* Molecular Techniques* Electrophoretic Karyotyping* RFLP and DNA Amplification Techniques* Critical Evaluation of Techniques* Molecular over Biochemical* Advantages and Limitations of Biochemical over Other Techniques* See also* Further Reading* BIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Microfloras of Fermented Foods * Abstract* Introduction* Microbial Composition of Fermented Foods* Importance of Microorganisms in Fermented Foods* Parameters for the Study of Fermented Foods* Phenotypic Identification* Biochemical Identification* Modern or Molecular Identification* Culture-Dependent and Culture-Independent Techniques* See also* Further Reading* Biofilms * Abstract* Biofilm Formation* Extracellular Polymeric Substances* Physiological Status of Attached Bacteria* Reducing Biofilm Buildup* Cleaning and Disinfection* Biofilm Detection in Food-Processing Plants* Conclusion* See also* Further Reading* Biophysical Techniques for Enhancing Microbiological Analysis * Basic Concepts* Particle Motion in Inhomogeneous AC Electric Fields: Dielectrophoresis* Particle Motion in Rotating Electric Fields: Electrorotation* Particle Motion in Traveling Wave Electric Fields* Conclusions* See also* Further Reading* Biosensors - Scope in Microbiological Analysis * Abstract* Introduction* Biosensor Introduction* Biosensor Definitions* Caveats* Assessment of the Future Use of Biosensors* See also* Further Reading*Botrytis * Abstract* Introduction* Taxonomy, Evolutionary Relationships, Genetic Characteristics* Culture* Identification* Detection and Assessment* Pathogenicity* Positive Relationship in Wine Production* Control* See also* Further Reading* Bovine Spongiform Encephalopathy (BSE) * Abstract* Introduction* BSE-Related Diseases* Diagnosis* See also* Further Reading* BREAD | Bread from Wheat Flour * Abstract* Bread* Bread Ingredients and Their Functions* Flour* Yeast* Bread-Making Technology* See also* Further Reading* BREAD | Sourdough Bread * Abstract* Introduction* History* Contemporary Use of Sourdough and Pattern of Consumption* Raw Materials and Methods of Production* Traditional Sourdough Fermentation* Microbiology* Biochemistry of Sourdough Fermentation* Technological Effects of Sourdough Fermentation on Bread Quality* Sourdough Starter Cultures* Related Cereal Fermentations* Conclusion* See also* Further Reading*Brettanomyces * Abstract* General Characters* Physiological Properties* Genomic Analysis* Ecological Distribution* Implications in Fermented Food and Beverages* Methods of Detection* Interactions with Other Microorganisms* See also* Further Reading*Brevibacterium * Abstract* Introduction* Taxonomy and General Characteristics*Brevibacterium and Cheese* Further Reading* Brochothrix * Abstract* Introduction*Brochothrix thermosphacta Characteristics* Comparison of Brochothrix Species* Isolation and Enumeration* Alternative Rapid Detection of Brochothrix* International Guideline for Brochothrix Enumeration* Importance to the Food Industry* See also* Further Reading* BRUCELLA | Characteristics * Abstract*Brucella Species* Morphology and Physiology* Epidemiology of the Disease* Brucellae in Foods* Routes of Human Infection* Pathogenicity and Symptomatology* Detection Methods* Treatment of Disease* Disease Control and Prevention* See also* Further Reading* BRUCELLA | Problems with Dairy Products * Abstract* Factors Affecting Survival and Growth in Milk Products* Eradication and Control of Brucella in Foods* Brucellosis in Humans* See also* Further Reading*Byssochlamys * Abstract* Characteristics of the Genus* Methods of Detection* Importance to the Food Industry* See also* Further Reading* C * CAMPYLOBACTER | Introduction * Abstract* Introduction* Guillain-Barre Syndrome* Reactive Arthritides (Reactive Arthritis and Reiter's Syndrome)* Taxonomy* General Physiology* Ecology* Species Other than C. jejuni and C. coli* Pathogenicity* Typing of Campylobacter spp.* Methods of Control* Viable but Nonculturable Forms* See also* Further Reading* CAMPYLOBACTER | Detection by Cultural and Modern Techniques * Abstract* Introduction*Campylobacter Gastroenteritis* Sources of Infection* Detection of Campylobacteria* Methods of Generating Microaerobic Atmosphere* Selective Media* Membrane Filtration Method* Enrichment Media* Detection of Arcobacters* Microaerobic Atmosphere for Enrichment of Thermophilic Campylobacters* Isolation of Thermophilic Campylobacters from Foods* Isolation of Less Common Campylobacteria* Confirmation and Speciation* Rapid Detection Methods* See also* Further Reading* CAMPYLOBACTER | Detection by Latex Agglutination Techniques * Abstract* Introduction* Brief Principles and Types of Commercial Tests* Detailed Protocols of Tests and Their Points of Application in the Cultural Techniques for Campylobacter* Regulations, Guidelines, and Directives* Detection Limits* Advantages and Limitations of Latex Agglutination Tests and Other Techniques* See also* Further Reading* CANDIDA | Introduction * Abstract* Characteristics of the Genus Candida* Physiological Properties* Habitats* Pathogenic Yeasts of the Genus Candida* Methods of Isolation and Identification* Importance to the Food Industry* Food Spoiling* See also* Further Reading* CANDIDA | Yarrowia lipolytica (Candida lipolytica) * Abstract* Acknowledgments* General Characteristics* Methods for Identification in Foods* Isolation from Meat Products* Isolation from Dairy Products* Involvement in Spoilage of Foods* Conversion of Fats, Oils, and Hydrocarbons* Production of Enzymes, Organic Acids, and Lipids* Production of Specialty Chemicals* See also* Further Reading* Carnobacterium * Abstract* Introduction* Characteristics of the Genus and Related Species* Isolation, Enumeration, and Identification* Importance of the Genus and Individual Species in the Food Industry* See also* Further Reading* CHEESE | Cheese in the Marketplace * Abstract* Introduction* Definition and Classification of Natural Cheese* Fundamentals of Cheese Manufacture* Popular Cheese Groups* Cheese Composition* Process Cheese Products* Consumer Attributes of Cheese* See also* References* CHEESE | Microbiology of Cheesemaking and Maturation * Abstract* Introduction* Typical Composition of Cheese Milk* Microbiological Quality of Milk* Principles of Cheesemaking* Starter Bacteria, Starter Adjuncts, and Nonstarter Lactic Acid Bacteria in Cheese* Microbiological Changes during Cheesemaking* Microbiological Changes during Cheese Maturation* Defects of Bacterial and Fungal Origin* See also* Further Reading* CHEESE | Microflora of White-Brined Cheeses * Abstract* Introduction* Microbiological Quality of White Cheese* Composition of Cheese in Relation to Starter Culture Activity* Contaminants in White-Brined Cheeses* Microbial Defects in White-Brined Cheeses* See also* Further Reading* CHEESE | Mold-Ripened Varieties * Abstract* Introduction* Diversity and History of Mold-Ripened Cheeses* Manufacture of Mold-Ripened Cheeses* Microbial Flora* Fungal Growth* Fungal Metabolism* Control of Ripening* Spoilage and Defects in Mold-Ripened Cheeses* See also* Further Reading* CHEESE | Role of Specific Groups of Bacteria * Abstract*Propionibacterium* Metabolic Activity during Eye Formation*Brevibacterium linens* Action of Brevibacterium during the Maturation of Smear-Coated Cheeses* See also* Further Reading* CHEESE | Smear-Ripened Cheeses * Abstract* Manufacture* Microbiology* Defined Cultures* Source of the Bacteria* Flavor Development* Color Development on Cheese* Pathogens* Control of Listeria* Further Reading* CHILLED STORAGE OF FOODS | Principles * Abstract* Introduction* Refrigerated Foods* Microbiology of Refrigerated Foods* Microorganisms and Growth Temperatures* Effect of Chilled Temperature on Microorganisms* Good Chilled Storage Practices* See also* Further Reading* CHILLED STORAGE OF FOODS | Food Packaging with Antimicrobial Properties * Abstract* Introduction* Packaging Containing Essential Oils* Packaging Containing Organic Acids* Packaging Containing Bacteriocins* Nanocomposite Systems as Food Packaging* Future Trend of Antimicrobial Packaging* See also* Further Reading* Cider (Cyder; Hard Cider) * Abstract* Introduction* Cider Production* The Microbiology of Apple Juice and Cider* Some Special Fermentation and Other Processes* Biochemical Changes during Cidermaking* See also* Further Reading* CLOSTRIDIUM | Introduction * Abstract* Introduction* Selected Clostridial Species* Recommended Methods of Detection and Enumeration in Foods* See also* Further Reading* CLOSTRIDIUM | Clostridium acetobutylicum * Abstract* Introduction* Description of the Species* Enrichment and Isolation* History of the ABE Fermentation Industry* The Industrial Fermentation Process* Physiology of the ABE Fermentation* Recent Progress in ABE Research* See also* Further Reading* CLOSTRIDIUM | Clostridium botulinum * Abstract* Introduction* Characteristics of C. botulinum* Control of C. botulinum in Foods* Clinical Features of Botulism* Properties and Detection of BoNT* Botulinum Toxin as a Pharmaceutical* See also* Further Reading* CLOSTRIDIUM | Clostridium perfringens * Abstract*Clostridium perfringens Food Poisoning* Characteristics of C. perfringens* Classification* Clinical Features of Disease* Mechanism of Intoxication* Detection and Enumeration* Enterotoxin Detection* Regulations to Control C. perfringens Hazard* See also* Further Reading* CLOSTRIDIUM | Clostridium tyrobutyricum * Abstract* Characteristics of the Species* Detection Methods* MPN Procedures* Antibody and DNA-Based Detection Methods* Importance in the Food Industry* See also* Further Reading* CLOSTRIDIUM | Detection of Enterotoxin of Clostridium perfringens * Abstract* Glossary*Clostridium perfringens Enterotoxin and C. perfringens Food Poisoning* Importance of C. perfringens Food Poisoning* Identification of C. perfringens Food Poisoning*C. perfringens Enterotoxin Assays* Counterimmunoelectrophoresis* Latex Agglutination Tests* Enzyme-Linked Immunosorbent Assays* Detection of Enterotoxigenic C. perfringens* Advantages and Limitations of the CPE Detection Methods* See also* Further Reading* CLOSTRIDIUM | Detection of Neurotoxins of Clostridium botulinum * Abstract* Introduction* See also* Further Reading* Cocoa and Coffee Fermentations * Abstract* Introduction* Cocoa* Nature of the Crop* Cacao Fruit* Harvesting* Fermentation* Procedures of Fermentation* Microflora Active in Cocoa Fermentation* Other Microorganisms Present During Fermentation and Drying* Effect of Fermentation on Product Quality* Flavor-Developing Compounds* Drying* Coffee* Nature of the Crop* Coffee Fruit* Harvesting* Fermentation* Procedure of Coffee Mucilage Removal* Biochemistry of Coffee Fermentation* See also* Further Reading* Cold Atmospheric Gas Plasmas * Abstract* The Nature of Gas Plasmas and Cold Gas Plasmas* The Biological Effects of Gas Plasmas* Gas Plasmas in the Food Industry* Future Prospects* See also* Further Reading* Confectionery Products - Cakes and Pastries * Abstract* What Are Cakes and Pastries?* Effects of Baking* Effects of Postbake Operation* Factors Affecting Microbial Growth* Foodborne Disease and Incidence of Pathogens* Spoilage* Preservation Methods* Microbial Specifications* See also* Further Reading*Corynebacterium glutamicum * Abstract* Acknowledgment* History* Taxonomy* Genome* Proteome* Metabolic Pathway for Glutamate Production by C. glutamicum* Anaplerotic Pathways in C. glutamicum* Metabolic Flux Distribution during Glutamate Synthesis* Leakage Model for Glutamate Efflux by C. glutamicum* Lysine Production Pathway in C. glutamicum* Industrial Application of C. glutamicum* Conclusion* See also* References* Costs, Benefits, and Economic Issues * Abstract* Costs* Benefits* See also* Further Reading*Coxiella burnetii * Abstract* Introduction* History of C. burnetii Discovery* Cultivation and Isolation of C. burnetii* Biology of C. burnetii* Epidemiology of Q Fever* Clinical Manifestations of Q Fever* Serological Tests for Diagnosis* Conclusion* See also* Further Reading*Cronobacter (Enterobacter) sakazakii * Abstract* Introduction* Characteristics of the Species* Detection Methods* Importance to the Food Industry and Consumer* Conclusion and Future Studies* See also* Further Reading*Cryptosporidium * Abstract* Characteristics of the Genus* Species in the Genus* Life Cycle* Infectivity and In Vitro Culture* Detection and Identification* Foodborne Transmission* Methods of Detection in Food, Water, and Other Liquids* Nucleic Acid-Based Methods for Detection and Identification* Determination of Viability* Importance to the Food and Water Industries* Control and Disinfection* Importance to the Consumer* Regulations* See also* Further Reading* Relevant Websites* Culture Collections * Abstract* Introduction* The Mission, Scope, and Content of Culture Collections* Deposit, Access to, and Distribution of Strains* Preservation and Long-term Storage* The Impact of Legislation on the Handling, Storage, and Distribution of Organisms* Management and Operational Standards* Networking Collections: Improving Access to Strains and Addressing Common Challenges* See also* Further Reading*Cyclospora * Abstract* Characteristics of the Genus and Relevant Species* Methods of Detection in Foods* Importance to the Food Industry* Importance to the Consumer* See also* Further Reading* D *Debaryomyces * Abstract* Characteristics of the Genus and Relevant Species* Physiological and Biochemical Properties* Significance in Foods* Pathogenic Behavior* Enumeration, Detection, and Identification* See also* Further Reading* Relevant websites* Direct Epifluorescent Filter Techniques (DEFT) * Principles of the Test* Equipment* Procedures* Microcolony Count* Direct Viable Count (DVC)* Alternative DEFT Stains* Viability Stains* Ab-DEFT and Immunomagnetic Separation* Automated Methods* See also* Further Reading* Dried Foods * Abstract* Dried Foods* See also* Further Reading* E * ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Effects of pH * Abstract* The Concept of pH and Its Relevance in Food Products* Effect of pH on Food Microorganisms* pH Homeostasis* Effect of pH According to the Physiological State* Use of pH as a Microbial Control Tool* Modeling of pH and Weak Acids Incidence on Microbial Growth* See also* Further Reading* ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Available Water * Abstract* Introduction* Concept of Water Activity and Available Water* Factors Affecting Water Activity* Levels in Typical Foods* General Responses of Bacteria, Yeasts, and Mycelial Fungi* Effect of Water Activity on Intracellular Structures and Chemical Composition of Cells* Compatible Solutes* Summary* See also* Further Reading* ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Redox Potential * Abstract* Acknowledgments* Introduction* The Concept of Redox Potential* Redox Potential Determination in Biological Systems* Redox and Microbial Growth* Redox Potentials in Foods* Applications of Redox Potential in Food Microbiology* Bacterial Redox Homeostasis* See also* Further Reading* ECOLOGY OF BACTERIA AND FUNGI IN FOODS | Influence of Temperature * Abstract* Introduction* Microbial Ecology of Foods: Evolution of Specific Microbiota* Effect of Temperature on Microbial Growth* Interpretation of the Effect of Temperature on Microbial Growth* Effects of Temperature on Metabolism* Summary* See also* Further Reading* EGGS | Microbiology of Fresh Eggs * Abstract* Structure and Composition of Fresh Eggs* Antimicrobial Defense Systems* Contamination of Eggs with Salmonellae* Implications for Human Health* Reducing Infection of Flocks and the Risks in Storage* See also* Further Reading* EGGS | Microbiology of Egg Products * Abstract* Effects of Processing on Microorganisms* Pasteurization of Liquid Egg* Dried Eggs* Glucose Removal* Product Innovation* Processed Egg Products* See also* Further Reading* ELECTRICAL TECHNIQUES | Introduction * Abstract* Impedance, Conductance, and Capacitance* Indirect Impedimetry* Conclusion* See also* Further Reading* ELECTRICAL TECHNIQUES | Food Spoilage Flora and Total Viable Count * Abstract* Nonspecific Impedance Technique: TVC* Estimation of Food Spoilage Microorganisms* See also* Further Reading* ELECTRICAL TECHNIQUES | Lactics and Other Bacteria * Abstract* Range of Food Applications* Electrical Media* Techniques and Protocols* Interpretation and Presentation of Results* Advantages and Limitations of Electrical Techniques* Recent Development of ET* See also* Further Reading* Enrichment * Abstract* Introduction* Primary Enrichment (Pre-enrichment)* Secondary Enrichment (Selective Enrichment)* Universal Selective Enrichment Broth* Conclusion* See also* Further Reading* Enrichment Serology: An Enhanced Cultural Technique for Detection of Foodborne Pathogens * Abstract* Introduction* Original Enrichment Serology Method* Commercial ES Methods* Conclusion* See also* References* ELECTRICAL TECHNIQUES | Enterobacter * Abstract* Introduction* Nomenclature* Physiological Description* Environmental Niches* Clinical Implications* Detection* Control* Conclusion* See also* Further Reading* ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Introduction * Abstract* Enterobacteriaceae* See also* Further Reading* ENTEROBACTERIACEAE, COLIFORMS AND E. COLI | Classical and Modern Methods for Detection and Enumeration * Abstract* Introduction* Definitions* Classical Methods* Most Probable Number* Membrane Filtration Methods* Hydrophobic Grid Membrane Filter* Presence-Absence with Enrichment Step* Petrifilm* Fluorogenic and Chromogenic Media* Rapid Automated Method (Growth-Based Methods)* Molecular Methods* See also* Further Reading*Enterococcus * Abstract* Introduction* Taxonomy and Physiology* Habitat* Ecology in Foods* Functional Properties of Enterococci in Foods* Enterococci: Health Issues* Conclusion* See also* Further Reading* Enzyme Immunoassays: Overview * Abstract* Immunoassay* Components of Immunoassay* Immunoreaction* Methods of Immunoassay* Enzyme Immunoassay* Application of Immunoassays* Immunoassay in Food* Advantages and Disadvantages of ELISA for GMO Testing* Modifications of Standard Immunoassay* Current Advances in the Field of Immunoassay* Radioimmunoprecipitation Assay* Optoelectronic Immunosensor-Based Assays* Application of Computer-Assisted Molecular Modeling in Immunoassay* See also* Further Reading* ESCHERICHIA COLI | Escherichia coli * Abstract* Characteristics of the Species* Serology* Virulence* Toxins* Other Toxins* Genomics* Foodborne Illness* Detection of E. coli* Use of E. coli as a Fecal Indicator* See also* Further Reading* ESCHERICHIA COLI | Pathogenic E. coli (Introduction) * Abstract* Introduction* Intestinal Pathogenic E. coli* Extraintestinal Pathogenic E. coli* Isolation and Identification of Pathogenic E. coli in Food* See also* Further Reading* ESCHERICHIA COLI | Detection of Enterotoxins of E. coli * Abstract* ETEC Enterotoxins: Genetics and Epidemiology* Diagnostics* See also* Further Reading* ESCHERICHIA COLI | Enteroaggregative E. coli * Abstract* Overview* Virulence Factors* Genomics* EAEC: Pathogen in Search of a Disease* Outlook* See also* Further Reading* ESCHERICHIA COLI | Enterohemorrhagic E. coli (EHEC), Including Non-O157 * Abstract* Introduction* Pathogenicity* Symptoms of Infection* EHEC Serogroups* Detection* Sources* EHEC Carriage in Cattle* EHEC and the Environment* EHEC in Foods* Conclusion* See also* Further Reading* ESCHERICHIA COLI | Enteroinvasive Escherichia coli: Introduction and Detection by Classical Cultural and Molecular Techniques * Abstract* The Pathogen* Pathogenesis* EIEC in Foods* Detection of EIEC from Foods* See also* Further Reading* ESCHERICHIA COLI | Enteropathogenic E. coli * Abstract* Acknowledgment* Introduction* Clinic and Pathology* Adherence* Translocation* Genomics* Diarrhea Mechanisms* Diagnosis* Epidemiology* Atypical EPEC* Transmission and Reservoirs* Food Safety* Outlook* See also* Further Reading* ESCHERICHIA COLI | Enterotoxigenic E. coli (ETEC) * Abstract* Acknowledgments* Escherichia coli* Virulence Groups* ETEC* ETEC Infection* ETEC Diarrhea* The Enterotoxins* LT* STs* Prevention* Treatment* Vaccine* Recent Outbreaks of ETEC* Bioassays* See also* Further Reading* ESCHERICHIA COLI 0157 | E. coli O157:H7 * Abstract* History and Origins* Clinical Features* Sources of E. coli Infection* See also* Further Reading* ESCHERICHIA COLI 0157 | Escherichia coli O157 and Other Shiga Toxin-Producing E. coli: Detection by Immunomagnetic Particle-Based Assays * Abstract* Introduction* Detection and Isolation of E. coli O157 and Non-O157 STEC Using IMS Technology* Conclusion* See also* Further Reading* ESCHERICHIA COLI 0157 | Detection by Latex Agglutination Techniques * Abstract* General Principles* Procedures* Advantages and Limitations* See also* Further Reading* Relevant websites* F * FERMENTATION (INDUSTRIAL) | Basic Considerations * Abstract* Introduction* Types of Fermentation* Factors Influencing Fermentations* Submerged Fermentations* Solid-State Fermentations* Safe Fermentation Practice* See also* Further Reading* FERMENTATION (INDUSTRIAL) | Control of Fermentation Conditions * Abstract* Introduction* Control Systems* Measuring Equipment* Biomass Concentration* Biosensors* Indirect Measurement* Neural Networks* Control Systems* Solid-State Fermentations* Submerged Fermentations* Future Perspectives* See also* Further Reading* FERMENTATION (INDUSTRIAL) | Media for Industrial Fermentations * Abstract* Introduction* Sources of Utilizable Carbon* Sources of Utilizable Nitrogen* Sources of Inorganic Ions* Sources of Growth Factors* Design and Preparation of Food Fermentation Media* Inocula Preparation* See also* Further Reading* FERMENTATION (INDUSTRIAL) | Production of Amino Acids * Abstract* Acknowledgments* Introduction* Production of L-glutamic Acid* Production of L-lysine* Production of L-threonine* Production of L-isoleucine* Production of Aromatic Amino Acids* Conclusion* See also* Further Reading* FERMENTATION (INDUSTRIAL) | Production of Colors and Flavors * Abstract* Colors from Fermentation* Flavors from Biotechnology* See also* Further Reading* FERMENTATION (INDUSTRIAL) | Production of Oils and Fatty Acids * Abstract* Introduction* Lipids* Commercial Oils and Fats* Oleaginous Microorganisms* Biochemistry of Oleaginicity* Metabolic Pathway* Patterns of Lipid Accumulation in Fermentations* Substrates for Oleaginous Fermentation* Fatty Acids, Soap Stocks, and Oils* Other Substrates* Microbial Production Systems* Fermentation Media for Lipid Biosynthesis* Fermentative Production Processes* Factors Influencing Lipid Biosynthesis* Growth Rate* Substrate Concentration* Growth Substrate* Temperature* Oxygen* pH and Salinity* Genetic Engineering* Metabolic Engineering* Other Factors* Recovery and Purification* Oil Extraction* Oil Refining* Commercial Importance* See also* Further Reading* FERMENTATION (INDUSTRIAL) | Production of Some Organic Acids (Citric, Gluconic, Lactic, and Propionic) * Abstract* Citric Acid* Gluconic Acid* Lactic Acid* Other Organic Acids Produced by Fermentation* See also* Further Reading* FERMENTATION (INDUSTRIAL) | Production of Xanthan Gum * Abstract* Introduction* Structure* Properties* Applications* Microbial Production of Xanthan Gum* Economics* Some Important Manufacturers of Xanthan Gum* See also* Further Reading* Relevant Website* FERMENTATION (INDUSTRIAL) | Recovery of Metabolites * Abstract* Introduction* Disintegration of Microbial Cells* Recovery of Metabolites* See also* Further Reading* FERMENTED FOODS | Origins and Applications * Abstract* Introduction* History, Development, and Uses of Fermented Foods* Benefits and Importance of Fermented Foods* Applications of Fermentation* See also* Further Reading* FERMENTED FOODS | Beverages from Sorghum and Millet * Abstract* Introduction* Raw Materials* Storage* Millets* Conclusion* See also* Further Reading* FERMENTED FOODS | Fermentations of East and Southeast Asia * Abstract* Introduction* Alcohol Fermentation* Vegetable, Fruit, and Cereal Fermentation* Fermented Condiment* Fermentation of Fish and Marine Products* Meat Fermentation* Fermented Milk* Other Fermented Food* See also* Further Reading* FERMENTED FOODS | Traditional Fish Fermentation Technology and Recent Developments * Abstract* Introduction* Basics of Fermented Fish* Important Fermented Fish Products and Developmental Scenario* Beneficial Factors Associated with Fermentation* Conclusion* See also* Further Reading* FERMENTED FOODS | Fermented Meat Products and the Role of Starter Cultures * Abstract* Introduction* Ecology of Fermentation* Functional Properties of Bacterial Starter Cultures* Safety of Bacteria Involved in Meat Fermentation* See also* Further Readings* FERMENTED FOODS | Fermented Vegetable Products * Abstract* Introduction* Microbiota of Raw Vegetables and Fruits* Fermentation of Vegetable Products* Main Fermented Vegetable Products* Lactic Acid Fermentation of Vegetable Juices* Innovative Vegetable-Based Fermented Products* Conclusion* See also* Further Reading* FERMENTED MILKS | Range of Products * Abstract* Introduction* Classification of Fermented Milks* Mesophilic Lactic Fermentations* Thermophilic Lactic Fermentations* Milks Fermented with Selected Intestinal Bacteria* Yeast-Lactic Fermentations* Mold-Lactic Fermentations* Derived Products* Aims and Benefits of Fermented Milks* See also* Further Reading* FERMENTED MILKS | Northern European Fermented Milks * Abstract* Introduction* Microorganisms in Northern European Fermented Milks* Metabolism of Mesophilic Starter Cultures in Milk* Fermented Milk Products* Ropy Fermented Milk Products* Drained Fermented Milk Products* See also* Further Reading* FERMENTED MILKS | Products of Eastern Europe and Asia * Abstract* Introduction* Kefir* Koumiss* Tarhana* See also* Further Reading* FERMENTED MILKS | Fermented Milks and Yogurt * Abstract* Introduction* Definition, Characteristics, and Legislation* History* Yogurt Manufacture* Recent Developments in Yogurt-Related Products* Conclusion and Outlook* See also* Further Reading* FISH | Catching and Handling * Abstract* Anatomy and Physiology of Fish* Composition of Body Tissues* Microbiology of Fish* Flora of Newly Caught Fish* Role of Handling on Bacterial Spoilage* High-Pressure Processing* See also* Further Reading* FISH | Spoilage of Fish * Abstract* Introduction* Role of Autolysis, Lipid Oxidation, and Microorganisms* Fish as Substrate for Microbial Growth and Metabolism* Spoilage of Different Types of Fish Products* See also* Further Reading*Flavobacterium spp. - Characteristics, Occurrence, and Toxicity * Abstract* Characteristics of Flavobacterium Species* Occurrence* Toxicity* See also* References* Flow Cytometry * Abstract* Introduction* History of Flow Cytometry and Microbiological Applications* Advantages of Flow Cytometry as a Whole-Cell Technique* Flow Cytometric Analysis* Data Analysis, Formatting, and Reporting* Multiparameter Analysis* Enumeration of Cells* Cell Sorting* Fluorescent Stains* Nonspecific Fluorescent Stains* Cell-Specific Fluorescent Stains* Challenges* Selected Applications of Flow Cytometry in Food Microbiology* Commercially Available Instruments* Next-Generation and Specialized Instrumentation* Conclusion and Future Perspectives* See also* Further Reading* Food Poisoning Outbreaks * Abstract* Introduction* Epidemiology and Control* Investigation of Foodborne Disease* Reporting of Foodborne Disease* See also* Further Reading* Food Safety Objective * Abstract* Food Safety Objective Concept* FSO Terminology* Risk Analysis* Conclusion* See also* Further Reading* FREEZING OF FOODS | Damage to Microbial Cells * Abstract* Effect of Freezing on the Microbial Environment Provided by Foods* Injury of Microorganisms by Freezing and Thawing* Cryoprotectants* Effects of Freezing on Microorganisms in Foods* Conclusion* See also* Further Reading* FREEZING OF FOODS | Growth and Survival of Microorganisms * Abstract* Temperature and Microbial Growth* Prefreezing Operations and Microbial Growth* Effect of Freezing on Microbial Growth* See also* Further Reading* FRUITS AND VEGETABLES | Introduction * Abstract* Introduction* Overview of Fruits and Vegetables Disease Outbreaks* Main Sources of Contamination of Fruits and Vegetables by Foodborne Pathogens* Mechanisms of Fruits and Vegetables Contamination by Foodborne Pathogens* Survival and Growth of Pathogens in Fruits and Vegetables* Control of Contamination of Fruits and Vegetables by Foodborne Pathogens* See also* Further Reading* FRUITS AND VEGETABLES | Advances in Processing Technologies to Preserve and Enhance the Safety of Fresh and Fresh-Cut Fruits and Vegetables * Abstract* Introduction* Chemical Treatments* Cold Plasma* Irradiation* Ultraviolet Light* Modified Atmosphere Packaging* Conclusion* Acknowledgments* See also* Further Reading* FRUITS AND VEGETABLES | Fruit and Vegetable Juices * Abstract* Microorganisms Associated to the Contamination of Fruit and Vegetables Juices* Contamination of Vegetable Beverages by Microorganisms* See also* References* Further Reading* FRUITS AND VEGETABLES | Sprouts * Abstract* Introduction* Sprouts* Interventions during the Sprouting Process* Postharvest Treatments for Matured Sprouts* Conclusion* See also* Further Reading* FUNGI | Overview of Classification of the Fungi * Features Used to Define a True Fungus* Features Used in Classification* Phylum Chytridiomycota* Phylum Zygomycota* Phylum Ascomycota* Phylum Basidiomycota* Mitosporic Fungi* Conclusion* See also* Further Reading* FUNGI | The Fungal Hypha * Abstract* Acknowledgement* Introduction* The Fungal Cell* Special Vegetative Structures* See also* Further Reading* Relevant Website* FUNGI | Classification of the Basidiomycota * Abstract* General Considerations in the Classification of Life* Taxonomy, Systematics, and Classification of Basidiomycetes* Classification and the Origins of Fungi (Basidiomycetes)* Classification of Basidiomycota as a Phylum in Kingdom Fungi* Classification of Basidiomycetes* See also* Further Reading* FUNGI | Classification of the Deuteromycetes * Abstract* Defining Features of the 'Class'* Organizational Framework for Mitosporic Fungi* Genera Involved in Food Microbiology* See also* Further Reading* FUNGI | Classification of the Eukaryotic Ascomycetes * Abstract* Introduction* Defining Features of the Ascomycetes* General Features of Ascomycetes* Basis for Division of Ascomycetes* Commercial Importance of Ascomycetes* See also* Further Reading* FUNGI | Classification of the Hemiascomycetes * Abstract* Conidium Ontogeny* Saccharomycetales* Dipodascales* Ecological Importance* Kloeckera* Debaryomyces* Hansenula* Importance to the Consumer* See also* Further Reading* FUNGI | Classification of the Peronosporomycetes * Abstract* Introduction* Class Diagnosis* Features of the Class: Commercial Importance* Biochemistry* General Morphology: Characters Used in Taxonomy* Characteristics of the Subclasses and the More Important Orders* Conclusion* See also* Further Reading* FUNGI | Classification of Zygomycetes: Reappraisal as Coherent Class Based on a Comparison between Traditional versus Molecular Systematics * Abstract* Nomenclatural Considerations* Morphological Considerations: Which Structures Exhibit Phylogenetic Relevance?* An Ordinal Structure of the Zygomycota: Historical Outline of Its Revision* References* Further Reading* FUNGI | Foodborne Fungi: Estimation by Cultural Techniques * Abstract* The Challenge of Quantifying Fungal Growth* Enumeration Techniques* Choosing a Suitable Medium* Techniques for Heat-Resistant Fungi* Techniques for Yeasts* Media Formulations* See also* Further Reading*Fusarium * Abstract* Characteristics* Methods of Detection* Methods of Identification* Regulations* See also* Further Reading* G * Genetic Engineering * Abstract* History* Basic Tools* Food-Grade Recombinant Bacteria* Microbial Products* Further Reading*Geotrichum * Abstract* Introduction* Importance of Geotrichium in the Food Industry* Methods of Detection and Enumeration* Pathogenicity* See also* Further Reading*Giardia duodenalis * Abstract* Introduction* Waterborne and Foodborne Transmission* Waterborne Giardiasis* Foodborne Giardiasis* Inactivation of Giardia Cysts in Water and Food* Conclusion* See also* Further Reading*Gluconobacter * Abstract* Characteristics of the Genus Gluconobacter* Methods of Detection* Importance to the Food Industry* See also* Further Reading* Good Manufacturing Practice * Abstract* Introduction* Human Resources* Finance and Investment* Facilities* Materials and Food Ingredients* Manufacturing Control* Laboratory Control* Documentation* Transportation* New Product Development* Product Information and Consumer Awareness* Legislation and GMP* Future Developments* See also* Further Reading* H *Hafnia, The Genus * Abstract* Introduction* Taxonomy* Isolation and Identification* Epidemiology* Pathogenicity* Clinical Significance in Humans* Importance in Foods* Conclusion* See also* Further Reading*Hansenula: Biology and Applications * Abstract* The Genus Hansenula: Taxonomy and Morphology*Hansenula Species Causing Human Diseases*Hansenula Species Involved in Food Production*Hansenula polymorpha: A Model Organism for Fundamental Studies*Hansenula polymorpha in Applied Research and Production* See also* References* HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | The Overall Concept * Abstract* Introduction* The History of the HACCP System* Hazard Analysis* Critical Control Points* Monitoring* Verification and Documentation* The Role of HACCP* See also* Further Reading* HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Critical Control Points * Abstract* Determination of Critical Control Points* See also* Further Reading* HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Establishment of Performance Criteria * Abstract* Introduction* Prerequisite Programs* Implementation Steps of HACCP: Critical Limits* Microbial Criteria and Microbial Sampling* Risk-Based Food Safety Management: Process Criteria and Product Criteria* Sources of Information* See also* Further Reading* HAZARD APPRAISAL AND CRITICAL CONTROL POINT (HACCP) | Involvement of Regulatory Bodies * Abstract* Introduction* Hazard Appraisal in the Context of Risk Analysis* Hazards of Concern in Foods* The Regulatory Bodies' Role in Hazard Appraisal* See also* Further Reading* HEAT TREATMENT OF FOODS | Action of Microwaves * Abstract* Introduction* EM Waves* Microwave versus Conventional Heating* Interaction with Food* The Microwave Oven* Microwave Heating Quantification* Microwave Phenomena* Microwaves and Microbiology* See also* Further Reading* HEAT TREATMENT OF FOODS | Principles of Canning * Abstract* Acknowledgment* Introduction* Microbiological Viewpoint* Canned Food Production* Conclusion* See also* Further Reading* HEAT TREATMENT OF FOODS | Principles of Pasteurization * Abstract* Historical Origins* Basic Aims of Pasteurization* Thermal Death of Microorganisms* Modern Pasteurization Processes* Estimating the Lethality of a Pasteurization Process* See also* Further Reading* HEAT TREATMENT OF FOODS | Spoilage Problems Associated with Canning * Abstract* Introduction* The Canning Process* Spoilage of Canned Foods* Quality Assurance of Canned Foods* See also* Further Reading* HEAT TREATMENT OF FOODS | Synergy Between Treatments * Abstract* Introduction* Possible Combinations of Treatments* Evidence of Combination Effects* Effects on Microorganisms* Possible Applications* See also* Further Reading* HEAT TREATMENT OF FOODS | Ultra-High-Temperature Treatments * Abstract* Introduction* Review of Kinetic Parameters* Continuous Processing Options* Safety and Spoilage Considerations* Controlling the Process* See also* Further Reading*Helicobacter * Abstract* Introduction* Characteristics of the Genus Helicobacter* Methods to Test for H. Pylori* Routes of Transmission* Presence in Foods* See also* Further Reading* Helminths * Abstract* Introduction* Nematodes* Cestodes* Trematodes* Prevention and Cure of Infection with Foodborne Helminth Parasites* See also* Further Reading* High-Pressure Treatment of Foods * Abstract* Introduction* Nature of the Process* Applications in the Food Industry* Effect on Microbial Cells* Intrinsic and Extrinsic Factors Affecting Sensitivity* See also* Further Reading* Relevant Websites* History of Food Microbiology (A Brief) * Abstract* Methods* Toxins* Microbiological Control* Treatments* Summary* See also* Further Reading* Hurdle Technology * Abstract* Introduction* The Principles of Hurdle Technology* Multitarget Preservation Using Hurdle Technology* Applications of Hurdle Technology* Limitations to Hurdle Technology* The Future for Hurdle Technology* See also* Further Reading* Hydrophobic Grid Membrane Filter Techniques * Abstract* Introduction* Principles of HGMF* Counting Colonies on HGMF* Ensuring Validity of MPN* Calculating MPN per Gram* Precision of MPN* History of HGMF* Applications of HGMF to Food Microbiology* Culture-Based Applications* Coliform and E. coli Count* Yeast and Mold Count* Salmonella* Immunological and Colony Hybridization Applications* Other Possible Applications* Advantages and Limitations of HGMF* See also* Further Reading* I * Ice Cream: Microbiology * Abstract* Raw Materials: Major Components and Additives* Production Process* Microbial Changes During Storage* Ice Cream and Foodborne Diseases* See also* Further Reading* IDENTIFICATION METHODS | Introduction * Abstract* Why Identification?* Types of Microorganisms to be Identified in Food* Identification Approaches in Food Microbiology* Biochemical Identification* Molecular Identification* Strain Typing* Culture-Independent Identification* See also* Further Reading* IDENTIFICATION METHODS | Chromogenic Agars * Abstract* Introduction* See also* Further Reading* IDENTIFICATION METHODS | Culture-Independent Techniques * Abstract* Recent Trends in Food Microbiology* The Culture-Independent Methods* Applications in Food Microbiology* High-Throughput Sequencing and Metagenomics* Future Perspectives* See also* Further Reading* IDENTIFICATION METHODS | DNA Fingerprinting: Pulsed-Field Gel Electrophoresis for Subtyping of Foodborne Pathogens * Abstract* Introduction* Restriction Fragment-Length Analysis* Technical Overview of Pulsed-Field Gel Electrophoresis* Contour-Clamped Homogenous Electric Field* Basic Principles* Reproducibility and Standardization* Documentation of Data and Interpretation PFGE Patterns* Relevance in Foodborne Disease Investigations and Surveillance* See also* Further Reading* IDENTIFICATION METHODS | DNA Fingerprinting: Restriction Fragment-Length Polymorphism * Abstract* Overview* Genetic Basis of RFLP* RFLP Fingerprinting of Chromosomal DNA* RFLP Fingerprinting of Chromosomal DNA with Probe Hybridization* RFLP of PCR-Amplicons* Applications for RFLP Fingerprinting* Conclusion and Future Perspectives* See also* Further Reading* IDENTIFICATION METHODS | Bacteria RiboPrint(TM): A Realistic Strategy to Address Microbiological Issues outside of the Research Laboratory * Abstract* Introduction* Manual Ribotyping* Automated Ribotyping* Conclusion* See also* Further Reading* IDENTIFICATION METHODS | Application of Single Nucleotide Polymorphisms-Based Typing for DNA Fingerprinting of Foodborne Bacteria * Abstract* Introduction* Hybridization-Based SNP Typing* Primer Extension-Based SNP Typing* Other Types of Assays* Examples of SNP-Typing Applications in Food Microbiology* Conclusion* See also* Further Reading* IDENTIFICATION METHODS | Identification Methods and DNA Fingerprinting: Whole Genome Sequencing * Abstract* Introduction* Microbial Functions Fingerprinting* Strain Fingerprinting* Species Fingerprinting* Genome In Silico Reconstruction from Metagenomic Data* Conclusion* See also* Further Reading* IDENTIFICATION METHODS | Multilocus Sequence Typing of Food Microorganisms * Abstract* Design of an MLST Scheme* Isolate Collection* Housekeeping Gene Selection* Oligonucleotide Design* Isolate Characterization Using MLST* MLST Databases* Advantages and Limitations of MLST Typing Schemes* Population Studies* MLST in Food Microbiology* Foodborne Pathogens* Bacteria Involved in Food Fermentation* Saccharomyces cerevisiae* See also* Further Reading* IDENTIFICATION METHODS | DNA Hybridization and DNA Microarrays for Detection and Identification of Foodborne Bacterial Pathogens * Abstract* Introduction* Principle of Microarrays and Hybridization* Fabrication and Types of Microarrays* Printed Microarrays* Suspension Bead Arrays*In Situ Synthesized Oligonucleotide Microarrays* Experimental Procedure* Applications of DNA Microarray for the Detection of Foodborne Pathogens* Applications of DNA Microarrays for Gene Expression Studies in Foodborne Bacteria* See also* Further Reading* Relevant Websites* IDENTIFICATION METHODS | Immunoassay * Abstract* Introduction* Types and Uses of Immunoassays for Microbial Detection* Conclusion* Disclaimer* See also* Further Reading* IDENTIFICATION METHODS | Identification of Clinical Microorganisms with MALDI-TOF-MS in a Microbiology Laboratory * Abstract* Introduction* MALDI-TOF-MS* Identification by MALDI-TOF-MS in the Routine Medical Microbiology Laboratory* Outlook and Development* See also* Further Reading* IDENTIFICATION METHODS | Multilocus Enzyme Electrophoresis * Abstract* Introduction* MLEE Principle and Methodology* Contribution of MLEE in Population Genetics and Epidemiology of Microorganisms* Identification and Strain Typing of Pathogens by MLEE* Present Scenario of MLEE in the Molecular Era* Conclusion* See also* Further Reading* IDENTIFICATION METHODS | Real-Time PCR * Abstract* Introduction* Real-Time PCR Detection Strategies* Principles of qPCR-Based Quantitative Detection* Diagnostic Real-Time PCR Parameters* Implementation of Real-Time PCR in Food Microbiology Diagnostics* Conclusion* See also* Further Reading* Immunomagnetic Particle-Based Techniques: Overview * Abstract* Introduction* Principles of Immunomagnetic Separation Systems* Types of Magnetizable Particles* Immobilization of Antibodies and Types of IMS* Blocking Proteins and Antibody Immobilization* Magnetic Particle Concentrators* Factors Affecting the Performance of Immunomagnetic Separation Systems* Incubation During IMS* Washing During IMS* Principles of Combination Techniques for Foodborne Pathogens* Food Sample Preparation* Water Sample Preparation* Detection Methods* Advantages and Limitations* Future Perspectives* See also* Further Reading* Indicator Organisms * Abstract* Introduction* Target and Role of Indicator Microorganisms* Indicator Microorganisms for Food Quality* Indicator Microorganisms for Food Safety* Most Commonly Used Indicator Organisms in Foods* Other Indicators* Indicator Microorganisms Used in Microbiological Laboratories* Surrogate Microorganisms* See also* Further Reading* Injured and Stressed Cells * Abstract* Introduction* Injury of Microorganisms* References* Further Reading* Intermediate Moisture Foods * Abstract* Principles Behind Formulation of IM Foods* Traditional and Commercial IM Foods* Advantages of IM Foods* Processing Technologies of IM Foods* The Future* See also* Further Reading* International Control of Microbiology * Abstract* Introduction* Enforcement and Control Agencies and Their Role* Standardization* Future Development* See also* Further Reading* K * Klebsiella * Abstract* Background* Definition and General Physiological Properties of Klebsiella spp.* Isolation and Identification* Description of the Diseases* Occurrence of Klebsiella in Humans, Foods, Waters, and Environments* Role in Foodborne Outbreaks* Selected Virulence Factors of Klebsiella* Other Virulence Factors* Industrial Importance of Klebsiellae* Antimicrobial Resistance* Acknowledgments* See also* Further Reading*Kluyveromyces * Abstract* Characteristics of the Species* Biotechnological Importance of Kluyveromyces* See also* Further Reading* L * Laboratory Design * Abstract* Introduction* Design Objectives for the Food Microbiology Laboratory* Design Documentation* Laboratory Layout* Essential Services and Equipment* Other Types of Equipment* Management Organization* Personnel Requirements* Conclusion* See also* Further Reading* Laboratory Management Systems: Accreditation Schemes * Abstract* Introduction* Accreditation Standards and Legislation* Benefits and Drawbacks of Laboratory Accreditation* Implementation of Laboratory Management Systems* See also* Further Reading* LACTOBACILLUS | Introduction * Abstract* Characteristics of the Species* Genomics* Importance to the Food Industry* Importance to the Consumer* See also* Further Reading* LACTOBACILLUS | Lactobacillus acidophilus * Abstract* Introduction* Taxonomy* Metabolism and Products* Identification and Differentiation* Genomics* Growth and Culture Conditions* Probiotic Capacity of Lactobacilli* Selection Criteria* Conclusion* See also* Further Reading* LACTOBACILLUS | Lactobacillus brevis * Abstract* Taxonomy* Methods of Detection and Enumeration of L. brevis in Foods* Culture Maintenance and Conservation* Importance in the Food Industry* Importance for the Consumer* See also* Further Reading* LACTOBACILLUS | Lactobacillus delbrueckii ssp. bulgaricus * Abstract* Taxonomy* Methods of Detection and Enumeration of L. bulgaricus in Foods* Culture Maintenance and Conservation* Importance in the Food Industry* Importance for the Consumer* Conclusion* See also* Further Reading* LACTOBACILLUS | Lactobacillus casei * Abstract* General Characteristics of the Species* Metabolism and Enzymes* Genetics and Bacteriophages* Application in Food Fermentations* Food Spoilage* Probiotics* See also* Further Reading* LACTOCOCCUS | Introduction * Abstract* Characteristics* Genomics* Importance to the Food Industry* See also* Further Reading* LACTOCOCCUS | Lactococcus lactis Subspecies lactis and cremoris * Abstract* Introduction* General Information* Ecological Considerations* Health, Disease, and Safety* Taxonomy, Genetic, Genomic, Transcryptomic, and Proteomic* Metabolism of Lc. lactis* Growth Conditions in Milk, Culture Media* Roles of Lc. lactis in Technology* Conclusion* See also* Further Reading* Lasers: Inactivation Techniques * Abstract* Introduction* Applications* Laser Characteristics* Protocols, Methodologies, and Results* Scanning Laser Beams* Laser Inactivation and Substrate Material* Effect of Environmental Parameters on Laser Inactivation* Laser and Combined Treatments* See also* Further Reading* Leuconostocaceae Family * Abstract* Introduction* Taxonomy of the Leuconostocaceae* Leuconostocaceae in their Natural Environment* Detection and Enumeration of Leuconostocaceae in Beverages and Foods* Importance of Leuconostocaceae in the Food Industry* See also* Further Reading* LISTERIA | Introduction * Abstract* Characteristics of the Species* Genome* Methods of Detection* Regulations* Importance to the Food Industry* Importance to the Consumer* See also* Further Reading* LISTERIA | Detection by Classical Cultural Techniques * Abstract* Introduction* Detection of L. monocytogenes by Cultural Methods* Implementation of Detection and Enumeration of L. monocytogenes in Food* See also* Further Reading* LISTERIA | Detection by Colorimetric DNA Hybridization * Abstract* Introduction* Principle of the DNAH Assays for the Genus Listeria and for L. monocytogenes* Protocols for the DNAH Detection of Listeria Species or L. monocytogenes and Point of Application in the Cultural Techniques* Advantages and Limitations of the Colorimetric DNA Hybridization Method Compared with other Techniques* Validated Results* Summary* Acknowledgment* See also* Further Reading* LISTERIA | Detection by Commercial Immunomagnetic Particle-Based Assays and by Commercial Enzyme Immunoassays * Abstract* Introduction* Methods of Detection* Immunosensors for Listeria Detection* Future Trends* Acknowledgment* See also* Further Reading* LISTERIA | Listeria monocytogenes * Abstract* Characteristics of the Species* Virulence* Occurrence in Food* Foodborne Illness* Detection of L. monocytogenes* Serology* Other Typing Methods* Genomics* See also* Further Reading* LISTERIA | Listeria monocytogenes - Detection by Chemiluminescent DNA Hybridization * Abstract* Principle of the Gen-Probe Assay for L. monocytogenes* Protocol for the Detection of L. monocytogenes and Point of Application in the Cultural Techniques* Advantages and Limitations of the Chemiluminescent Probe Compared with Other Techniques* Results and Reported Data on Collaborative Evaluations and Validations* See also* Further Reading* M * MEAT AND POULTRY | Curing of Meat * Abstract* Introduction* Historical Background* Curing Reaction in Meats* Mechanism of Action against Microorganisms* Processing Methods* Naturally Cured Products* Preservation of Cured Meat Products* Shelf-Stable* Cured Meat and Human Health* See also* Further Reading* MEAT AND POULTRY | Spoilage of Cooked Meat and Meat Products * Abstract* Introduction* Heat Processed Meat* Processed Meats* Packaged Meat Products* Chemical Spoilage* See also* Further Reading* MEAT AND POULTRY | Spoilage of Meat * Abstract* Introduction* Special Problems Associated with Meat* Further Reading* Relevant Websites* METABOLIC PATHWAYS | Lipid Metabolism * Abstract* Lipids in Fungi and Bacteria* Major Lipid Classes* Biochemical Mechanisms of Uptake* Transformations Within the Cell* Incorporation of Fatty Acids into Triglycerides and other Intracellular Structures* See also* Further Reading* METABOLIC PATHWAYS | Metabolism of Minerals and Vitamins * Abstract* Introduction* Uptake of Minerals by Bacteria* Mechanisms for Incorporation of Minerals into Enzymes* Heavy-Metal Efflux Systems and Metallothionein* Biosynthesis and Uptake of Vitamins* See also* Further Reading* METABOLIC PATHWAYS | Nitrogen Metabolism * Abstract* Introduction* Inorganic Nitrogen Metabolism* Amino Acid Metabolism* Nucleotide Metabolism* See also* Further Reading* METABOLIC PATHWAYS | Production of Secondary Metabolites of Bacteria * Abstract* Introduction* The Effect of Secondary Metabolites on Food Products and Foodborne Illness* Beneficial Effects of Bacterial Secondary Metabolites* Assembly of NRP Molecules* Type I Polyketide Synthases* Type II Polyketide Synthase* Type III Polyketide Synthase* Shikimate Pathway*ss-Lactam Ring Synthetic Pathways* Conclusion* Disclaimer* Acknowledgments* See also* Further Reading* METABOLIC PATHWAYS | Production of Secondary Metabolites - Fungi * Abstract* Introduction* Characteristics of Secondary Metabolites* Metabolic Pathway for Secondary Metabolites* Transformation within Cells* Antibiotics* Penicillins* Synthetic Pathway and Regulation of Penicillin Formation* Industrial Production of Penicillin* Cephalosporins* Synthetic Pathway of Cephalosporins in Fungi* Industrial Production of Cephalosporins* Fusidic Acid* Biosynthetic Pathway of Fusidic Acid* Applications of Fusidic Acid* Griseofulvin* Biosynthesis of Griseofulvin* Commercial Production* Applications of Griseofulvin* Pleuromutilin (Tiamulin)* Production of Pleuromutilin* Applications of Pleuromutilin* Other Secondary Metabolites* Fungal Secondary Metabolites in Fermented Foods* Meat Products* Production of Secondary Metabolites in Meat Products* Cheeses* Secondary Metabolites in Cheese* Secondary Metabolites in Soy Sauce* See also* Further Reading* METABOLIC PATHWAYS | Release of Energy (Aerobic) * Abstract* Introduction* Transport into the Cell* Active Transport: Symport of Sugars* Group Translocation: PTS* EMP Pathway* ED Pathway* Pentose-Phosphate (PP) and Pentose-Phosphoketolase Pathways* Pentose-Phosphoketolase Pathway* Glycolytic Pathways in Archaea* Energy Balance and Distribution of the Glucose-Degrading Pathways* Oxidation of Pyruvate to Acetyl-Coenzyme A* The Citric Acid Cycle* Other Substrates as Sources for Metabolic Activity* See also* Further Reading* METABOLIC PATHWAYS | Release of Energy (Anaerobic) * Abstract* Metabolism and Microorganisms* Bacterial Growth during Fermentation* Substrates Utilized by Bacteria and Fungi* Mechanisms of Uptake* Pathways Involved in Catabolism* The Monophosphate Shunt* ED Pathway* Anaerobic Respiration* Fermentation* Sites of Activity (Mitochondria and Membrane)* See also* Further Reading* Methanogens * Abstract* Diversity and Taxonomy* Methanogenic Bioreactors* Methanogenesis in the Gastrointestinal Tract of Animals* Genomic Studies for Methanogens* See also* Further Reading* Microbial Risk Analysis * Abstract* Introduction* Components of Microbial Risk Analysis* The Role of Food Safety Metrics in the Context of Risk Analysis* See also* Further Reading* Microbiological Reference Materials * Abstract* Introduction* Availability of (C)RMs* Preparation of RMs* Routine Use of RMs* Use of CRMs* Some Statistical Aspects of the Use of RMs* See also* Further Reading* Microbiology of Sous-vide Products * Abstract* Introduction* Processing of Sous-vide Foods* Physicochemical Characteristics of Sous-vide Foods* Bacteria in Sous-vide Foods* Recommendations and Regulations* Future Developments* See also* Further Reading*Micrococcus * Abstract* Taxonomic Status of Micrococcus and Micrococcaceae* Main Habitats and Pathogenicity* Detection, Enumeration, and Identification Methods* Occurrence of Micrococcus and Micrococcaceae in Foods* Applications of Micrococcus and Micrococcaceae in Foods* See also* Further Reading* MICROFLORA OF THE INTESTINE | The Natural Microflora of Humans * Abstract* Introduction* Progression of Gut Microbiota Signatures from Infants to Aging* Lifestyle and Environmental Factors Influencing the Pattern of Gut Microbiota* Gut Microbiota at Genomic and Proteomic Levels* Conclusion* See also* Further Reading* MICROFLORA OF THE INTESTINE | Biology of Bifidobacteria * Abstract* Introduction* Role of Bifidobacteria in the Intestine* Colonization of the Intestine, Causes of Depletion, and Possible Effects* Growth-Promoting Factors* Health-Promoting Potentials* Intestinal Bifidobacterial Counts and Dietary Supplementation* Available Products* Characterization/Survival of Bifidobacteria in Dairy Products* See also* Further Reading* MICROFLORA OF THE INTESTINE | Biology of Lactobacillus acidophilus * Abstract* Introduction* Lactobacilli Colonization in the Gastrointestinal Tract* Role of L. acidophilus in the Intestine* Mucosal Interaction* Causes of Depletion and Possible Effects* Advantages of Dietary Supplementation* Diarrhea* Lactose Digestion* Cholesterol

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. ..this marvellous, comprehensive, bang up-to-date, publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere. I tried it out on a range of subjects and it nearly always came up trumps...If you are a food microbiologist, serious consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value. - Microbiology Today Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire. - Library Journal

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